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Sandful of Commo 



Spanish Proverb. 



" Wb have boon upon a visit to an old Friend, through whose penerous liospilality 
wo enjoyed the 'Best of everything.'" " She has married well, and is surrounded 
by the ' Best of cverythinR." " 

These are Household Words, familiar wherever the English language is spolten. 
The Author attempts, in a Domestic and Social sense, to supply the Reader with the 
" Best of Everything." He endeavours to give, upon each subject of Enquiry, a 
practical Reply, and that, presumably, tub Best. Upon the question, "Which ia 
Best ? " of many things for similar use, difference of opinion will prevail. The 
Author, however, takes hia seat in the Court of Domestic Judgment, having " gone 
the Circuit" during many years, and been consulted as an Authority by half a uil- 
Liou OF SUITORS. He therefore fears not to assume the character of a Family 
Lawgiver, and will do his " Best" to guard the reputatioa already earned. 



PHILADELPHIA : 
J. B. LIPPINCOTT AND CO. 

MDCCCLXX. 



Ts. 



■^ 
:?-* 






THE B EASON WHY SEEIES. 

Mbsbes. J. B. LippiNcoTT & Co. are now issuing this valuable series of works, 
which has attained such popularity in England that the sale has already reached 
considerably more than ONE MILLION VOLUMES. Each work is, in fact, a 
practical Enct/clopadia of the subjects indicated by the titles. A vast Fund of 
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able, and at a merely nominal cost. The majority of the volumes are Illustrated, 
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THE REASON WHY, PHYSICAL GEOGRAPHY AND GEOLOGY, 

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of Reasons for things which, though generally received, are imperfectly understood. $1.25. 
THE REASON WHY, HISTORICAL, designed to simpliiy the Study of English 

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THE REASON WHY, NATURAL HISTORY, giving Reasons for very uume- 

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THE REASON WHY, GARDENING AND FARMING, giving some Thou- 

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Tillage of the Soil. $1.25. 

THE REASON WHY, HOUSEWIFE'S DOMESTIC SCIENCE, affording to 
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INTERVIEW, coritaiiiing additional Infonnntion upon Domestic Mutters. .*1 i5. 

THE PRACTICAL HOUSEWIFE AND FAMILY MEDICAL GUIDE, a 

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THE FAMILY SAVE-ALL, a System of Secondary Cookery, with Invaluable Hint* for 

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NOTICES TO CORRESPONDENTS, a Work full of Curious Matters of Fact, a 

collection of important Information on all Subjects, from real Answers to Correspondents 

of various Magazines and Newspapers. $1.25. 

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TO OUR READERS. 

Fifteen years ago, the Author of the " Best of Everything " 
•onceiveil tlie idea of submitting to the Public a Work, embracing 
^'reat variety and utility, — teaching, in simple language, the methods 
of performing Domesti<- Duties, iu the sunshine of Health, and under 
the dark cloud of Sickness. To those matters of practical import- 
mce, were added numerous Hints and Instructions upon the fonns 
if Eti«iuette and Social Laws, and the rules of Homo Amusements, 
in a spirit of humour, also, the foibles and errors that impercep- 
tibly but surely corrude Domestic peace were reproved. 

How acceptable to the Public the Author's labour proved, may 
1)6 gathered from the fact, that in Great Britain " Enquire Within 
UPON Everything " (the work above referred to) has reached a 
circulation of nearly Half a Million copies, and in the United State* 
of America a sale considerably more extensive. 

Not to the Author, but to the Public, belongs the honour of this 
result. To it, in chief, must be accorded the credit of having 
selected from among a mass of sensational and morbid literature, 
one mo<lest Volume, of unpretending appearance, quiet, practical, 
and quaint in every page, and of having given it pre-eminence over 
every Work of its time. 

. Within fifteen years many new matters uf interest have 
arisen. There are discoveries made, not by the adventures of 
geographical explorers, nor watchers of the starry skies, — there 
are domestic Livingstones, and homely Herscuels, who contribute 
to the more immediate necessities of life, — and hence there has 
accumulated a new Store of practical Suggestions to aid the bu.«iy 



IV TO OUR READERS. 

hand of the Housewife, and guide the ministering care of the 
^urse. There are new Amusements, new Laws affecting Domestic 
Life and responsibility, new Gifts from the hand of Providence 
for the daily re [uirements of Mankind, new Methods of prevent- 
ing Disease, or soothing Pain ; and the Aiithor of " The Best 
OP Everything " has earnestly endeavoured, in the compilation 
of the present volume, to work up to the Domestic Improvements 
of the Age, and to those who have already shown their apprecia- 
tion of "Enquire Within," to furnish the "Best op Everything " 
in relation to Domestic Life, the result of fifteen years' Invention, 
Improvement, and Discovery, in all that relates to Home Necessities 
and Enjoyments. 

Among the subjects thus introduced will be found Hints upon 
Choosing and Furnishing Houses, with reference to numerous 
domestic improvements ; Food and Cookery, embracing receipts for 
the preparation of many new articles of Diet, new receipts for 
Secondary Cookery, and of prepared and preserved Meats ; Domestic 
Remedies for those minor ailments that fall under the care of 
the Mother and the Nurse, including Diet and Drinks for Inva- 
lids; Cooling Drinks and Cups for Summer, and Drinks for 
Winter ; Needlework of various kinds ; Sewing and Knitting 
Machines; useful Methods of making and mending Textile and 
other Materials ; Washing, Wringing, and Mangling Machines, 
and valuable hints upon cleaning, removing stains, purifying 
and disinfecting ; Simple Dyes for Home use ; New Laws of 
Married Women's Property, Stamp Laws, Life Insurance, Mar- 
riage, Bankruptcy, Property, Trades, and Employment ; New 
Methods of Gardening, and the cultivation of favourite Plants 
for the conservatory or window ; the Management and Economy 



TO OUR READERS. V 

of Poultry, Bees, &c. ; Batliing, Domestic Ablution, and Valuable 
Hints as to Turkish, Medicated, and other Baths; Sea Bathing, 
Swimming, Boating, and Angling, with interesting notes upon 
the Natural History of the Sea-shore ; Seaside and Inland 
Watering-places ; New Parlour and Lawn Games, including 
Croquet, iV-zique, Drdlo, La Crosse, <fec. ; Hints upon Home 
Decorations ; Singing and Musical Instruments ; Amateur Acting • 
Hints on Shorthand Writing, Memory, &c. 

It has been deemed advisable to arrange this AVork in Months 
commencing with March, the opening of Spring; and in pursuance 
of this plan, the contents, wherever practicable, have been made 
aj^propriate to the particular month under which they appear. 
Thus, Hints on Bees, Boating, Chickens, &c., will be found under 
May ; Croquet, Golf, Angling, &c., under June ; Light Drinks for 
Summer, Swimming, Seaside Watering-places, &c., in July. l-Iach 
month has also a Calendar expressly for the Cook and Gardener. 

In the collection of the varied and useful matter contained in 
this Work, the Editor has been assisted by various writers, pro- 
fessional and amateur ; and the receipts for Medical remedies have 
been entirely written by a regularly qualified practitioner. Thus 
every care has been taken to carry out in fact the promise indicated 
in the title of the Volume. As far, therefore, as such an end can 
be accomplished between Author and licader, there will herein be 
found, upon matters within the aim and scope of the Work, the 
"Best of Everything." 

In addition to an Outline of the general Contents given at 
page vii, a copious and carefully prepared Analytical Index will 
be found at page 389. 

London, October, 1870. 



vi YE WHOLE ENGLISH-SPEAKING GLOBE 

Mciketh Enquiries as to if Best mode of Cooliery, 

f Best desci-ij^tion of NeedleicorA; f latest and Best Medicine, 

and if Best and viost favourite Pastimes of if Period. 

The Globe dines, and demands of Soyer, fils, 

" Whence liave you gained your wondrous skill in rations ? 
Where hare you learned the cunning that delights 

And soothes the palates of my various nations ? " 
Soyer, who then, chronometer in hand. 

Was bending o'er a saucepan simmering, 
Turned and politely to the enquu'ing World 

Said, " I have read the ' Bkst op Everythixg.' " 

Young Miss Penelope her lock-stitch plies 

With fairy needle, time and labour scorning ; 
" The work you do at even," says the Globe, 

" Won't, like your ancient grandma's, in the morning 
Be all unravelled? Tell me, my sweet P., 

How thus your needle flies like bird on wing ? " 
The maiden to the anxious Globe replies, 

" You just consult the ' Best of Everything.' " 

" Bob Sawyer, you're a flourishing M.D. !" 

Exclaims the World, discerning, intellectual, 
Like the potations of the olden time. 

Your potions now, and ' drops,' are most effectual ; 
What," asks the Globe, "is your pharmacopoeia? 

What is't you give to soothe disease's sting ?" 
" For all my patients," answers candid Bob, 

" I now prescribe the ' Best of Everything.'" 

At archery meeting or on croquet lawn. 

Who but the fair Amelia wins the prizes ? 
And at Bezique her " tricks " score all the " pohits," 

Your deepest play she quickly analyzes. 
" How shall we emulate your grace and skill 

With bow and mallet ?" asks the Globe. And she. 
Bows archly to each Hemisphere and says, 

" Do as I did,— Bead up the 'B. of E./'" 



I OUTLINE OF THE CONTENTS. 

'march pp. 1—32 

The Month of March — Cook and Gardener's Calendar — Artificial Fuel — 
Artificial Light — Australian Meat — Bankruptcy, New Law of — Building 
Societies — Cookery Receipts — Miscellaneous Receipts — Medical Receipts — 
Hints on Clothing — Exercise, notes on— Gymnastics— Choice of a House — 
Fires, a few words on — Sleep, notes on — Water, its properties, &c. 

APRIL pp. 33—64 

The Month of April — Cook and Gardener's Calendar — Food for Invalids 
— Boiling, remarks on — Cookery Receipts— Miscellaneous Receipts — Medical 
Receipts— The Drowned, to restore — Gas, remarks on — House Furnishing, 
hints on— Husband and Wife, law of — Kitchen Fittings — Marketing, hints 
on— Matches, advice on — Xecdlework, hints on — Roasting, remarks on — 
Baths, Cold, Hot, Turkish, &c.— La Crosse and Whist, games of, &c. 

*MAY pp. 65—96 

The Month of May — Cook and Gardener's Calendar— Boating, notes on 
— Bee-keeping- Bezique and Dr61c, games of — Cookerj- Receipts — Miscel- 
laneous Receipts — Medical Receipts — Food and Drinks for Invalids — Musical 
Instruments, hints on— Broiling, remarks on — Chickens, hints on — Sewing 
Machines, advice on — Nursing, hints on — Cricket, game of — Master and 
Servant, law of — Libel, law of, &c. 

JUNE pp. 97—128 

The Month of June — Cook and Gardener's Calendar — Angling, hints on 
— Law of Banker's Cheques and Bills of Exchange — Cookery Receipts — 
Miscellaneous Receipts — Medical Receipts — Food and Drinks for Invalids — 
Croquet and Golf, games of — Ice, a few words on — Marriage, law of — Sing- 
ing, hints on — Seaside Studies — Stewing, general remarks — Washing, hints 
on, &c. 

JULY pp. 129—160 

The Month of July — Cook and Gardener's Calendar — Archerj-, notes on 
— American Drinks — The Aquarium — The Acrostic— Candles, a few words 
on — Fruit, to Preserve— Light Drinks for Slimmer — Cookery Receipts — 
Miscellaneous Receipts — Medical Receipts — Embroidery — Fire and Life In- 
surance, law of— Seaside Watering-places, notices of— Harmonium, hints 
on — Poultry, to Fatten — Swimming, art of, &c. 

AUGUST pp. 161—192 

The Mcnth of August — Cook and Gardener's Calendar — Advertising, hints 
on — Butter and Cheese, to make — Dairy, the — Cows, hints on — Drinks, 
remarks on — Cookery Receipts — Miscellaneous Receipts —Medical Receipts — 
Lawns and Lawn Mowers — Mortgage, law of— Music, a few words on — 
MUking, hints on — Partnership, law of— Bowls and Quoits, games of— Sea- 
weeds, to Preserve — Seaside Watering-places, notices of — Shorthand, hints on 
— Window Gardening, hints on, &c. 

NoTB.— A complete A>-Ai.TiiCiL Index will be found at page 389. 



VIU OUTLINE OF THE CONTENTS. 

SEPTEMBER pp. 193-224 

The Month of September — Cook and Gardener's Calendar — Savings Bankg, 
law of — Mineral Spas, notes on — Canaries, to breed and teach — Cider and 
Perry, to make — Cookery Receipts — Miscellaneous Receipts — Medical Re- 
ceipts — Home Decorations, hints on — Decalcomanie — Home-brewed Wines, 
to make — Knitting, a few words on — Lamps and Oils — Pickling and Pre- 
serving, receipts for — Racquet, game of— Silkworms — Herbs for Winter, &c. 

OCTOBER pp. 225—256 

The Month of October — Cook and Gardener's Calendar — Assignment, law 
of — Billiards, game of — Brewing, notes on^Domestic Concerts — Cookery 
Receipts — Miscellaneous Receipts — Medical Receipts — Filtration of Water, 
and Filters — Calisthenics for Women — The Hyacinth, culture of — Knitting 
Machines — Pigeons, to keep— Poisons, hints on — Rabbits, to keep — Soups 
and Soup Making, &c. 

NOVEMBER pp. 257—288 

The Month of November- Cook and Gardener's Calendar — Bengal and 
Cingalese Curry — Eyesight, a few words on — Laws respecting Rent — New 
kind of Spectacles — Cookery Receipts — Miscellaneous Receipts — Medical 
Receipts — Hashes and Minces, remarks on — Games of Bagatelle, Cribbage, 
and Ecartc — Scotch Haggis, to make — Gold-fish, to keep — The Kaffee Kanne 
— Netting, hints on — Home Decorations, hints on — Modelling in Clay — 
Wood-Carving — Diaphanie, hints on— Dogs, to keep and manage, &c. 

DECEMBER pp. 289—320 

The Month of December — Cook and Gardener's Calendar — Deafness, 
remarks on — Home Decoration, hints on — Cookery Receipts — Miscellaneous 
Receipts — Medical Receipts — How to Decorate a Church for Christmas — 
The Games of Chess and Backgammon — Soaps, a few Words on — Amateur 
Acting, hints on — Christmas Parties, to give — Parrots, to keep — Maxims for 
a Young Housekeeper — for a Housemaid — Hints on Crochet — Hints on 
Punctuation, &c. 

JANUARY pp. 321—352 

The Month of January — Cook and Gardener's Calendar — Hints on Skating 
— On Curling — Adulterations of Food — Cats, hints on — Law of Nuisances — 
Parish Laws — Cookery Receipts— Miscellaneous Receipts — Medical Receipts 
— Home Decoration, bints on — Feather Screens— Game of Piquet, of 
Draughts — New Law of Property of Married Women — Oysters, a few words 
on — Guinea Fowl, to keep and cook — Winter Salads — Family Pictures, &c. 

FEBRUARY pp. 353-388 

The Month of February — Cook and Gardener's Calendar — Cookeiy Receipts 
— Miscellaneous Receipts — Medical Receipts — Fencing, hints on — New 
Stamp Act — Safety during Thunderstorms — Wax Flowers, to make — Vingt 
et Un, Game of — Food for Infants — Hints on Pigs — Abecedarian Council — 
Ozokerit Candles — Dinner Table Decorations — Conservatory Boilers, &c. — 
Pickling, hints on. 



BEST OF EVERYTHING. 



Counsel is ^iven by the JFise, the Remedy by the Rich. 



March Violets. 

CULLED roi: ofii readej:s. 

AfJAiN ! ogain ! my faory dell, 

I5y ihc broad river softly flowing I 
My binhes drooping pencilled sprays, 
My cushat crooning amorous lays, 
My lark loretelling summer days, 
And my March Violets blowing ! 

This is my palace, this my shrine! 

To me and nature almost holy ; 
Here sits the hare at lirenk of day, 
At noon the flashing tinches play. 
At eve the merles their vespers sny 

In chants like choristers lowly. 

And here as pilgrim steps I turn 

To scenes so loved — so long forsaken, 
The spirit of returning Spring 
Flits near me, and with winnowing v ing 
The world of Jlemories doth bring. 

That Violets wild aweiken. 
These for remembrance ! You that read 

This chanson from the Past I bring, 
Be yours the sweets that memory 

showers. 
The Present bliss of happy hours, 
The Future of a year of flowers. 

The— ^csi of Everything ! 

D. MuiiKAY Smith. 

The Month of March. 

" J'druart/ makes a biidqe, and March 
breaks it." 

This month consists of thirty-one days. 
It was the first month in the Roman 
year, and untill7o2 was regarded as the 
first month of the year in Great Britain, 
^efoie that date the legal English year 



was reckoned from the 2.3fli of March. 
March is now the third month in the 
calendar. 

The Cook's Calendar for 
March. 

" March birds are best." 

Fish in Season. — Salmon, turbot, 
brill, soles, sturgeon, smelts, oysters, 
lobsters, crabs, mullet, mackerel, cod, 
dory, salmon-trout, skate, perch, eels, 
prawns, whiting, shrimps, pike, cockles, 
dabs, and carp. 

Meat in Season. — Beef, house 
lamb, veal, mutton, pork. 

PoiLTKY and Game in Season. — 
Capons, chickens, fowls, green geese, 
ducklings, hares, rabbits, pigeons, wild 
ducks, snipe, teal, and widgeon. 

Vegetahles in Season. — Turnips, 
carrots, parsnips, brocoli, cabbages, 
celery, asparagus, seakale, cucimibers, 
lettuces, mustard and cress, mushrooms, 
spinach, Brussels sprouts, endive, mint. 

The Gardener's Calendar 
for March. 

"yi bushel of March dust is icorth a 
king's ransom." 

March is the most important and busy 
month for the gardt ner. All the heavy 
work of digging, trenching, and prepar- 
ing the ground ought to be completed 
during January and February, as 5larcb 
is pre-eminently the month for sowing, 
planting out, and thinning out tha 
crops for the coming summer, as well 
as grafting, training, and nailing fnut» 
trees, planting out rosesj &c. Fork up 
^ ' '' 



// is good to Begin we//, better to End well. 



asparagus and strawberry beds, plant 
out cauliflower and cabbage plants, 
also Jerusalem artichokes and holly- 
hocks ; sow leeks, onions, carrots, pars- 
nips, parsley, spinach, peas, beans, let- 
tuce, mustard and cress in the open 
ground. Sow in a gentle heat melons, 
cucumbers, capsicums, tomatoes, celery. 
Vegetable marrow, — all except the first 
two to be planted out in the end of 
April or early in May. Protect bulbs 
from frost and wind ; top-dress pansies, 
and sow tender annuals in a warm 
border, or in pans in a cool hotbed. 

Best Hints on Choosing, 
Purchasing, and Building 
a House. — Choosing a House. — 
The choice of a house is in importance 
second only to the selection of a friend. 
The best residence is one which is not 
inconveniently distant from your place 
of business — is in a cheerful and healthy 
locality, and of which the rent, includ- 
ing rates and taxes, does not exceed 
on§-sixtli of your income. Do not 
choose a neighbourhood merely because 
it is fashionable, and carefully avoid 
occupying a dwelling in a locality of 
doubtful reputation. Be particular as 
to whether it is drj', wdth convenient 
sewage and plenty of water. A south- 
em or western aspect is to be pre- 
ferred. Should the house be infested 
with vermin, avoid it. See that the 
windows and doors are well secured, 
that there are proper means of ventila- 
tion, and that the cliimneys do not smoke. 

Let all needful repairs be made by 
the landlord before the completion of 
your agreement, otherwise you will 
probably be required to execute them 
at your own expense. Do not deal with 
a landlord who is commonly reputed as 
being disobliging, greedy, or litigious. In 
every case have a lease properly drawn 
out and stamped. 

Avoid the neighbourhood of a slug- 
gish stream, a mill-dam, or fresh- water 
lake. The penalties are rheumatism, 
ague, impaired eyesight, loss of appe- 
tite, asthma, and other distressing ail- 
ments. Choose a house away from the 
vicinity of tan-yards, and tallow, soap, 
and chemical works. The neighboiir- 



hood of old and croWed burial-grounda 
and of slaughterhouses is to be shunned. 
A low situation is perilous, especially 
during the prevalence of epidemics. 

Never lease a house in a narrow 
street, xmless the back premises are 
open and extensive. Houses built M'ith 
sea sand will in the winter months dis- 
charge moisture ; a residence so con- 
structed is unsuitable for childi-en. A 
house with two entrance doors is more 
healthy than with one onlj^ Before 
closing your bargain try to obtain some 
account of the house from a former 
occupant. 

Purchasing a House. — In pur- 
chasing a house, whether old or new, 
do not trust to appearances, or rely 
on your own judgment. AVhcn you 
ha^'c selected a house likely to suit 
yoTir family and your purse, employ a 
surveyor to inspect every portion of it. 
He Avill examine the foundations, the 
state of the sewage, and the character of 
the materials which form the walls. He 
will be able to detect if soft bricks have 
been used, by finding traces of damp at 
the bottom of the walls. In examining 
the joists, flooring, and other woodwork, 
he will be enabled to report whether 
cheap American fir has been used in- 
stead of well-seasoned timber. By your 
solicitor you must look into the nature 
of the tenure and the duration of the 
building lease. If you can obtain a 
freehold property, so much the better ; 
if not, be particular in considering 
whether the ground-rent is such as to 
justify the purchase ; and obtain evi- 
dence as to the extent of the parochial 
and other rates. You will do well to 
secure a portion of ground beside your 
house, on which you might erect an 
addition should your family increase, 
or your business demand further accom- 
modation. Beware of rashly purchasing 
fixtures, — such as window-blinds, hall 
carpets, and kitchen furnishings ; new 
articles may be found in the end more 
economical. Make an efi'ort to pay the 
whole of the purchase-money. A bond 
on your house will endanger your credit, 
and aft'ect your comfort. 

Building a House. — Select j'our 



Good Counsel has no Price. 



locality, but before completing your 
arrangements for the site, ascertain 
the precise nature of the soil. In a 
gravelly subsoil you will readily obtain 
a good foundation ; but if clay or 
moist earth is presented, be cautious. 
You may indeed procure an artificial 
foundation by laying a bed of concrete, 
but this is attended with considerable 
expense. Consult an architect when 
you are about to build; he will sub- 
mit a drawing for your approval, and 
afterwards prepare working plans and a 
specification. You should then get the 
work contracted for by some respectable 
builder, employingthe architect or asur- 
veyor to superintend it. If the dweDing 
is to be reared of brick, ascertain that 
the bricks are not spongy, but of the 
weU-burnt kind known as stocks. The 
quality of the mortar must also be 
ascertained. You should personally 
inspect the plumber's work, which, if 
inferior, will afterwards expose you to 
endless expense. See that the timber 
employed is Memel or Kaltic fir. The 
form of the roof is important ; it ought 
to be constructed so as at once to per- 
mit the rain to escape easilj', and to 
bind the structure. Tiles should not be 
used in i-oofing ; slates are more durable, 
and ornamental. Do not allow zinc to be 
used either as gutters or water-pipes ; 
it wastes under exposure. Provide for 
the reception-rooms marble chimney- 
pieces, which much improve the appear- 
ance of the rooms. Let cornices and 
ceiling-centres be of handsome patterns. 
Building Societies. — Build- 
ing Societies are regulated by an Act 
of Parliament passed in 1836 (6 <fe 7 
Will. IV. ). They are established on the 
principle of enabling the members to be- 
come owners of houses by a system of 
monthly payments, such payments being 
about one-third more than the ordinary 
rent. A member of a building society 
fixes on a house which he is desirous of 
purchasing. He applies to his society, 
which employs a sui'veyor to inspect 
the tenement; if he approves it, its 
purchase is effected. The member 
enters on immediate possession, the 
society retaining the title-deeds until 



the purchase-money is paid up. This 
is done by monthly instalments — a sura 
equal to 5 per cent, of the principal 
and 5 per cent, interest being paid by 
the occupant yearly. The entire debt 
is usually extinguished in thirteen years, 
when the house becomes the absolute 
property of the occupant. Building 
societies have tended to elevate the con- 
dition of the industrial classes, and are 
to be regarded with countenance and 
favour. 

Hints to House Tenants. 
— Any one entering on possession of a 
house is bound to rent it for twelve 
months. A house occupied without a 
lease may be quitted by the tenant on 
his giving six months' notice to the 
landlord or his agent, but not till the 
expiry of that period. In like manner 
the tenant who has no lease must re- 
ceive six mouths' notice from his land- 
lord before being required to quit his 
occupancy. The period of notice docs 
not expire till the first quarter day ful- 
lowiug the last day of the six months. 
The English quarter days are Lady Day 
(25th March), Midsummer (24th June), 
Michaelmas (29th September), and 
Christmas (25th December). Rent is 
payable at noon of the quarter day, 
but no proceedings for its recovery 
can be taken till the day following, 
unless the tenant is removing his goods. 
Eent may only be legally tendered in 
the current coin of the realm, or in 
notes of the Bank of England. When 
a house is taken by written agreemeut 
for a term of three years, the tenancy 
ceases at the expiration of the term, 
notice to quit being imnecessary. 
Queen's taxes are payable on the pre- 
mises, as are the land tax and sewer 
rates ; it is therefore desirable, on en- 
tering a house, to ascertain that these 
burdens have been discharged. Groun d 
rent, the land tax, the property tax, 
and sewer i-ates, are by law imposed 
on the landlord, and, unless it is other- 
wise specified in his lease, the tenant 
can recover these claims from the 
landlord. Buildings constructed by 
the tenant, resting on stones or brick 
may bo removed bj' him before the 



All is soon Ready in an Orderly House. 



expiry of his lease ; but erections at- 
tached to the soil by posts cannot. A 
lessee must leave the premises in tenant- 
able repair, though he may have re- 
ceived them in dilapidated condition — 
the law holding that he should have 
attended to his interests at his entry. 

Best Advice on Papering 
and. Painting. — When a new 
house has passed out of the hands of 
the builder and carpenter, the painter 
and paperhanger take their place. In 
general it will be found advantageous 
to restrict the tradesmen to a fixed sum. 
If you prefer to select your own paper- 
hangings, keep in view these considera- 
tions : — When the ceiling is low, oak 
paper, or any paper of a dark shade, will 
make it apparently lower still. If a 
room be defectively lighted, a dark 
paper will aggravate the evil. Papers 
with large designs are unsuited to a 
small room, making it look smaller ; 
and generally papers with a variety of 
colours and showy patterns are incon- 
sistent with elegance. Striped papers 
are better adapted for rooms with low 
ceilings. When pictures are to be 
hung, paper with floral devices is espe- 
cially unsuitable. Paper of a uniform 
colour, such as light or dark green, is 
admirably adapted for pictures. Brass 
picture-rods ought to be provided in 
the principal rooms. Bloom paper, 
lately introduced, is excellently adapted 
both for reception-rooms and private 
apartments. The paint of doors and 
^^•indows ought to exhibit a tint suitable 
to the paperhangings, even though other 
portions of the ^^'ood^^-ork may not ma- 
terially vary from the painter's ordinary 
white or cream colour. The ceiling is 
generally white. 

The best paperhangings which have 
yet been produced are Lee's " Oleo 
Charta paperhangings." Not only are 
the designs chaste and suitable alike 
to medifEval and modem furniture, 
with a close texture and a velvet 
softness, but, without the aid of 
varr'sh, they are impervious to wet, 
and when soiled may be washed with 
soap and water without injuiy to the 
fabric, With respect to its peculiar 



qualities we have subjected the Olco 
Charta paper of Messrs. Lee to the most 
severe tests, and we are of opinion that 
these entirely justify the claims of the 
inventors. 

Ho>A^ to Hang Pictures. 
— The worst position in which a 
painting can be placed is directly 
opposite a window, as its surface so 
reflects the light that the object cannot 
be seen except from a side view. 
The picture ought to be himg so as to 
allow the light from the window to fall 
upon it from the same side in Avhich 
the artist saw or imagined the picture 
to appear in nature ; that is to say, the 
shadows in the picture ought to be on 
that side of the objects which is opposite 
to the direction from which the light 
comes : for example, in the case of a 
tree or house, if the window is on the 
right hand the shadows on the picture 
must be towards the left hand of the 
obsen'er, as if projected from the right 
side to the left, as would be the case in 
nature if the light fell upon the right of 
the objects perceived. 

Best Advice on Fire- 
grates. — The immense variety in 
the patterns of grates for drawing and 
dining rooms and private apartments 
renders it impossible to do more than 
state some principles by which our 
choice may be determined. The best 
modern grates are combinations of the 
old legister stove and the Eumford im- 
provements. The fireplace should have 
back and sides of firebrick. The bars 
should be small. A grate with a curved 
front is to be preferred ; it presents a 
large surface for radiation. Do not 
choose grates of wide and open con- 
struction. The neck of the chimney 
ought to be closed by a registered 
plate, to prevent the escape of hot air. 
The best grates have the bars low, about 
eight inches from the hearth. A central 
position in the room is best for the 
fireplace. Grates with burnished steel 
fronts are liable to rust, but many grates 
have two sets of bars, -which fit into a 
socket, one of polished steel for summer, 
and the other with cast ii'on bais for 
winter use. 



All is Fine that is Fitting. 



Best Advice on the Kit- 
chen Range and Boiler. 
— The Kitchen Range. — The size, 
the conipletenes-s, the finish, and conse- 
quently the expense of this importaiit 
article must depend an circumstances, of 
which the purchaser is the only proper 
judge. The best kitchen range for ordi- 
nary use consists of a boiler which runs 
along the back and one side of the fire. 
This is filled by means of an oval aper- 
ture in its cover. The aperture is 
covered with a lid, consisting of a heavy 
plate of cast metal having a projection 
on its under surface, fitting into a groove 
running along the margin, and the 
groove being tilled with water by means 
of the condensed steam, prevents the 
steam from escaping, and acts also as 
a safety-valve. 

The boiler is usually filled by hand, 
but when it is of large size it is some- 
times supplied by pipes from the 
tistern. On the opposite side of the 
grate is an oven, Avhich may be partly 
heated from the ordinary fire, but is 
likewise furnished with a small grate 
under it, which makes it available for 
"baking meat and pastry. The grate 
itself is fitted up with a partition of 
iron, capable of being moved by con- 
cealed rackwork and a key, so as 
to enlarge or diminish the fire in the 
grate, as may be requisite. This par- 
tition carries on it a revolving trivet, 
by means of which a kettle or saucepan 
may be placed over the fire. The upper 
horizontal bar of the grate is made to 
fold down, for the double purpose of 
holding a pot or saucepan and of dimin- 
ishing the height of the fire (as the par- 
tition already adverted to diminishes 
the breadth of the fire) ; beneath the fire- 
place is an iron shelf or drawer, which, 
being pulled out, can support the drip- 
ping-pan, or afford room for plates and 
dishes which require to be kept hot. 

The dimensions of this kitchen range 
must depend on the size of the fire- 
place ; but from its completeness 
it wall be found well adapted to its 
purpose, and it can, by the lessening or 
increasing of the fire, be made suitable 
either to a small or a large household. 



Kitchen Boilers. — These are very 
apt, in a longer or shorter time — accord- 
ing to the character of the water used — 
to become incnisted with a stony de- 
posit. This substance is a non-con- 
ductor of heat, and at length becomes 
so thick as materially to interfere with 
the process of heating the water in the 
boiler, and even to cause the iron side 
next the fire to burn through. The 
effectual cure for this inconvenience is 
to remove the lid of the boiler, and have 
the incrustation cut off with a chisel. 
In some cases it is requisite to do this 
every si.x months. 

Best Kind of Fenders and Fire- 
ikons. — The best fenders are low, 
pennitting the free radiation of heat. 
Bronze fenders are to be prefern d 
for the dining-room, parlour, and bed- 
rooms ; a fender of polished steel, 
with brass and gilt ornaments, is the 
most mutable for the drawing-room. 
In purchasing fire-ii'ons, it is better to 
select those of a small size ; the twisted 
pattern is the most ornamental. Fire- 
irons ought always to be kept bright. 
To prevent rust during the summer 
months, fire-irons should be rubbed with 
Florence oil, and wrapped up in brown 
paper when laid aside in the summer. 

How to Choose Carpets. 
— The carpet ought to assimilate with 
the style of the paperhangings, but 
the quality of the material must 
depend on the capability of the pur- 
chaser's pocket. In carpets, as in 
many other things, the dearest arti- 
cles are generally the cheapest in the 
end. In illustration of this we may 
state that the carpet in our dining-room 
cost 5s. Cd. a yard, and although it has 
been in daily use for foiu- 3'ears it looks 
as well as ever. For dining and drawing 
rooms Brussels cai-pets are the best. If 
the rooms are small choose small pat- 
terns wath few colours, or of a pattern 
formed of shades of the same colour as 
the ground, such as a green cai-pet M'ith 
mosses or small ferns in various shades 
of green, or a carpet with an indistinct 
pattern of ribbons or arabesques of a 
small size. When there is nothing very 
decided to attract the eye, the defects 



W/io looks not Before, finds himself Behind. 



of wear are not so obvious. Stair car- 
pets are also best of Brussels make ; 
crimson wears longest; they must be of a 
1 attern that will admit of being turned 
upside down, as it is a good plan fre- 
quently to change the position of the 
carpet, that the edge of each step may 
not always come in the same spot, 
which would soon wear the fabric. 
For bedi'ooms, if Brussels carpet is too 
expensive, Kidderminster comes next. 
A small gay pattern of crimsons or 
oak colours wears best ; avoid blues 
or lilacs or shades of stone colour : the 
two former fade quickly, and the latter 
always looks dirty. 

Best Way to Lay Carpets. 
• — Cover the floor with thick brown paper, 
which is sold in large rolls for the pui-pose ; 
have the carpet properly fitted, and, on 
the binding of the edges, sew at regular 
distances small brass rings in such a 
manner that when the carpet is laid 
they will not appear beyond the edges, 
lioiind the sides of the room drive 
medium-sized brass-headed nails, at the 
game distances from each other as the 
rings are sewed on the carpet ; ■when 
ready, begin at the top of the room and 
hook the rings over the brass-headed 
nails, which must be driven into the 
floor far enough to admit of the rings 
catcliing a firm hold. When the top is 
hooked on, stretch the cai-pet to the 
opposite side and hook it on, then 
fasten the sides in like manner. This 
is much less troublesome and is more 
economical than nailing do-mi carpets. 

Best Crumb-cloths. — Every 
dining-room should have a good-sized 
crumb-cloth under the dining-table. 
Some people prefer these of gay colom-ed 
woollen material, or of green or dun 
coloured baize, bound with scarlet or 
crimson braid. They look very well at 
first and keep clean a long time, but 
our experience has been that in a very 
few weeks they act as filters, through 
which the dust penetrates to the surface 
of the carpet, and remains there totally 
unaffected by the sweeping-brush ; 
being each day ground deeper into the 
carpet, which becomes more worn out 
when the crumb-cloth is removed than 



if there had been none at all. Linen 
crumb-cloths have not this defect ; they 
are so thick that the dust cannot pene- 
trate them, and it is easUy removed 
from their smooth surface. But they 
also have their faults ; they soon soil, 
and when washed, the colour fades 
each time until they are nearly bleached 
white ; but even then they still resist the 
passage of dust through their, siib- 
stance. They should be fastened down 
with flat brass-headed tacks made for 
the purpose, which are sold at any iron- 
monger's. These linen cloths are also 
made in narrow widths for covering 
stair carpets. 

To Choose a Sideboard 
aiid Chiffonier. — The sideboard 
must be adapted to the size of the apart- 
ment, and is usually constructed of ma .- 
hogany or oak. Pedestal sideboar-'cfs, ' 
with shelves and drawers on each ^'side, 
enclosed by doors, are the mos' !• con- ■ 
venient and elegant. The chiftfonier 
is the best substitute for the sideb'foard 
in a smaU room. The best chiflbn'^ers 
are adorned with mirrors and carvjcd 
ornaments, and ought to contain a sht/^lf 
for the reception of books. "^ 

Windo^w Blinds. — For ^^^_ 
ception-rooms use Venetian bliri' -ig 
which are extremely elegant and ve>- ry 
durable ; the favoiirite colours are 
green and a light buff. White calico 
blinds impart a cold aspect, and soon 
become dingy. Blinds of buff union 
cloth are ajipropriate for bedrooms, but 
are -not imsuitable for reception-rooms, 
where this species of blind is preferred. 

Window Curtains. — AVin- 
dow curtains are alike useful and orna- 
mental. They ought to be chosen of a 
colour harmonizing with the carpet, 
paperhangings, and other drapery of the 
apartment. As a rule, red or green cur- 
tains will blend pleasantly with ordinary 
draper5\ Window curtains are composed 
of satin, silk, rej), damask, moreen, calico, 
and other fabrics. Eep is very durable, 
but damask, which may be periodically 
refreshed by the dyer, is the most eco- 
nomical and useful. Net and miisUn 
curtains should be substituted or added 
during the smnmer months. Top 



Observe the Face of the Wife to know the Husband'' s Character. 7 



valances have been dispensed with as 
collecting dnst and obscuring the light ; 
and the curtains are now suspended by 
large rings on brass or mahogany rods, 
having ornamental terminals. Window 
curtains are seldom drawn, their prin- 
cipal use being to conceal the window- 
shutters, intercept draughts from the 
window-sashes, and impart a comfort- 
able aspect to the apartment. 

Choice of a Husband. — 
As few ladies are privileged to initiate 
proposals in reference to spouses, direc- 
tions may only be given with respect 
to the acceptance of offers. Do not en- 
courage the advances of a gentleman 
Aiho is believed to have jilted a lady ; 
you owe this to your sex and to society. 
Never believe any one whose protesta- 
tions of love are intense at first sight ; 
you may better judge the sentiments of 
the man who loves you by his manner 
than by his words. Should a gentle- 
man select you for attentions in pre- 
ference to others, you are justified in 
recognising his kindlj' disposition ; with 
a little encouragement he is lilcely to 
become your lover. Do not coldly re- 
ject the advances of any respectable 
person ^^•ho honours j-ou with his pro- 
posals ; the timid suitor may prove a 
most worthy one, and anyhow you owe 
an acknowledgment of courtesy to all 
who indicate towards you respect, or 
friendship, or aflection. Tour good 
sense -will teach you to prevent any one 
whom yoii do not intend to marry pro- 
secuting his advances so far as to neces- 
sitate your giving him a repulse. If a 
handsome present is sent you by a gen- 
tleman whom you cannot accept as a 
lover, return it at once, with a frank 
expression of your appreciation, accom- 
panied by a regret that you cannot re- 
tain so valuable a gift. In general you 
may look with favour on those gentle- 
men whom your papa invites frequently 
to his table, and mamma rejoices to 
introduce to her evening parties. If 
a siiitor remains long at his wine, and 
joins the ladies with a flushed cheek, or 
IS understood to be fast in his habits, ■ 
reject bis offers, and on no account be ! 
entrapped by his professions of refor- ~ 



mation. He is not a hopeful lover 
whose tastes even verge on tlissipation. 
His habits may improve, but do not 
.stake j-our happiness upon the clmnce. 
Do notdespise a lover because he is poor, 
— but if he is poor and lacks applica- 
tion, he will not suit you as a husband. 
" I propose to marry your daughter," 
said a yoiuig medical practitioner to a 
citizen who had amassed a fortune by 
industry. " Marry my daughter, sir 'i 
what have you got to keep her with P " 
" My lancet only," said the young 
physician, " but I mean to use it." 
" You shall have her," said the fiither, 
struck by the young man's expression 
of decision. 

Let our young lady readers attend to 
these parting hints. 1 . Let your accepted 
lover be some years your senior ; yon 
■\vill respect him aU the more hereafter. 
2. Do not maiTy a vulgar rich man ; he 
will not elevate you much in the social 
world, and any little advantage in this 
way will be more than negatived by 
yo\ir having to endure manners which 
are impleasant to you. 3. Brealc off an 
engagement with a suitor who proves 
of fitful hiunours — cheerful to-day, and 
moody or morose to-morrow. How 
could you spend a lifetime with one of 
moods so variable ? These are too often 
premonitory of chronic ailment, some 
disease of the brain. 

Choice of a Wife. — Mamage 
is the most important step in life. An 
impnident union is the cause of life-long 
misery, M'hile a judicious alliance is the 
greatest of temporal blessings. He ■who 
marries rashly is a fool. Early marriages 
are to be recommended where the parents 
of both parties are satisfied, where there 
are proper means of support, and where 
the young lady is of prudent and econo- 
mical habits. As a rule, a man rmder 
twentj'-one should not venture upon 
matrimonjr, and no time has been lost 
should he not marry till thirty. In 
choosing a wife, every man should be 
guided by such counsels as these : — 
1. Eemark the lady's temper. No 
extent of accomplishments will compen- 
sate for the lack of amiability. A lady 
who answers her mother petulantly 



8 



// is a Sweet Sorrow to bury a Termagant Wife. 



will prove a thorn in her husband's 
pillow. If she quarrels with her com- 
panions at school she will certainly 
scold her servants and vex her children. 
If she is susceptible of slights before 
marriage, she wiU after it be liable to 
jealous humours and other unpleasant 
freaks. 2. BeM^are of flirts. A girl 
who bids for admiration, and has smiles 
for every one, should be met upon her 
own terms. Marriage with the heartless 
is not to be thought of. 3. Never dream 
of mari-iage with one of extravagant 
habits. A clergyman bent on mar- 
riage dined with a friend who pos- 
sessed three mamageable daughters. 
Before dinner he had been at a loss 
as to Avhich of the yoimg ladies he 
should propose to. Towards the close 
of the meal cheese was produced, and 
each of the three sisters took a portion. 
Before eating, the first pared her mor- 
sel, the second scraped hers, and the 
thii-d took the cheese just as it was. 
The visitor was no longer at a loss ; he 
proposed to the lady who, cleanly with- 
out being extravagant, scraped her 
cheese. Let every suitor carefully re- 
mark as to his admired one's views con- 
cerning domestic expenses and personal 
attire ; if in the parental home she is 
heedless of outlay, he may be satisfied 
that her profusion will be boundless 
when she is admitted into her own. 
4. The gentlewoman who exhibits 
soi'did inclinations is misuitable as a 
wife ; she would introduce meanness 
at your family hearth ; your friends 
would not invite her to their homes ; 
and in a miserable parsimony you would 
be compelled to drag out the span of 
life. 5. If the object of yoiu- affec- 
tions has a wise father and a discreet 
mother, you may make your proposals 
with full confidence that, should your 
suit prevail, your future partner will 
be " a crown to her husband." 

To Clean Marble Chim- 
ney-pieces. — A gill of soap lees, 
half a pint of bullock's gall, thickened 
with pipeclay or Ume to the consistence 
of cream, laid on thickly with a brush, 
and left for some hours or days. It 
will easily wash off". 



Best Condiments: an Eco. 
NOMicAL Council. — Hundreds of thou- 
sands of people have read the " Dia- 
logue between the Dutch Oven, Sauce- 
pan, Spit, Gridiron, and Frying-pan," 
in which those worthy members of 
domestic service fell to abusing one 
another, recriminating such defects as 
each coidd allege against his fellow- 
servant. And many housewives must 
have gathered useful hints from the 
perusal of that dialogue, and turned to 
practical account various suggestions 
disclosed by an imaginary but amusing 
vituperation. We have it on the autho- 
rity of " Our Special Kitchen Commis- 
sioner," that a similar contention took 
place between the members of the Con- 
dimental Family, in which each claimed 
superiority over his neighboxn*. 

Cayenne Peppeu led off' with a red- 
hot attack upon his humbler brethren, 
Black and White, denouncing the first 
as dirty and imsightly ; and ridiculing 
the other as insipid, and " very like a 
dustman." 

Black PErPERretortedupon Cayenne 
that he was too violent and hot-headed 
to be admitted into good society ; and 

White Peppeu made gi-ave insinua- 
tions against the purity of Cayenne, 
charging him with being an adulterated 
compound of red-lead, mahogany saw- 
dust, and cochineal. 

MusTAiiD displayed a friendly feeling 
towards the hinnbler Peppers, but de- 
clared that they, like Cayenne, were 
foreigners ; said that if they confined 
themselves to the tropical countries. of 
their biith, their absence from temperate 
regions M'ould never be regretted ; and 
remarked thathe considered himself quite 
capable of M'atching over the stomachic 
■welfare of the inhabitants of temperate 
zones. 

This attack upon foreigners roused 
Cinnamon, whose tall and withered 
form rose conspicuously among the 
group ; and he possibly might have 
obtained a respectful hearing, had not 
Ginger, Mace, and Cloves demanded 
to speak at the same moment ; while 
Nutmeg made such a grating noise 
upon the table, that the debate became 



Hunger is the Best Sauce. 



quite iinintelligililc — in fact, a sort of 
li.-iliyloiiian ull-spicc. 

The lioiiscwife's attention (the same 
matronly lady who took notes of the 
" Dialogue hetwccn the Cooking Uten- 
sils") was called to the disturbance by 
a viuiont fit of sneezing that overcame 
her, caused l>y coi"motion among the 
irritated and irritating disputants. Ilc- 
coveiiiig fVouithis, she resolved to listen 
attentively and report the proceedings. 

GiXGEii contrived to force a hearing 
against a strong resistance ; in fact, he 
w as s^o tough in the grain, that lie would 
not give way, but managed to get 
through a very tlorid pcioration, in 
which he boasted of being the father of 
ginger beer (derisive cries of " pop I "), 
gingerbread, and wine and cakes in a 
variety of forms. He concluded his 
onition by quoting in his favour a pas- 
sage from the highest poetical authority, 
Shakppeare, who had wnittcn, " An I 
had but one penny in the world, thou 
shouldst have it to buy (jiiujerliread ! " 

But the excitement which this address 
occasioned was nothing to the outburst 
of derision when modest Salt rose to 
icprescut his claims. The tropical rc- 
jireseiitatives were so contemptuously 
inclined, that they filled the room with 
aromatic odours, with the same feeling, 
])erhaps, that induces a conceited fop to 
waft his perfumed handkerchief when 
coiiii)ellcd to sit by the side of a poorer 
brother. 

Salt, looking pale as snow, but with 
eyes glistening like crystals, ventured to 
say that he was not only the most Eng- 
lish, but the most universal, necessary, 
and therefore more widely diffused than 
any other of the Condimental Family. 

Here Nitmf.g inteirupted, with the 
ironical remarks that while himself, 
Cloves, Cinnamon, and the Peppers 
were born upon tropical trees, and 
rijiencd by unclouded suns, miserable 
Salt had been forced into mines and 
caves, and that the Sea had been ever 
since tlie creation trying to wash him 
out of existence. 

Salt replied, with modest dignity, 
that if the mighty Sea had been for 
countless ages endeavouring to effect 



his extermination, the attempt had ut- 
terly failed. lie was as powerful, as 
universal to-day, as when the Holy 
Voice said, "Let there be light." (Sen- 
sation.) The Sea M'as, in fact, his carrier 
to every shore ; he did not allude to 
ships — the Sea bore liim in her bosom 
— and the Sun welcomed him, and gave 
him a warm reception upon every 
strand. He could go back antecedent 
to Shak.speare,' and quote from Holy 
"Writ these memorable words: " If the 
s'llt has lost its savo>ir, v,here\\ ith shall 
it be salted ?" But he could quote 
Shakspeare also, and say, " Is not dis- 
course, manhood, learning, gentleness, 
virtue, and liberality tho spice and sail 
that season a man ? " 

Hereupon arose a teirible outcry, the 
Spices reminding the speaker that l/ui/ 
were embodied in the same commenda- 
tion, and that they stood first in the 
poet's enumeration. 

At this point the housewife inter- 
fered, believing that she liad learned 
enough of the virtues or failings of the 
disputants to estimate their utilities, 
and to bring about an amicable settle- 
ment. She had arrived at the conclu- 
sion that all Condiments have tlieir re- 
spective worth, and that nature in 
many ways indicates the value of their 
qualities. Tlic propeilies which are tho 
essence of Condiments are largely dif- 
fused throughoit tho vegetable world ; 
some plants store it in the seed, as 
Pepper and Nutmeg; some in the 
leaves and stems, as Balm, Mint, 
llosemary, and Lavender ; some in tho 
bark, as Cinnamon ; others tliroughout 
the whole structure, as Parsley and 
Celery ; some equally in the root and 
seeds, as Ginger; and some in tho 
leaves and seeds, as Mustard. Man's 
life is for tho most part artificial, and 
he seeks by stimulants to aid the ovci'- 
taxed functions of his body. Perhaps 
the most oppressed of these is that ot 
digestion, •which, when weakened, may 
be aroused by stimulating aids that 
either make the food more grateful or 
exercise beneficial inf.r.enfe upon the 
stomach. But the too indulgent use of 
Condiments, especially of Spices and 
11 2 



The First Dish plaisdh All. 



hot Peppers, frequently leads the gour- 
mand to excess, — 

"Till, Lis relish grown callous almost to 
disease. 
Who peppers the highest is surest to 
please." 

The result of the debate convinced 
the attentive housewife that the most 
useful, healthful, and therefore the best 
Condiment is Salt. That it is the only- 
indispensable one — it exists in the milk 
foi-med by nature for the young, and is 
needed at all subsequent periods of life. 
It is also essential to most if not all 
inferior animals. 

For reasons herein pronounced our 
good and observant housewife invented 
the Cruet Stand, a sort of Lilliputian 
palace, in which she apportioned a se- 
parate compartment to each of the more 
ambitious condimental aspirants. To 
Cayenne Pepper she assigned a place 
with a diminutive silver spoonette, that 
he might not too freely diffuse his fiery 
natuie ; to Black and White Peppers 
she allotted two coronets, from which, 
when shaken, their milder benefactions 
might be freely or sparingly sprinkled, 
according to desire; to Mustard she 
allotted a moveable silver lid and an at- 
tendant ladle, that he might be dealt 
out at discretion ; while (as in the world 
Ihere are more humble places than pa- 
laces) she decreed that upon each table 
" Salt" should be provided with four 
separate " cells," that his services 
might be always ready for the good of 
maiddnd. For the Aromatic Condiments 
she designed a " Spice Box," divided 
into compartments, all under lock and 
kej', herself taking charge of the latter, 
and determining to use it only upon 
rare and festive occasions. 

Best and niost Econo- 
mical Sauce. — The following 
receipt is communicated by a lady who 
has had a long and varied experience in 
compounding sauces. If the instructions 
are literally followed, the sauce will be 
found not only more piquant and agree- 
able than most sauces in use, but it 
can be produced at one-fourth of their 
cost. Tliis veiy excellent sauce is made 
Without one drop of water. To one pint 



of the strained juice of baked tomatoes 
add three large baked apples and four 
large baked onions well bruised, a pint 
and a half of good vinegar, half a pint of 
walnut vinegar, three quarters of a pint 
of mushroom catsup, half a pint of 
onion vinegar, two nutmegs grated, 
half a teaspoonful of cayenne, two tea- 
spoonfids of salt, two tablespoonfuls of 
ground mustard, two tablespoonfuls of 
curry powder, three tablespoonfuls of 
moist sugar, two tablespoonfuls of an- 
chovy sauce, one green capsicum, 
chopped fine, or a tablespoonful of cap- 
sicum powder, one tablespoonful of best 
white starch to thicken the mixture, two 
large pieces of whole ginger bruised, 
and twelve cloves. Put all the liquids 
with the baked apples, onions, cloves, 
and ginger into a saucepan, and when 
the mixture boils add to it the other 
ingredients, which should have been 
previously well mixed up Avith a part 
of the vinegar. Let the whole boil 
gently for half an hour, stirring it care- 
fully all the time, then beat it through 
a hair sieve ; bottle when cold and cork 
securely ; if no Avater be used it will 
keep for many years. 

The Best Winter Hotch- 
potch. — This receipt has been 
kindly sent to us by the landlady of 
one of the first hotels in Scotland, where 
this most savoury dish is an immense 
favourite. In Scotland, winter hotch- 
potch is usually made Avith a singed 
sheep's head and feet, which make an 
excellent stock. Boil the head for 
three hours and the feet for four hours. 
In England a sheep's head and neck 
are the best to use. Boil these together 
for half an hour, t;ike out the neck, cut 
off a few of the best chops from it and 
lay them aside ; put the remainder back 
into the stock-pot with the head, and 
boil till all the meat is off the bones, 
then strain the whole throaigh a colan- 
der. Take one pound of old green 
peas wliich have been steeped in Avater 
the night before, boU them in a small 
part of the broth for two hours and a 
half, cutintr small pieces a large turnip, 
two carrotn, four leeks, a little parsley, 
grate one carrot, and add some pepper 



Better wait on the Cook than the Doctor. 



II 



and salt and a small bunch of sweet 
herbs; put these vegetables, \vith the 
peas, into the broth, boil all together for 
two hours, warm the chops in the broth, 
and serve. 

Oyster Soup. — Take fifty 
oysters and the liquor from them; make 
a stock as follows : — A small knuckle 
of veal, a small piece of lean ham or a 
ham bone, four onions, two teaspoon- 
fuls of white pepper, a quarter-ounce of 
mace, three anchovies chopped fine, 
three tablespoonsful of catsup with half 
the oysters, all their beards and liquor, 
and four quarts of water. Boil all to- 
gether for five hours very gently till 
they make a strong gravy, then strain, 
and clear it of all fat, thicken it with 
two ounces of butter rolled in flour, and 
a pint of good cream, put in the re- 
mainder of the oysters freed from the 
beards, but do not let the soup boil after 
the cream is added. 

New Mode of Cooking 
Soles with White Sauce. 
— Take two moderate-sized soles, which 
have been filleted by the fishmonger, 
cross over each other the small ends of 
the fillets and fasten them with a wooden 
or wire skewer, put them into boUing 
water and boil for ten minutes. Drain 
the liquor from a dozen of oysters, and 
with it make a good white sauce ; when 
ready add to it the oysters, one dozen 
pickled mushrooms, a pickled capsicum, 
cut into pieces, and give the whole one 
boil ; make a small mound of mashed 
potatoes in the centre of a side dish, lay 
the pieces of fish (having taken out the 
skewers) roimd it and pour the sauce 
over ; serve with sippets of toast. 

Beefsteak. Rolls. — Cut nice 
email thin steaks, fry them slightly, 
make a stuffing as if for roast veal or 
turkey, roll up the steaks, putting the 
stuffing inside each roll, skewer or tie 
them neatly, stew them in a rich 
b/o\vTi gravy for twenty minutes, and 
serve. 

Ham Toast: a Nice Dish 
FOR Supper. — Toast small slices of 
bread half an inch thick, grate or mince 
some lean ham, mis it with the yolk of 
an egg and some cream, season with 



nutmeg, warm and spread the meat 
over the toast, brush yolk of egg over 
the top, and brown in a Duten oven 
before serving. 

Best Way to use up 
Cold Veal. — Take some of the 
imilerdone part of roast veal, cut or 
mince it into small pieces, with about 
one-third as muchcoldham or tongue, cut 
four hard-boiled eggs into rings, mode- 
rately thick, lay them on the bottom 
and round the sides of a pudding-shape, 
fiU the shape three parts full of tlio 
veal and ham lightly laid in, make a 
jelly of the bones and outside pieces of 
the veal, season it with pepper, mace, 
lemon peel, and a little mushroom cat- 
sup, strain it into the shape, but do not 
fill it higher than the meat ; put the 
shape into an oven for half an hour, let 
it stand till quite cold, when it will turn 
out. 

A Delicious Omelette. — 
Beat separately the yolks and \vhites of 
four fresh eggs, to the yolks add as much 
powdered white sugar as will sweeten 
it, and a small dessertspoonful of com 
flour, very smoothly blended in a spoon- 
ful of cream or good milk. Beat the 
whites to a stiff froth, add the flour to 
the yolks and gently stir in the whites, 
taking care to break the froth as little 
as possible ; pour the whole into a clean 
frying-pan from which the butter has 
been drained ; two or three minutes over 
a clear fire is enough to cook the under 
side ; hold the pan to the fire till the 
upper side looks firm; spread raspberry 
or strawberrj' jam over one half, turn 
the other side over it, and serve 
immediately. 

Beef Tea. — One pound of lean 
beef, scraped or cut very fine, put to it 
a pi^it and a half of water; then toast 
a good-sized piece of bread, and put it 
with the meat and liquid into an earthen 
jar. Stew it in a hot oven for forty 
minutes. The beef should be a fine 
steak, and all the fat and skin carefully 
taken off before scraping it. 

Chicken Jelly. — Take one 
large chicken, put it into a saucepan with 
two quarts of water, one large onion, 
one blade of mace, one teaspoonful of 



Diet cures more than the Lancet. 



salt ; loil all till reduced to thi'ee pints, 
then strain it, and let it stand till the 
next day; then take off the fat very 
clean, tiie the whites of six eggs, half 
an oimce of isinglass, the juice of one or 
two lemons, beat them well altogether, 
and boil it till the scum rises to the 
top. Let it stand a few minutes, then 
strain it through a jelly-bag. The 
above is a very strengthening prepara- 
tion, and may be taken cold or hot, as 
best suits the patient's taste. 

A Great Restorative. — 
Bake two calves' feet in two pints of 
water and two pints of new milk in a 

i'ar closely covered for three hours and a 
lalf ; when cold remove all the fat and 
add a little sugar, if liked. Take a 
large teacupful the first thing in the 
morning and the last at night. 

Another Excellent Restorative 
for invalids is Barley Cream. Two 
pounds of lean veal, a quarter of a pound 
of pearl barley boiled in one quart of 
■water till it wUl go through a sieve. It 
should be about the consistence of 
cream ; add a little salt, and take it as 
a broth. 

Egg Mixture for an In- 
valid. — The following recipe is 
highly approved of by the medical fa- 
culty, as being extremely suitable for 
persons of irritable stomach. It is at once 
Btimiilating and nutritious, and will be 
retained when ordinary articles of food 
are rejected. Break into a tumbler a raw 
egg, add a small teaspoonful of soft sugar 
or finely powdered white sugar, then add 
about half a wineglassful of brandy, 
whisky, rum, or sherry — according to 
taste — mixed ■with an equal quantity of 
water or milk ; place over the top of the 
tumbler half a sheet of note-paper and 
press it with your hand round the out- 
side of the tumbler so as to form a cap ; 
then cover the paper ■with a single fold 
of a towel or napkin, drawing it tightly 
under the bottom of the tumbler, and 
t^wisting it so as to press the paper closely 
to the rim of the glass and prevent the 
contents being spilt; shake ■violently 
for two to three minutes ; remove the 
towel and paper ; grate a little nutmeg 
on the tup, .Hid unnk. 



Australian Preserved 
Meat. — Within the last twelve 
months an extraordinary progress has 
been made in the importation of Aus- 
tralian meat. The Australian bullock 
or sheep is slaughtered, skinned, and 
freed from offal in the usual manner; 
it is then boned, salted, spiced, and 
rolled into a compact mass, absurdly 
like a bolster, and varying from ten toJ 
fifty pounds in weight. The " bolster "I 
is enveloped in a sheet of white linen, 
coated ■wath tallow, which covering ex- 
cludes the atmospheric air. A sufficient 
number of the fat-encased meat " bol- 
sters " are then arranged in a cask, into 
which is run as much tallow as will fill it 
up ; it is then shipped for London. On 
arrival the head of the cask is taken 
off, and the solid crust of tallow pro- 
tecting the "bolsters" broken up; the 
meat roUs are then taken out. The mut- 
ton is sold at S^d. per pound, and the beef 
at 6d., both without bone. Tins of 
Australian beef and mutton are sold at 
the rate of six pounds for 3s. 3d., or 6id. 
per pound ; which will compare with 
English beef or mutton at lOd. or lid. 
TheAustrahan hams, containing no bone, 
ha^ving only two or three inches of bone 
at the shank, sell at b\A. Sheep's 
tongues. Is. 6d. per dozen. Sausages, 
of mutton or beef, 6d. per pound. Solid 
essence of beef, Ss. per pound, or 4d. 
per cake, equal to thirty times its weight 
of fresh meat. About 90,000 poimds of 
Australian meat are consumed weekly 
in Great Britain, and the demand is on 
the increase. 

How to Dine for a 
Penny. — At the Australian Meat 
Agency's Central Depot, 31, Norton 
Folgate, E., upwards of a thousand 
persons partake daily of a good sound 
meat dinner at a tariff varying from 
one penny up to threepence each. For 
a penny can be had a basin of excellent 
soup ; for twopence a savoury and sub- 
stantial stew, on a deep plate heaped 
up. The twopenny stew is more than 
some men can well dispose of at a 
sitting. Persons of great appetite only 
may go as high as threepence, but any- 
thing beyond that seems impracticable. 



Bacchus has drcnvncd more Men than Neptune. 



'3 



The diet is most nutritious and agree- 
able, and the meat has not in the least 
lost its flavour during its transit of 
15,000 miles, or live months' voyage. 
Within the last six months another 
Australian dinina; establishment has 
been opened in the Goswell Road. 
There, about three hundred mechanics 
and others dine daily, but a greater 
number carry their supplies home, that 
their wives may enjoy these nutritious 
meals. At the Goswell Road depdt 
dinners of meat and potatoes may bo had 
for a penny, and sturdy mechanics have 
certilicd that the twopenny dinner 
abundantly satisfies them. 

As our readers cannot all \\%\\. these 
cookihg places, we give the result of 
our own experience in cooking the 
Australian mutton procured from the 
Goswell Road dcpAt. Take one pound 
of mutton, cut it into small pieces, and 
steep it for half an hour in very hot 
water ; take off the outer skin of the 
meat and put it into a saucepan, with a 
good sized carrot and onion cut in 
slices, and a quarter of a pint of water ; 
let them stew gently till the carrot is 
nearly done; have ready two turnips 
and six largo potatoes, cut into pieces, 
half a teaspoonful of pepper and a little 
salt; stew till the potatoes are done 
enough. Those quantities will make a 
large dish of stow, and the cost is as 
follows: One pound of mutton, .5 Jd., pota- 
toes, 2d., carrot, onion, and turnips, 2d., 
salt and pepper, |d. ; total, lOd. The 
dish will be ample for four persons. 

Her Majesty the Queen has honoured 
this cheap dining system with her royal 
patronage. 

Hints to Tea-drinkers. — 
Avoid high-priced and highly flavoured 
teas, especially green, as these gene- 
rally derive their flavour from per- 
nicious ingredients. All green tea is 
more or less injurious ; it acts power- 
fully on the nervous system, and in- 
jures the stomach. Good black tea is 
not only safe, but wholesome ; but it 
should always be taken with a suitable 
proportion of milk and sugar added to 
it as correctives. 

Best Mode of infusing Te.\. — The 



best teapot is a metal ono; it retains 
heat longer than earthenware. A sil- 
ver teapot is especially to be recom- 
mended, since iiiferior metals may eon- 
tain materials of a pernicious charac- 
ter. In proceeding to infuse your tea, 
scald the teapot first, then insert the 
tea ; half a teaspoonful for each person 
who is to partake, with an additional 
spoonful should two persons only be 
present. Pour in a breakfast cupful of 
boiling water, and if the water be hard, 
add a pinch or two of carbonate of soda. 
Lot the teapot rest on the hob or under 
a thick woollen cover for ten minutes. 
Add boiling water in proportion to the 
number of the company. If, owing to 
the small size of the teapot, you require 
to add more water, do so after you have 
half filled the first range of cups. By 
this method you will contrive to m.ake 
each cup supplied to the company of 
equal strength and flavour. If more 
dry tea is required, moisten it first in a 
cup before introducing it into the tea- 
pot. In order to secure a cup of well- 
flavoured tea, every housewife should 
procure black tea from different dealers, 
and mix it. Tea will best retain ita 
flavour if kept in a tin vessel or wrapped 
in wool. 

Hints to Coffee-drinkers. 
— Coffee is used at breakfast, after 
dinner, and also as an evening bever- 
age. To most persons it proves at all 
times refreshing. When its use is suc- 
ceeded by heartburn, or other unplea- 
sant s)'mptoms, it should be discon- 
tinued. It is of great .service to those 
at sea, and is invaluable in removing 
a feeling of exhaustion. Those who 
"waste the midnight oil" may by its 
use resist a tendency to fall asleep. 
Those who are desirous of obtaining 
early and sound sleep should not drink 
coffee immediately before bedtime. 
Persons troubled with indigestion 
should avoid it altogether. In attacks 
of spasmodic asthma it is useful. 

Best Way to make Cho- 
colate. — Chocolate is more nourish- 
ing than coffee. It may be prepared 
thus : — Into a pint of boilmg water place 
a small cake of chocolate, cut into thin 



14 



He who lives after Nature shall never be Poor. 



slices ; mill it off tke iire till it has 
melted, and then put it on a gentle fire 
till it nearly boils. It will keep seve- 
ral days. In using, warm with sugar, 
and add a large tablespoonful of milk 
when it is poured out. Chocolate 
should be made very thick, and eaten 
with dry toast. It is adapted to ner- 
vous and delicate persons, but corpulent 
persons and those liable to inflamma- 
tory diseases or apoplexy should not 
use it. Chocolate made in Florence 
has long been celebrated. Menier's 
manufactory, near Paris, also enjoys 
a high reputation. 

Best Way to make 
Coffee. — Mix the beans of Mocha, 
Java, and Jamaica coffee in equal quan- 
tities. Lay up a sirpply, which will be 
improved by keeping. The roasting 
process should be conducted at home. 
Orpwood's Roasting Machine is the 
best ; attached to the bars of the grate 
it roasts half a poimd in twelve minutes. 
The roasted beans should be kept in a 
flaimel bag, and the quantity to be used 
passed through the grinding machine 
immediately before infusion. The aroma 
is thus best preserved. The grecque, 
a French coffee machine, is one of the 
best. K quantity of the powder should 
be placed in it, in the proportion of one 
to every three cups of the liquid to be 
made. I'latow's Automaton Coffee Um 
is an elegant table ornament, and is re- 
commended. In making coffee fhe 
powder ought to be used copiously. 
Weak coffee is very impalatable. Cream 
much improves the flavour ; when it 
cannot be had hot milk should be added. 
Essence of coffee is generally good, and 
is most convenient when the beverage 
is required on a short notice. 

Cocoa Nibs. — These are the 
coverings of tlie cocoa kernel ; they 
may be procured at a low price, and are 
very suitable for invalids. The nibs or 
shells should be soaked in water for a 
night, and then boiled till reduced to 
half the quantity. They should be 
mixed with milk. There are various 
kinds of prepared cocoa, the directions 
for making which are usually given 
with the packages. Most persons prefer 



these to the trouble of preparing it for 
themselves. 

Best Mode of preparing 
Cocoa. — Cocoa is a light, whole- 
some, and nutritious beverage. The 
nuts should be crushed to a powder, 
and boiled in the same manner as 
chocolate, in "water or milk. The 
best cocoa is that which is small and 
dark-coloured. Cocoa is more adapted 
than is tea for the morning meal, be- 
cause of its greater power of maintain- 
ing the body and supplying the waste 
occurring during the fast of the pre- 
ceding night. Like chocolate, it is un- 
suitable to those who make blood ra- 
pidly, or to such as are liable to apo- 
plexy or inflammatory diseases. 

Spruce Beer. — Spruce beer is 
an excellent antiscorbutic, and a whole- 
some drink in hot weather. The best 
mode of preparing it is as follows : — 
Take of the essence of spruce half a 
pint; bruised pimento and ginger, of 
each four ounces ; water, three gallons. 
Boil five or ten minutes, then strain 
and add eleven gallons of warm water, 
a pint of yeast, and six pints of mo- 
lasses. Allow the mixture to ferment 
for twenty-four hours. 

Water — itsInherentPro- 
perties. — "Water is an important 
ordinary agent, not only for the purposes 
of life, but for the prevention, relief, and 
cure of disease. It retains its fluidity at 
a temperature ranging between 32 and 
212 degrees of Fahrenheit's thermo- 
meter. Under 32 degrees it assumes 
a crystallized form, and becomes ice ; 
above 212 degrees it assumes, at the 
ordinary pressure of the atmosphere, 
the aeriform character, and is converted 
into vapour or steam. It possesses great 
powers as a solvent, and for this reason 
neve^r occurs in a state of absolute purity, 
but is generally foimd containing earthy 
matters in mechanical suspension, or 
saline and other substances in chemical 
solution ; but, in general, not in quan- 
tities sufficient to impart to it any 
sensible odoTir, or to unfit it for the 
purposes of life. Its natural varieties 
are comprehended imder Rain xcater, 
Spring water, and Tlii'cr iratcr. 



If thou art Jiich, be not elated; if Poor, be not dejected. 15 



How to Test and Purify 
Water. — Mechanical impurities in 
water are removed only by filtration ; 
chemical impurities cannot be removed 
in this manner. If lime is supposed to 
be present in water, the best test is to mix 
with it a small quantity of oxalic acid 
in a small vessel ; lime, if present, will 
be revealed in a white precipitate. Car- 
bonate of iron is best detected by the 
tincture of galls, which produces a black 
precipitate. If the penknife, dipped in 
water, assumes a yellowish coatinj:^, 
copper is present. The best method of 
detecting the presence of vegetable and 
animal matter is by dropping into it a 
small quantity of sulphuric acid; the 
water becomes black. 

To Plkiiy "Watek. — Add twenty 
drops of sulphuric acid to a gallon of 
water. An ounce of powdered alum in 
a hogshead of putrid water will, in the 
course of a few hours, precipitate the 
deleterious matter, and make it fit for 
use. 

Rain, Spring, and River 
Water. — Rain water, collected as 
it falls, is the purest natural water, 
and of the least specific gravity ; but 
when collected in towns, or from tb.o 
roofs of houses, it is found to contain 
sulphate of lime, soot, and other im- 
purities ; it ought, therefore, to be boiled 
and strained previous to internal use. 

Si'KiNO "Water. — Spring water is 
also distinguished by the term " hard 
water," a quality arising from its con- 
taining various earthy salts, and es- 
pecially carbonate of lime. These 
ingredients render it incapable of com- 
pletely dissolving soap, which, after 
being used in washing, is seen to float 
on the surface of the water in minute 
particles. The best method of freeing 
hard water from its earthy salts is, first 
to boil it, and after it has cooled to di'op 
into it a little carbonate of soda, or 
carbonate of lime, and then to filter it. 
The purest spring water in Great Britain 
is found at ilalvem and Matlock, and 
at St. Winifred's Well in Flintshire. 
These waters possess great celebrity in 
curing cutaneous ailments and affec- 
tions of the kidneys, consequent on the 



diluting effects resulting from their re- 
markable purity. 

RivEK Watek. — River water, when 
the stream is rapid and runs over a 
pebbly or sQicious channel, is as pure 
as the softest spring water; but when 
the current is slow and the bed clayey, 
it approaches nearer to the character of 
well water, and frequently contains 
putrefied animal and vegetable matter, 
as is known to be the case with the 
water of lakes and marshes. 

Best Corkscre\A/^s. — The 
ordinar}- screw with which the cork is 
extracted by a direct pull is the most 
common because the simplest, but it is 
not the best. It is sometimes difficult 
even for a strong arm to pull the cork 
from a bottle by the exertion of direct 
force, and cases have occurred in which 
severe and even fatal wounds have 
been inflicted by the sudden fracture of 
the neck of the bottle. An accident of 
this kind occurred lately, when a piece 
of the neck of the bottle cut a deep 
wound in the thigh of the operator, 
severing the femoral artery and pro- 
ducing death. One of the best screws 
is that patented by Lund. In this in- 
genious implemeut the screw, after 
being fixed in the cork, is pulled up 
by means of a lever, the end of which 
is inserted into an orifice in the handle 
of the screw. Twigg's New Patent 
Champion Screw is also a favourite. 
When the screw has penetrated the 
cork a elutch-bo.x is brought into action, 
and draws the cork with two turns of 
the handle. 

Best Substitute for Wax 
on Corks. — Instead of bottle wax, 
wliich criunbles on the insertion of the 
corkscrew, and the particles of which 
may fall into the liquor, cover the cork 
with a solution of gelatine, dissolved in 
glycerine by the application of heat. 

Best Way to Loosen a 
Tight Stopper. — Apply hot 
water to the neck of the bottle, which 
will expand, while the stopper re- 
tains its former temperature and be- 
comes loose. In the case of a phial 
containing smelling salts, dip the neck 
and stopper in vinegar or a solution of 



i6 



Oh, Sleep, oh, Gentle Sleep ! Natures Soft Nurse. 



citric acid. Next place the pliial in a 
vessel of hot water, when the stopper 
will readily be removed. 

Best Coolers for "Water 
or "Wine. — Liquids in the act of 
assuming an aeriform character abstract 
heat from all bodies in contact with 
them, for the same reason that all solids 
do so when changing into liquids. 
If you poui- a little spirits into the 
palm of the hand, and blow upon it, 
a great degree of cold will imme- 
diately be felt, owing to the spirits 
turning into vapour, which extracts 
heat from the skin. On this principle 
of evaporation an excellent and simple 
mode of cooling water or wine may be 
adopted. Take a bottle of wine or 
water, surround it with a piece of linen 
dipped in water, and place it in a 
draught. It will be found that the 
liquid in the bottle will be reduced to a 
temperature much below that of the 
surrounding air, having parted Avith its 
caloric to the vapour formed by the 
evaporation of the water in the cloth. 

Best W^ay of making 
Scotch or Irish Whisky 
Punch. — Half fill a tumbler with 
boiling water, but pour cautiously, to 
prevent the too sudden expansion of the 
glass. Let the water remain a few 
moments, to heat the tumbler tho- 
roughly, and then empty it. Put loaf 
sugar, according to taste, in the heated 
tumbler, with three or four spoonfuls of 
boiling water. When the sugar is 
melted pour in half a wineglass of 
whisky, and stir with a spoon or ladle. 
Add as much water as you desire, and 
then put in the other half-glass of 
whisky. Mix thoroughly and take in 
small quantities, as it is a beverage and 
not a drink. Whisky having now 
become a general favourite in England, 
and being, when taken moderately, the 
safest of stimulants, we may state for 
the information of our readers, that it 
can be had at 18s. per gallon in Ireland 
and 17s. in Scotland, carriage free, if a 
few gallons are taken at a time. The 
price in London is £1 2s. Scotch, and 
£1 3s. Irish. It is a mistake to fancy 
that the whisky of any single distillery 



used alone is good. The best are those 
called " blended whiskies," namely, the 
mixture of whiskies manufactured by 
foTir or five different makers. 

A Fe-w Words on Sleep. — 
The importance of sleep is attested by 
the periodical demand which nature 
makes for it, the physical impossibility 
of long resisting it, and the universality 
as well as the imperious character of 
those natural laws in which the de- 
mand originates. But there are not 
Avanting several considerations on this 
subject highly worthy our careful at- 
tention. There can be no doxibt, from 
oiir own experience, as well as from 
the discoveries of physiology, that sleep 
when sound is accompanied by an 
entire remission of the functions of 
the brain and nervous system ; that 
during this period of repose those ener- 
gies exhausted by the activity of the 
preceding ho\irs are restored and 
strengthened and recover their tone ; 
that the constitution itself is repaired ; 
that the process of nourishment goes on 
more perfectly than during the time of 
wakefulness, that the insensible perspi- 
ration is greater and more salutary, and 
that all the mental faculties share in the 
restorative influences of which the body 
itself is the subject. Lord Mansfield's 
advice to "cultivate sleep" is there- 
fore of great importance, and merits the 
utmost attention, especially from those 
who must undergo excessive mental or 
cori^oreal exertion. 

Proper Duration of Sleep. — In- 
fants and children require most sleep, 
aged people the least. In the former 
case nature is busily occupied in deve- 
loping the framework and faculties of 
the future man or woman ; in the latter 
the processes of nourishment and deve- 
lopment are much less required, and as 
the powers and energies of mental and 
corporeal vitality are diminished there 
is less to recruit. As a general rule 
applicable to persons in maturity, the 
number of hours necessary for sleep 
varies from six to eight hours. Many 
people in vigorous health find six hours 
sufficient, while those who are weak or 
invalids generally require eight hours. 



/ V/io spends more than he should, hath not to spend when he would. 1 7 



Even those who are weak very rarely 
require more than nine hours of sleep ; 
a longer indulgence is invariably inju- 
rious. Half-past ten is the best time 
for retiiing to rest at night, and six or 
half-past six the most suitable time for 
rising in the morning. 

To Procuue Comfortable Sleep. 
— For this purpose let sufficient exer- 
cise of body and mind be taken during 
the day, and as far as possible let every- 
thing be avoided which is likely to dis- 
turb the functions of the body or un- 
duly stimulate the moral and intellec- 
tual powers at the period dedicated to 
rest. The food taken in the evening 
ought to be moderate in quantity and 
easily digested, the bedchamber tho- 
roughly ventilated, and either the door 
of the apartment or part of the window 
left open during the night. Let anxiety 
be laid aside, intellectual labour aban- 
doned, and the conscience be void of 
offence. 

The New Bankruptcy 
Law. — The new Bankruptcy Act 
(32 & 33 Vict., c. 71) came into opera- 
tion on the 1st of January, 1870. The 
Bankruptcy Court, consisting of com- 
missioners and others, is abolished, and 
jurisdiction assigned to a London Court 
with one chief judge, and to county 
courts. Persons capable of making con- 
tracts may become bankinipts, including 
peers, members of the House of Com- 
mons, and married women. Members 
of Parliament adjudged bankrupts are 
for one year incapable of sitting or 
voting in the House. Partnerships re- 
gistered under "The Companies Act, 
1862," or the individual members, or a 
farmer, grazier, or labourer, cannot be 
made bankrupt. No person can present 
a petition to make himself a bankrupt, 
but any single creditor may whose debt 
(unsecured) amounts to £50, or several 
creditors whose aggregate unsecured 
debts amount to £50. Acts of bank- 
ruptcy are constituted when a debtor 
assigns property to his creditors, has 
made a fraudulent transfer of property, 
has left England to defeat his creditors, 
has been outlawed, or has filed a declara- 
tion of insolvency ; or, further, if, being 



a trader, an execution for not less than 
£50 has been levied on his goods, or if 
the petitioning creditor has served the 
debtor with "a debtor's summons" for 
not less than £50 without obtaining 
payment. Bankruptcy is to be adver- 
tised in the London Gazette and locally. 
At a general meeting of creditors, held 
soon after the debtor is adjudicated 
bankrupt, the creditors must elect a 
tnistee and other fit persons, not ex- 
ceeding five, as a committee of inspec- 
tion. At this general meeting votes 
of properly qualified creditors may be 
given personally or by proxy. The 
bankrupt must be publicly examined on 
a day fixed by the court. The trustee 
in the bankrupt's estate must declare a 
dividend within six months, or justify 
a longer delay at a public meeting of 
creditors. The bankinxpt will be en- 
titled to his discharge if a dividend of 
10s. in the pound has been paid from 
his estate, or if the creditors pass "a 
special resolution" that his misfortune 
was involuntarily incurred. Where a 
discharge is not granted, the bankrupt 
is to be unmolested for three years, but 
at the expiry of that period, if he has 
not during the interval paid lOs. in the 
pound, his property, on the application 
of the eredfitors, may be sequestrated. 
The settlement of property by a trader 
on his wife or children is void if he 
should become bankrupt within two 
years after the date of said settlement ; 
and it is void within two years after 
date of settlement unless claimants can 
prove that at the time of settlement the 
debtor was able to meet his obligations. 
A debtor may summon a meeting of his 
creditors, and thej^ may declare that his 
affairs are to be hquidated by arrange- 
ment, or the creditors of a debtor may 
resolve, by a majority in number and 
three-fourths in value, that a composi- 
tion shall be accepted. By the Debtors 
Act (32 & 33 Vict., c. 62) imprisonment 
for debt is abolished ; but imprisonment 
is inflicted as a punishment when there 
have been fraudulent practices in con- 
tracting debts. Debtors who have the 
means and refuse to pay their creditors 
are liable to imprisonment, and any ad- 



The Remembrance of a Well-spent Life is Sivcct. 



judged bankrupt who fails in delivering 
up to his trustee all the property in his 
custody may be imprisoned for two 
years with hard labour. Any creditor 
maldng a false claim on a bankrupt's 
estate with intent to defraud, may be 
punished with a year's imprisonment 
with hard labour. Dividends in bank- 
ruptcy remaining unclaimed for five 
years are the property of the Crown, 
■ and will bo disposed of by the Commis- 
sioners of the Treasury. 

A Few Words on Rats.— 
"Where Rats are Useful. — The rat 
is not to be regarded under all circum- 
stances as a nuisance and an enemy. 
His natural home is in sewers and 
drains, in which he is the best of sca- 
vengers. He selects as food putrescent 
animal and vegetable matter, which, if 
aUoM'ed to accumulate, would cause 
pestilence and disease. 

How TO Destroy them when 
Noxious. — The use of arsenic has been 
abandoned in the destruction of vermin, 
as it was attended with serious risks. 
The common rat-trap is occasionally 
serviceable. Phosphoretted dough in- 
serted in the holes has proved alike 
attractive and destructive to the in- 
truders. Charcoal and brimstone fumes 
have been adopted successfully in bams 
and outhouses. A recipe Avhich obtains 
in popular household books is as fol- 
lows : — Take oil of amber and ox gall 
in equal parts ; add to them oatmeal or 
flour suflicient to form a paste, which 
divide into small balls and place in the 
middle of the infested chamber. Siu*- 
round the balls with vessels of water. 
The smell of the oil will attract the 
rats ; they A^'ill devour the balls, and 
becoming intensely thirsty will drink 
the water till they die on the spot. A 
writer in the Builder remarks that 
squills [Scylla maritima), the root of 
which is much used in medicine, is a 
powerful poison for rats. The way of 
preparing it is the following : — " One 
of the bulbs is cut into slices and 
bruised, then done in a pan with fat, 
which is afterwards strained and poured 
into plates, to be placed in cellars and 
other places. To prevent dogs and 



poultry from eating of this poisonous 
compoimd, it may be put into a wooden 
box, about eighteen inches long, and 
having a hole at each end. The rat 
gets in at one end and goes out at the 
other, after partaking of the noxious 
food, Avhich soon kills it." According 
to Boreaux, the dog's-tongue {Cyno- 
fflossuiii officinale), if bruised and placed 
in the rooms of a house infested with 
rats, will cause the animals to quit. A 
toad in the house cellar is said to have 
the same effect. A rat seized in a trap 
and singed, and then let loose, will pro- 
duce alarm among the others, and may 
lead to their departure. Perhaps the 
best means of repressing an invasion of 
rats is to keep a terrier dog on the pre- 
mises, and to use chloride of lime. 
Place a vessel filled with it in each in- 
fested room, and the uninvited occu- 
pants M'ill flee from an odour which is [ 
most obnoxious to them. 

How to Preserve the 
Teeth and Gums. — The teeth 
shoTiId be washed night and morning, a 
moderately smaU and soft brush being 
used ; after the morning ablution pour 
on a secondtooth-brush, slightly damped, 
a little of the following lotion, which 
can be obtained at a chemist's : — 

Carbolic acid, 20 drops. 

Spirit of wine, 2 drachms. 

Distilled water, 6 ounces. 
After using this lotion for a short 
lime the gums become firmer and less 
tender, and impurity of the breath 
(which is most commonly caused by bad 
teeth) will be removed. It is a great 
mistake to use hard tooth-brushes, or to 
brush the teeth until the gums bleed. 

Best Cure for Burns or 
Scalds. — The best application in 
cases of burns or scalds is a mixture of 
one part of carbolic acid to eight of 
olive oil. Lint or linen rags are to be 
saturated in the lotion, and spread 
smoothly over the burned part, -which 
should then be covered with oiled sillc 
or gutta-percha tissue to exclude the air. 
The dressing may be left on from two 
to three days, and should then l)e re- 
applied, exposing the bum as short a 
time as possible to the air. 



He who wants Health 7vants Everything. 



19 



Rheuinatism, Nature 
and Cause of. — Rheumatism is a 
diseased condition of the fibrous and 
muscular tissues, chiefly affecting the 
larger joints ; the heart and diaphragm 
are also liable to be affected by it. It 
is a promoting cause of heart disease. 
The causes of rheumatism are various. 
Vicissitudes of temperature are the 
most common ; occupying a damp bed 
for a single night is sufficient to en- 
gender the disease. Such persons as 
blacksmiths, who are exposed to severe 
changes of temperature, are generally 
victims to the complaint. Miners and 
persons employed in smelting-furnaces 
are often severe sufferers. There is 
likewise an hereditary tendency to the 
malady, which a slight cold will de- 
velop. 

The principal forms of rheumatism 
are these : — when the joints about the 
back and loins are affected the complaint 
is known as lumbago. Pains in the hip 
joints are designated sciatics. 

An attack of rheumatism is imminent 
when a stiffness is felt in the joints, 
combined with a dryness of the skin 
and a burning thirst. The variety of 
the complaint of M-hich these signs are 
the precursors is termed acute. The 
other variety is chronic rheumatism. 
The latter may be described as an 
aggravated condition of the former, 
though some persons not only describe 
them as quite distinct, but introduce a 
variety between them. 

Rheumatism proceeds from a vitiated 
condition of the blood. An hereditary 
taint in the circulating fluid may be 
excited into morbific action by a slight 
cold, but more commonly the blood 
becomes vitiated through mal-assimila- 
tion and a faulty metamorphosic action. 
The precise principle of the poison en- 
gendered has not yet been fully ascer- 
tained. It is generally believed to be 
lactic acid. 

Modes of Treatment. — To elimi- 
nate the morbific element from the 
system, physicians have adopted various 
remedies. Venesection and the use 
of calomel are now altogether aban- 
doned. The use of saline aperients. 



always safe, has occasionally proved 
siiccessful. The excitement of the 
nervous system has been allayed by the 
administration of opium and digitalis. 
Quinine has been administered with 
advantage. One of the best of the old 
remedies is Dover's powder, which, as 
causing perspiration, may be advan- 
tageously used in every case of rheu- 
matism. A writer in the Jounml of 
Horticulture prescribes the following: — 
" Five drops of cajeput oil on a lump 
of sugar, dissolved in a tumbler of hot 
water, taken at bedtime and once be- 
sides in the day, and persevered in for 
some days." 

In his standard work on rheumatism, 
Dr. H. W. Fuller states that in many 
parts of England the sulphur ointment 
of the F/iarmacopaia is a favourite 
remedy among the poor for the cure of 
rheumatism, whether affecting tke joints 
or other parts of the body, and that he 
had ascertained by experiment that, 
applied externally, sulphur often sub- 
dued pain which had persisted in spite 
of all other remedies. To eliminate the 
noxious acid from the circulating fluid, 
an eminent physician has recommended 
that as much bicarbonate of soda as 
would rest on a sixpence should be taken 
immediately after meals, dissolved in a 
wineglassful of cold water. Dr. Fuller 
prescribes an effervescing citrate of 
potash draught, with an excess of 40 
to 60 grains of bicarbonate of soda or 
bicarbonate of potash, at two, three, 
and four hours' interval. An ex- 
ternal mode of cure, practised among 
the humbler classes, is that of passing 
a moderately heated flat iron, such as 
those used by laundresses, over the parts 
affected. 

The Best Mustard Plas- 
ter. — Take a piece of waste linen, 
and if crumpled, iron it smooth ; or 
paper will do. Procure a smaU quan- 
tity of black mustard seed, and bruise 
it to a coarse powder, in a pestle 
and mortar or otherwise. Spread over 
the linen a thin solution of gum, and 
sprinkle the powder equally over it. 
Dry in a warm place. When wanted, 
plasters may be cut of any size or 



Wisdom provides Things Necessary, not Superfluous. 



shape ; and when applied should be 
momentarily dipped in tepid water, and 
tied over the affected part with a band- 
age. These plasters are more simple, 
cleanly, and eff'ective than the ordinary 
mustard poultices. 

This recipe is very similar to Eigol- 
lot's mustard leaves, which are very 
convenient to use, and quick in their 
operation. 

The Law of Vaccination. 
— The Act of Parliament which came 
into force on the 1st of January, 1868, 
enacts that parents or giiardians are 
to procure the vaccination of every 
child within three months after birth, 
unless the child is not in a fit or proper 
state for the operation; that parents 
neglecting to procure vaccination, or 
failing after vaccination to have the 
child inspected, may be fined twenty 
shillings, and that any person practising 
inoculation with variolous matter, or in 
any way wiifiiUy producing small-pox 
in another individual, shaU be liable to 
a month's imprisonment. 

Vaccination is usually performed when 
the child is four to six weeks old. It 
may be done a few hours after birth if 
there are cases of smaU-pox near. 

Exercise — its Import- 
ance and Uses. — The health of 
aU the parts of the body and the sound- 
ness of their structure are inseparably 
associated with the processes of con- 
tinual absorption and renovation ; and 
exercise, by sustaining and promoting 
these, invigorates life and strengthens all 
our organs, fitting them for the various 
offices which nature requires. The 
same remarks are equally applicable 
to the moral and intellectual powers. 
By means of exercise, diseases are fre- 
quently prevented, and even removed ; 
and it has been justly remarked that if 
only some of the advantages res^ilting 
from it could be obtained by any one 
medicine, nothing would be held in 
greater esteem. An immense number 
and A'ariety of the most distressing 
maladies have their origin in a seden- 
tary mode of life. To prevent these, or 
to cure some of them, one of the most 
effectual means is exercise. It strength- 



ens all the functions of the body, exhi- 
larates the spirits, and imparts tone and 
vigour to the whole system. Pedes- 
trian EXERCISE is most conducive to 
health. It promotes the circulation of 
the blood through the minutest veins 
and arteries of the system, sti-engthens 
the muscles, and promotes the healthful 
activity of all the functions. Eques- 
trian EXERCISE is admirably adapted 
for invalids. Medical men have laid it 
do^vn that riding is the best means for 
regaining health, and walking the best 
for retaining it. Gymnastics, such as 
leaping and fencing, and the various 
games which belong to this class of 
exercises — such as bowls, cricket, and 
those known in Scotland as curling and 
goK — are all most valuable for imparting 
strength and buoyancy to the system. 
Friction is of great value. It augments 
the good effects of more active exertion, 
and forms an excellent substitute for it. 
It frequently proves of great value to 
weak and nervous persons, as well as 
to those suffering from gouty and rheu- 
matic ailments. It is an admirable 
promoter of sleep, especially in those 
who are enfeebled by confinement or 
literary labour. 

Advice on Tobacco and 
Snuff. — Tobacco contains a large 
quantity of volatile oil, which is a 
powerful sedative. It is probably for 
this reason that the use of tobacco, 
whether by smoking or otherwise, pro- 
duces indolence, blunts the appetite, 
and not unfrequently results in an obsti- 
nate form of indigestion. The dele- 
terious qualities of the drug may be per- 
ceived from the first attempts to smoke 
being followed by giddiness, sickness, 
and depression ; and there can be little 
doubt that, although these effects may 
not always be perceived when the habit 
is once acquired, yet gradual injury 
must be done to the constitution by the 
continuous effects of the poison, how- 
ever small the quantity which may be 
absorbed at one time. At a recent 
meeting of the Harveian Medical 
Society, Dr. Drysdale made some re- 
marks on the subject, founded on the 
observation of about 200 cases of ex- 



A Good Cause makes a Stout Heart and a Strong Ann. 21 



cessive smoking among the out-patients 
of the Metropolitan Free Hospital. He 
stated that all these cases proved that 
tobacco-smoking was much opposed to 
nutrition, and that it was consequently 
one of the most injurious habits which 
the human race had in recent times 
contracted. From his own experience, 
he would say that there were no per- 
fectly healthy persons who smoked. 
Mr. Cui-\'engen cited the case of a gen- 
tleman to M'hom he Avas obliged to ad- 
minister strong coffee and other stimu- 
lants in order to arouse him from a state 
of neiTOus depression into which he 
had sunk after prolonged tobacco- 
smoking. 

Hints about Clothing. — 
All our garments should be soft and 
pliable, and of such a shape as to be 
comfortable to the wearer. They should 
not be warmer than is requisite to pre- 
serve the body in a proper temperature. 
The clothing worn next the skiii should 
be made of substances easily cleaned. 
Our dress should be adapted to the ago 
and constitution of the individual. 
Young and robust persons require a 
smaller quantity than those who are 
delicate or advanced in years. A va- 
riety is requisite to suit the difference 
of temperature in summer and winter. 
The temperature varies so often and 
so suddeidy during the first five months 
of the year, that no great change 
in the character of our clothing should 
be made till May or June. Light- 
coLOUEED CLOTHES are cooler in sum- 
mer, because they reflect a portion of 
the sun's rays ; and they are warmer 
in winter, because they do not radiate 
the heat of the body so rapidly as dark- 
coloured clothing. Dark-colouked 
CLOTHES are warmest in summer, be- 
cause the darker the cloth, the more per- 
fectly it absorbs the dii'ect heat of the 
sun. They are, however, colder in 
winter than light- coloiured clothing, 
proving the rapidity with which they 
absorb the heat from the body. 

A Few Hints on Fern 
Cases. — The simplest and most 
easily managed fern cases are those 
made of earthenware or terra-cotta, 



either in the shape of an open vase or 
like a piece cut from the root of a tree, 
and covered by a bell-glass. These can 
be obtained of any fern dealer, or at a 
glass shade warehoiise. Fern dealers 
supply them ready planted with suit- 
able ferns ; but as the pleasure of 
planting the case one's self is only second 
to the pleasure of watching their almost 
daily growth, we shall give a few hints 
of the simplest natm-e, referring those 
who M'ish for further information to 
"The Fern Garden" of Mr. Shirley 
Hibbcrd, whose directions are most ex- 
plicit as well as comprehensive. 

Having procured the case and bell- 
glass, which should fit rather loosely, 
and which is best if of common English 
glass, with a knob at the top, next get 
from anj' nursery garden some fern 
mould, which the gardener will prepare 
and mix for the pui-pose. Strew the 
bottom of the case with potsherds 
broken to about the size of walnuts; 
lay over these a thin coat of di-ied moss 
and fill in the mould, piling it up in the 
centre. Take a kettle of boiling water 
and pour the water steadily into the 
middle of the mould first, but taking 
care that all parts of the case are 
thoroughly wetted by the hot water, 
which completely destroys all insects 
and their eggs, as well as fungi, which 
would afterwards prove troublesome. 
The mould must be cold before the ferns 
are planted. If the fern case is intended 
to remain in a room where there seldom 
is a fire during the winter, British ferns 
are the best to fiU it with ; but if kept 
in a warm place some hardy foreign 
species may be added. A window facing 
the north or north-west is best in sum- 
mer ; ferns do not like the full glare of 
sunlight. The great error of most ama- 
teurs who keep ferns is the idea that 
they require a quantity of water ; the 
soil must always be damp, but not wet, 
or the fronds will decay close to the 
root. Water should be very sparingly 
given in winter, and very gently poured 
round the edge of the case ; in summer 
water every day, taking care to sprinkle 
it so gently as not to wash the earth 
from the roots or to press down the 



Take Time while Time is, for Time will cuvay. 



delicate fronds. Air sufficient for ven- 
tilation can safely be given by taking 
off the glass each morning and wiping 
it dry, and then putting it on again, 
care being taken that no draught gets 
to the ferns while uncovered. 

Of British ferns the foUoM'ing do 
well in a fern case: — The beech fern 
{rolypodiumphegopteris),Ofik fern {Poly- 
podium dryopteris), the green spleen- 
wort {Aspleniiim viride), the maiden- 
hair spleenwort {Asplenium adiantum- 
nigrum) , the wall spleenwort {Asplenium 
tfichomanes), the parsley fem {Allosorus 
crispus), the maidenhair {Adiantum ca- 
pillus- Veneris), the Alpine woodsia 
{TFoodsia hyperhored). Most of these 
can be bought very cheaply at a fern 
dealer's, or even of those men who col- 
lect ferns which they sell about the 
streets of London. For a moderate- 
sized case six or eight will be stifficient. 
For those who wish to mix foreign 
fierns with our native species, lists are 
given in " The Fem Garden " ali-eady 
referred to. 

Best Method of Curing 
Chilblains. — The medical press 
recommends the following mixture : — 
*' Aconite liniment, two drachms ; 
carbolic acid, four drops ; coUodium 
flexile, four drops. Mix, and apply with 
a camel-hair pencil every three days." 

To cxire chilblains, M. Cazenove, of 
Paris, has lately recommended the fol- 
lowing prescriptions : — " Two yolks of 
fresh eggs, two spoonfuls of oil of 
alnjonds, one ounce of rose water, and 
half a drachm of tincture of benzoin. 
For chaps of the fingers, M. Cazenove 
paints them every evening with tinc- 
ture of aloes from two to four parts, 
and glycerine thirty parts. In chaps 
of the lips he employs oxide of zinc one 
part, cold cream, cacao butter, and oil 
of almonds, of each fifteen parts." 

Oxide of zinc ointment, or a few 
drops of glycerine, rubbed on the parts 
affected in the morning and at bedtime 
wUl afford relief. In cold weather, 
persons subject to chilblains or chapped 
lips should perform their ablutions in 
tepid water. 

Scalds on Children.— The 



little sufferers should be painted with 
carron oil with a camel-hair pencil, and 
immediately put to bed. As children 
seldom recover from the effects of 
severe scaldings, nurses ought to be 
most careful in preventing them from 
approaching the fireplace. A high 
wire guard should be placed in front of 
the nursery grate. 

Best Cure for the Ear- 
ache. — Drop some warm glycerine 
into the ear by means of a quill, and after- 
wards introduce a piece of wool. Wool 
plucked from a blanket is the most 
suitable ; the fibres ai-e elastic, and do 
not coalesce into a hard pellet as cotton 
is apt to do. 

To Cure Boils.— Every part 
of the body is liable to these small 
tumours ; they are hard, circumscribed, 
painful when touched, and suppurating 
with a core in the centre. Persons of 
full habit and great vigour are chiefly 
liable to them, but they frequently 
occur in those whose constitution is 
impaired. Some cooling aperient should 
be given, and a common poultice ap- 
plied to the boil till it suppurates and 
breaks, when it should be dressed twice 
a day with saturnine ointment. The 
patient's health will be benefited by the 
use of quinine. 

New Mode of Removing 
Rust. — Some time ago Mr. Le Keux 
communicated to the Archaeological 
Institute the following recipe : — 

' ' Plunge the article in a bath of diluted 
hydrochloric (muriatic) acid ; say one 
pint of the acid to one quart of water. 
Leave it there for twenty-four hours ; 
then take it out and rub well with a 
scrubbing-brush. The oxide will como 
off like dirt under the action of soap. 
Should any still remain, as is likely, in 
the corroded parts, return the metal to 
the bath for a few hours more, and 
repeat the scrubbing. The metal will 
then present the appearance of dull 
lead. It must then be well washed in 
plain water several times, and tho- 
roughly dried before a fire. Lastly, a 
little rubbing with oil and fine emery 
powder wiU restore the polish. Should 
oil or grease have mingled with the rust, 



lie toJio rides behind Another does not travel when he chooses. 23 



it will be necessaiy to remove it by a hot 
solution of soda before submitting the 
metal to the acitl. This last attacks 
the rust alone, without injuring the 
steel ; but the ^^■ashing in plain water 
is all-important, as, after the process, 
the metal will absorb oxygen from the 
atmosphere freely if any trace of the 
acid be allowed to remain." 

The Earth Closet. — Instead 
of water, dry earth containing alumina 
is used. The earth acts as an absorbent. 
This new system, which is likely to be 
generally adopted, was originated a few 
years ago by the Rev. Hemy Moule. 

Dustbins. — It is essential to 
health that the dustbin be properly 
attended to. The admixture of vege- 
table and animal matter with the cin- 
der-ash is asourceof feveranddiarrhoea. 
An iron grating should be placed on the 
dustbin, to prevent the introduction of 
substances other than ashes. If this is 
impracticable the dustbin should be 
frequently emptied of its contents and 
thoroughly cleansed. 

Panic in a Theatre or 
Church. — Hundreds of Hves have 
been lost in consequence of the crushing 
which has attended the frantic efforts 
to escape from real or fancied peril 
when a cry of " fire " has been raised in 
crowded buildings. The best method 
of proceeding on such occasions is to sit 
still, and to induce others around you 
to remain calm and retain their seats. 
Even should tire be raging in the pre- 
mises, you M'ill run less risk by remain- 
ing quiet ; and the danger is increased 
tenfold if you become involved in a pent- 
up mass of human beings crushing and 
trampling upon each other. By re- 
taining your scat and remaining calm 
you will almost to a certainty escape 
the danger. By following the crowd 
you are sure to sustain injury, and 
may materially diminish your chance of 
being rescued. 

Rail way Accidents. —"When 
you have reason to apprehend a col- 
lision, or that the train has left the 
rails, throw yourself doM'n in the bottom 
of the carnage, that you may avoid the 
violence of the shock. It is most dan- 



gerous to leap from the carriage, except 
in the direction in which the train is 
pi'ocecding, and then only when you 
are sure of falling upon soft ground. 
Every traveller should provide himself 
with a railway key, by the use of which 
he may speedily extricate himself from 
the carriage, and be enabled to prove 
useful to the injured. It is unadvisable 
to occupy the carriage, especially the 
compartment, next to the tender and 
engine ; a centre compartment of any 
carriage is the most secure. Any claim 
for compensation against a railway 
company should be made at once, since 
the least delay seriously compromises 
the UkeUhood of success. Your pos- 
sessing an insurance ticket will not, in 
the event of an accident, in the least 
affect your claim for damages against 
the railway company. 

Coach Accidents. — If you 
happen to be on a coach when the 
horses defy restraint and run away, let 
the driver keep them as much as possi- 
ble in the middle of the road. If going 
uphill, breast them firmly at it, and the 
increased labour will speedily exhaust 
them ; but if do^^^lhill, there is danger 
of an overturn, and the driver should 
try to run them against a hedge or soft 
fence. If you -wish to get off the coach, 
in the event of the horses running 
away, slip down at the back, with your 
face in the direction in which the coach 
is ffoinr/, and when you reach the ground 
you will probably escape unhurt. 

New Safety Lamp. — It is 
well known that Sir Humphry Davy's 
safety lamp is not always a perfect 
security against those disasters which 
occur in our mining districts. This, 
however, is owing to the ignorance or 
recklessness of the miners ; for it has 
been fully demonstrated that, however 
explosive the air in the mine may be, 
it carmot be set on fire by the wii-e 
gauze, even although it be red-hot, but 
only by contact with the flame itself. A 
safety lamp, it appears, has been in- 
vented by Mr. Samuel Higgs, of Pen- 
zance, the object of which is to prevent 
accidents in mines, by rendering it im- 
possible for the miners to tamper wita 



24 



Common Sense is the Grotvth of all Countries. 



the lamp. The lamp is enclosed in 
a case partly of gauze and partly of 
glass. There is no diminution of light, 
and no danger of explosion. The inner 
lamp is fastened with one kind of 
fastener, and the outer case with another. 
A new wick is substituted for the for- 
mer, and aifords a better Hght. A similar 
discovery has been made by Captain 
GUmore, E.N. ; he has contrived an 
apparatus by which a sort of extin- 
guisher is forced down on the lighted 
wick of the lamp in the act of unscrew- 
ing it. 

Portland Cement. — This 
cement, so named fi-om its resemblance 
to Portland stone, is made from clay 
found in the vale of the Medway, which 
is mixed with chalk, and then burned. 
A writer in the Gardeners^ Monthly 
describes the various uses of Portland 
cement in these words : — " Made into a 
thin solution like whitewash, this ce- 
ment gives woodwork all the appear- 
ance of having been painted and sanded. 
Piles of stone may be set together 
with common mortar, and then the 
whole washed over with this cement, 
making it look like one immense rock 
of grey sandstone. For temporary use 
a flour-barrel may have the hoops 
nailed, and the inside washed with six- 
penceworth of Portland cement, and it 
will do for a year or more to hold water. 
Boards nailed together, and washed with 
it, make good hot-water tanks ; and in 
so many ways is it of use that we have 
come to look on it as one of those pecu- 
liar things in a garden which it is '" al- 
ways good to have about.' " 

Plaster of Paris. — Plaster of 
Paris is composed of anhydrous (with- 
out water) sulphate of Ume ; it is chiefly 
used for taking models and casts, uniting 
slabs of marble and alabaster. It should 
be mixed with water to the consistence 
of thick cream, and then applied; it 
hardens rapidly. Plaster of Paris may 
be considerably strengthened by being 
mixed with thin glue, or a solution of 
size and gum instead of water. When 
mixed with iron filings to the proportion 
of one-fifth the whole weight, plaster 
of Paris may bt used in xmiting iron. 



Roman Cement. — This it 
composed of a porous lava found at 
Puzzuoli, near Naples ; its chief consti- 
tuents are silicates of alumina, lime, 
and soda. Eoman cement hardens 
under water ; hence it is called an hy- 
draulic cement. 

To Clean Gilt Orna- 
ments. — The best way to prevent 
gold and gilt ornaments from tarnish- 
ing, and to make them bright, is to 
keep them inbox-wood sawdust, which 
may be obtained at any ivory turner's. 
To clean them, wash in a lather with 
a soft brush, rinse, and let them drain 
on a cloth. When nearly dry, put them 
into the box-wood sawdust. 

Best "Way to Scour 
Floors. — Take some clean, weU- 
sifted sand, scatter it on the floor, have 
ready one ounce of American potash 
dissolved in a pint of water, sprinkle it 
over the sand, and with a scrubbing- 
brush and good mottled soap rub the 
boards along their length. Changing the 
water frequently, and using it very hot, 
makes the boards white ; the potash, if 
properly applied, wiU remove all stains. 

To Clean "Windows.— 
Remove stains and dust with soap and 
water, then apply with a moistened 
rag powdered incligo, rotten-stone, or 
fuller' s-earth. Dry with a soft cotton 
cloth. 

To Clean Paint.— With a 
light brush and pair of bellows remove 
the dust, and remove soil spots with a 
sponge dipped in soap and water. In 
scouring wainscot begin at the top and 
proceed dowiiM'ard; use soft soap and 
fullers-earth. In the process two 
persons should be employed, one in 
scouring oS' the dust, and the other in 
drying the surface with a Unen cloth. 

To Clean Mirrors.— Wet 
the surface of the glass with gin, to 
remove the stains. Then rub with a 
cloth dipped in powdered blue. Polish 
with a silk handkerchief. Ee careful 
not to touch the frames. 

To Clean Lacquei^ed Ar- 
ticles. — Brush with hot water and 
soap, wipe and dry before the fire ; 
finish with a soft cloth. Avoid the use 



IVisiiom adorns Riches and shadows Poverty, 



25 



of pearlash or soda, which may remove 
the lacquer. 

To Clean Britannia 
Metal. — Moisten the articles to be 
cleaned with sweet oil ; then apply a 
little pounded rotten-stone, and polish 
with chamois leather and fine chalk. 

To Preserve Gilding. — In 
ordering your furniture, desire the gild- 
ing of your dining-room mirrors and 
pictures to be executed in oil ; it is 
more durable than watei--gilding. Such 
frames may be washed ; water-gilt 
frames will be tarnished by washing. 
To protect gilt frames from the flies 
during summer, brush off the dust with 
a feather or soft brush, then cover the 
frames with stripes of paper or gauze. 
An oiled tarlatan, suitable for covering 
picture-frames, may be proeiu-ed at the 
furnitiu-e dealers. 

To Clean Pewter.— Apply 
to the surface of the vessels a fine sand 
mixed with oil of tartar ; then polish. 

To Reniove Stains from 
Paper. — The process must depend 
on what the stains are. If they are 
those of writing ink, a solution of citric, 
tartaric, or oxalic acid will be successful. 
If grease, take a heated iron and press 
it Tipon blotting-paper placed on the 
stains. After this process has been fre- 
quently repeated, take a soft brush and 
apply oil of turpentine to the stains on 
both sides of the paper ; lastly, with a 
clean brush, applj^ to the spots already 
almost gone rectified spirit of wine. 

To Reniove Stains from 
the Hands. — Cut a slice of lemon, 
and rub it on the stains. Or wash the 
hands in water containing a small quan- 
tity of sulphuric acid. 

Best Mode of Renioving 
Grease from Silks, Hats, 
Coats, &c. — Saturate a piece of 
clean flannel with benzine collas, and 
rub gently ; then expose to a good cur- 
rent of air. 

Danger froin Tinned 
Vessels. — A case is mentioned in 
the Chemical Nnvs of January, 1869, in 
which a whole family were seriously 
injured bj' the circumstance that not 
less than 18 per cent, of lead was al- 



loyed with the tinning of some iron 
saucepans used in cooking. It ought 
to be remembered that tin is liable t(. 
be dissolved in some liquids ; and that 
as copper and lead are frequently pre^ 
sent in the solution, which thus acta 
when taken into the stomach as a vio- 
lent poison, a tinned copper vessel in 
which any part of the interior surface 
becomes exposed by the removal of 
the tin, is a source of poison from 
the rapid solution of copper from the 
uncoated surface. 

Sizing for Gold on Glass. 
— Rub up copal varnish either with 
white bole, imiber, or ochre, all of 
which must be perfectly dry, and then 
strain through a cloth. The glass must 
then be cleansed with fine chalk, painted 
over with the varnish, placed in a warm 
room, and protected from dust. When 
it is sufficiently drj', the leaf is to be 
applied and pressed down with cotton. 

Silvering Tubes or 
Spheres of Glass. — Hitherto 
the process of silvering glass has been 
practicable only on flat surfaces ; by 
the following method, however, the in- 
ternal surface of a glass globe, bottle, or 
tube may be readily silvered. Dissolve 
ten grains of pure nitrate of silver in an 
ounce of distilled water, and add to this, 
drop by drop, liquor ammonia;, till all 
precipitate is exactly redissolved. The 
solution must be kept in a dark place 
in a stoppered bottle. A second solu- 
tion must thus be made : — Dissolve ten 
grains of pure Eochelle salts in an 
ounce of distilled water, and filter the 
solution through white blotting-paper. 
In order to silver the globe or bottle, 
&c., fill it with equal quantities of the 
two solutions, and let the sun's rays 
play upon it, so as gently to heat the 
outside. In about half an hour the 
silver will be completely reduced, af- 
fording a reflecting surface applicable 
to a variety of pui-poses, ornamental 
and philosophical. 

Pictures on Porcelain. — 
The production of photographic pic- 
tures on porcelain requires the follow- 
ing process, which will interest our 
photographic readers : — Cleanse the 



26 



Arrogmice is the Obstruction of Wisdom. 



porcelain thoroughly ; heat to froth 
the white of one egg in an ounce 
of water, let it siihside, and pour oif 
carefully without filtering; flow the 
plate carefully with the albumen, and 
place at an angle to dry on blotting- 
paper. When the plate is perfectly dry, 
flow with sensitive collodion, prepared 
in the following manner : — Plain collo- 
dion, two ounces ; chloride of stron- 
tiiim, three grains ; nitrate of silvei-, 
twenty grains ; citric acid, four grains : 
the last three ingredients ought to be 
all dissolved in the quantity of water 
only required for the purpose in view. 
The silver should be added only a few 
di'ops at a time, and the whole well 
shaken after each addition. The sensi- 
tive collodion must be kept in a dark 
place, and the flowing of the plates 
must be performed in the dark. When 
the plates are quite dry they are ready 
for use. The printing is done in frames 
the same as paper printing. Print to a 
reddish brown colour. For toning use 
water, three ounces ; chloride of gold 
Bolution, three or four drops; neutralize 
the gold with chloride of calcium, and 
tone to the colour desired. After toning 
wash the picture well under the tap, 
and fix in hyposulphite of soda bath, 
two ounces to a quart of water. The 
pictures should not be left in the fixing 
solution over five minutes. "\Vhen re- 
moved wash the same as a negative, 
di'ain dry, and varnish. If the pictures 
are to be coloui-ed, the siu"face of the 
glass on which they are done should be 
groxmd, and the albumen only half as 
strong as in the receipt first given. If 
the light is good, the whole process 
need not occupy more than thirty 
minutes. 

To Remove Marking- 
Ink from Linen. — Dip the 
garment in a solution of one ounce of 
cyanide of potassium and four ounces 
of water. After a few hours the stain 
will be obliterated. The mixtui-e is 
highly poisonous, and shoxild be care- 
fully removed. 

To Remove Stains from 
Black Cloth. — Boil a large quan- 
tity of fig leaves in water tiU the liquid 



is reduced to one-half of its original 
bulk. Bottle for use. With a sponge 
apply the liquor to the stained gar- 
ments. 

To Remove Claret or 
Port Wine Stains.^ — -A-Pply a 
little table salt to the spot stained, and 
also moisten it with sherry. After 
washing no trace of the stain will be 
left. The acid contained in claret de- 
composes the salt, and sets free chlorine 
(bleaching gas), which removes the 
vegetable colouring matter of the wine. 
If the stain is from port, sherry should 
be added, as it also contains acid. 

Liquid to Remove 
Grease Spots, &c. — Dissolve 
an ounce of pure pearlash in a pint of 
spring water, and to the solution add a 
lemon cut in small slices. Mix the in- 
gredients well, keep the mixture in a 
warm state for a couple of days, then 
strain it and bottle the clear liquid for 
use. A little of this poured on stains 
of grease, pitch, or oil, v^'ill remove 
them. As soon as they disappear the 
cloth should be washed in clear water. 

To Clean Kid Gloves.— 
Stretch the gloves on a clean piece 
of paper, or a wooden hand, and apply 
benzine collas with a piece of cotton 
or flannel. Apply the benzine in a 
circiilar direction. Dry with blotting- 
paper. By exposiu-e to the air all 
traces of smell wiU disappear. 

Poisonous Dyes. — Some 
time ago it was publicly stated Ihat 
several jjersons had received injury 
from wearing stockings of a yellow 
coloiu-, the substance employed as a 
dye being picric acid. Inquiries have 
demonstrated that articles dyed with 
aniline coloiu's are injurious if worn 
next the skin. In many instances 
arsenic is essential to the production of 
the colouj, and both the arsenical dyes 
and those from aniline are injurious. 

Hints on Punctuality. — 
" Punctuality is the soul of business," 
is an old and true sajang. The un- 
punctual man is never a successful one. 
His friends may tolerate him, society 
may become accustomed to his ways, 
his dependants may forbear to com- 



Time and Tide stay for 7io Man. 



«7 



plain, but all have the same opinion of 
him, and look with a sort of pitying 
contempt on his weakness. Depression 
in trade, and other circumstances which 
a man cannot control, may cause him 
to be unable to meet his pecuniary 
engacreraents, hut it is almost impossi- 
ble tiiat he cannot arrange to keep his 
appointments. Careless indifference to 
the fulfilment of a promise, or to the 
convenience and wishes of others, unfits 
a man for active public employment, 
no matter how learned and accom- 
plished he may be. 

Fi reproofing. — "Wood,brushed 
three or four times with a strong solu- 
tion of silicate of soda, Avill become in- 
combustible. Textile fabiics should be 
dipped in saline solutions ; alum and 
common salt weaken the fabrics, and 
should not be iised. The best applica- 
tions are phosphate and sulphate of 
ammonia and borax. 

"V\''aterproofing. — The best 
mode of waterproofing woollen cloth is 
to dip it in a solution of isinglass or 
gelatine, and then in a solution of galls. 
To watei-proof packing papers dissolve 
one poimd of white soap in a quart of 
water. In another quart of water dis- 
solve one ounce of gun-nitric and six 
ounces of glue. Mix the two solutions, 
heat them, and soak the paper in the 
liquid. Then hang it up to dry. The 
various applications of caoutchouc in 
waterproofing will be treated of sepa- 
rately. 

Cure for Stammering. — 
Keep the teeth together and inspu-e 
deeply; then articulate very delibe- 
rately. The cruel operation of ex- 
cising the tonsils is entirely futile, and 
should never be resorted to. Eespect- 
ing impediments of speech valuable 
observations are to be found in the 
works of Dr. Hunt and Mr. Melville 
Bell. 

Best Mode of Beautify- 
ing the Hands.— Rub together 
in a mortar foxir parts by weight of yolk 
of egg with five parts of glycerine. No 
better ointment for the hands can be 
procured. The compound may be pre- 
served for years. 



A 'Few "Words on the 
Feet. — Tender Feet. — Wear wool- 
len socks or stockings, and change them 
frequently. Bathe both your feet and 
lower limba in a solution of common 
salt, a poimd of salt to a gallon of 
water. "When spring water is used, 
add a tahlespoonful of carbonate of soda 
to every pint of water. Use boots or 
shoes with soft leather uppers, and 
soles not too thin. 

Cold Feet. — The best method of 
averting coldness in the feet and lower 
limbs is to wear two pairs of stockings 
of different fabrics, one of silk or cotton, 
and the other of wool ; the two fabric* 
serving to keep in the natural heat of 
the feet. 

To Cure Corns. — Corns are 
entii-ely owing to continued pressure, 
such as wearing small boots or shoes. 
At first they are the production of the 
outer skin only, but by gradually thick- 
ening they at length come to be con- 
nected with the true skin beneath, 
and even with the subjacent muscles. 
Prevention is better than cure. "Wear 
woollen stockings, and see that there is 
no local and permanent pressure on any 
part of the foot. If a cure be requisite, 
soak the com for half an hour in a 
solution of soda, and pare as close as 
possible ; then apply a plaster of the 
following ingredients, which in Cooper's 
invaluable Dictionary is pronounced 
infallible : — " Take of purified ammonia 
and yellow wax, of each two ounces ; and 
acetate of copper, six drachms. Melt the 
first two ingredients together, and, after 
removing them from the fire, add the 
acetate of copper just before they grow 
cold. Spread this ointment on a piece 
of soft leather or on linen, and apply it 
to the corn, I'cmoving it in a fortnight 
if the com is not gone by that time. 
Grounds's Emollient Com Plaster has 
been recommended as a valuable remedy 
also. 

Ne"w Cement for Maho- 
gany. — Melt four parts of beeswax 
or shellac with one of Indian red, add- 
ing as much yellow ochre as is requi- 
site to give colour. This cement will 
be found most suitable for stopping 



28 



Every Man knows where the Shoe pinches. 



holes and rents in mahogany furni- 
ture. 

To Extract Ink from 
Mahogany. — Dilute half a tea- 
spoonful of oil of vitriol with a large 
spoonful of water, and apply the mix- 
ture with a feather to the stained wood. 
The ink mark will disappear. 

To make Deal appear 
like Oak. — Rub the deal boards 
with globe artichokes cut in half. 
Then polish with a preparation of bees- 
wax, oil, and tui-pentine, melted to- 
gether, and applied cold with a clean, 
dry scrubbing-brush. 

Best Mode of Clean- 
ing Oilcloth. — Fu-st remove the 
dirt with a soft woollen cloth and tepid 
water, then polish with milk, or a 
weak solution of beeswax in spirits of 
turpentine. 

Athole Brose. — This is a be- 
verage peculiar to the Highlands of 
Scotland. Honey is dissolved in 
whisky to the consistence of cream ; the 
drink is then taken with a teaspoon. 
A quantity sufficient to fill a wineglass 
taken at night will be found of benefit 
in colds and catarrhs. In preparing 
Athole Brose oatmeal is occasionally 
added. 

Scotch Brose. — Put a few 
handfuls of oatmeal into a wooden dish ; 
then pour in a Uttle boiling water, and 
mix thoroughly. Add a Uttle salt. This 
dish is frequently usetl as a substitute 
for porridge, when it is inconvenient 
to cook the latter. Fresh milk added 
is a great improvement. 

A Few Words on Fires. 
— 1. How Fires break out. — Many of 
the conflagrations that occur are attri- 
buted to accident ; but if the causes 
could always be known it would be dis- 
covered that nine-tenths of the number 
originate in carelessness and inattention, 
which, considering the fearful conse- 
quences of those calamities, are in the 
highest degree culpable. In workshops, 
such as those of the joiner and cabinet- 
maker, where combustible materials 
are strewed about in every direction, 
most disastrous results have frequently 
arisen from neglect of the most ordi- 



nary precautions. In such places, col- 
lections of wood shavings left near a 
stove may, in the absence of the work- 
men, be set on fire by cinders falling 
on them ; or a half-extingtiished match 
thro^ra upon the floor may cause the 
shavings to smoulder, a sufficient 
draught of air being aU that is reqiiired 
to kindle the fire into activity. House- 
holders cannot be too careful that 
matches be cautiously used, that all 
fires should be safe and all lights extin- 
guished at night, and no combustible 
substances permitted so near the stoves 
or grates as to be in danger. 

2. Chimneys ox Fike. — The most 
ready method of checking or extinguish- 
ing the fire is to stop the draught of 
air ascending from the fireplace. Throw 
some water on the fire, and fix tightly 
before the fireplace a piece of thick old 
carpeting soaked in water. The carpet 
thus thoroughly wet wiU be for the 
time almost impervious to air. If there 
be a damper in the chimney, let it first 
be closed. These methods will go far 
towards either putting out the fire, or 
reducing it to a minimum. A little 
flower of brimstone ought to be thrown 
on the fire in the grate before the wet 
carpet is applied ; the brimstone fumes 
ascending the vent will help to extin- 
guish the combustion. 

3. Escape from Dwellings on Fire. 
— In these cases the unavoidable con- 
fusion and excitement tend to deprive 
people of the necessary presence of 
mind, and render them incapable of 
availing themselves of the means of 
safety. 

We shall best consult the convenience 
of our readers by presenting them on 
this subject with the counsels of those 
who are the most qualified to impart 
them. In a letter published in the 
Times newspaper in January, 1870, 
Mr. Eyre M. Shaw, Captain of the 
Metropolitan Fire Brigade, writes : — 

" In case of fire, give the alarm at 
once, and make every effort to escape 
and to save others by whatever mode of 
egress may be available ; but in doing 
so remember to shut and keep shut aU 
doors, windows, and apertures of every 



Fire and Water are Good Sen ants , but Bad Af asters. 29 



kind through which air can be admitted, 
thus checking the combustion and giving 
all concenicd more time to get out, or, 
failing this, to come and show them- 
selves ut a front window or other pro- 
minent point accessible to our ladders. 
In short, all persons endangered should 
rely on their own resources during the 
first moments of an alarm, and after a 
period which they can calculate for 
themselves, according to the locality in 
which they live, they may expect an 
attendance of firemen with proper ap- 
pliances, and the skill and energy to 
use them to the best advantage, regard- 
less of all personal risks so long as 
there is a liope of saving life or property. 
In one word, the public may rely on us 
to a very great extent, but must not do so 
altogether, as, in many cases, our suc- 
cess or failure depends absolutely on 
what they themselves do, or omit to do, 
previouslj' to our arrival." 

Dr. Andrew Wynter has published 
the following admirable " Directions 
for aiding persons to escape from 
l)remiscs on tire : — 

"1. Be careful to acquaint yourself 
with the best means of exit from the 
house, both at the top and bottom. 

" 2. On the first alarm, reflect before 
you act. If in bed at the time, wrap 
yourself in a blanket or bedside carpet ; 
open no more doors or windows than 
are absolutely necessary, and shut every 
door after j'ou. 

" 3. There is always from eight to 
twelve inches of pure air close to the 
ground ; if you cannot therefore walk 
upright through the smoke, drop on 
your hands and knees and thus pro- 
gress. A wetted silk handkerchief, a 
piece of flannel, or a worsted stocking, 
drawn over the face, permits breath- 
ing, and, to a great extent, excludes the 
smoke. 

" 4. If you can neither make your 
way upwards nor do\vnwards, get into a 
front room ; if there is a family, see that 
they are all collected here, and keep the 
door closed as much as possible, for re- 
member that smoke always follows a 
draught, and fire always rushes after 
gmoke. 



" 5. On no account throw yourself, 
or allow others to throw themselves 
from the window. If no assistance is 
at ha!id, and you are in extremity, tie 
the sheets together, and, having fastened 
one end to some heavy piece of furni- 
ture, let down the women and children, 
one by one, by tying the end of the 
line of sheets round the waist, and 
lowering them through the window 
that is over the door, rather than 
through one that is over the area. You 
can easily let yourself down when the 
helpless are saved. 

" 6. If a woman's clothes should 
catch fire, let her instantly roll herself 
over and over on the ground ; if a man 
be present, let him throw her down and 
do the like, and then wrap her in a rug, 
coat, or the first woollen thing that is at 
hand. 

" 7. Bystanders, the instant they see 
a fire, should run for the fire-escape, or 
to the police station if that is nearer, 
where a 'jumping-sheet' is always to 
be found." 

Wo entreat the attention of our 
readers to these important counsels, as 
they will be most useful in the event 
of tire breaking out. Every family 
should be supplied with one of the patent 
Fire Annihilators — an ingenious con- 
trivance, which, by copiously discharg- 
ing carbonic acid gas, will, if timely ap- 
plied, extinguish combustion over a large 
surface in the course of a few seconds. 

White Gutta-percha. — 
"White gutta-percha is much used by 
dentists in stuffing a decayed or carious 
tooth. The mode of preparing the 
substance is as follows : — Cut four 
ounces of crude gutta-percha into 
shreds, and put it into six pints of 
methylated chloroform. Let it digest 
for a week, agitating it occasionally ; 
then filter through blotting-paper; then 
to the clear liquid add an equal bulk 
of spirits of wine: this precipitates 
the gutta-percha in pure white flakes. 
These are now to be collected by strain- 
ing throiigh muslin, and then well 
rinsed with spirit. The gutta-percha is 
now to bo transferred to a porcelain 
dish, and boiled in ptire water. The 



3° 



A Foolish Man lis:hts his Candle at Both Ends. 



flakes will now unite together, and 
it can be rolled into sticks on a slab, 
when it is ready for use. The chloro- 
form, however, is not to be lost. It is 
to be recovered by mixing water with 
the liquid, which passes away when the 
gutta-percha is precipitated, and the 
spirit is to be separated fi'om the water 
by ordinary distillation. 

Artificial Light. — The im- 
mense advantages derivablefrom chemi- 
cal and physical science are proved 
in nothing more remarkably than in the 
various modes which in these times have 
been adoptedforprocuring artificial light. 
Our ancestors used for all public and pri- 
vate occasions animal oils, and candles 
very indiiferently manufactiu-ed, the 
substitute for which — wax candles — ■ 
were too expensive a liixury for any but 
the wealthy. We have now substances 
in common use which our forefathers 
could no more have thought of than 
they could have imagined the art of 
photography or the use of the telegraph. 
"We have candles of stearine and pa- 
raffine of extraordinary excellence as 
compared with wax. "We have gas 
illuminating our streets and houses; 
we have light derivable from the com- 
bustion of hydrogen and oxygen, from 
electro-magnetic action, from lime, 
from carbon, from magnesium — all of 
them infinitely superior to anything 
known to our ancestors, the light pro- 
cured by such means Ijeing, in most 
cases, too brilliant for the eye to rest 
upon. The magnesium light alone afi'ords 
a striking example of this superiority. 
A piece of magnesium wire having a 
diameter of the one-thousandth of 
an inch is capable of producing a light 
equal to that aff'orded by seventy-four 
candles of stearine of five to the pound ; 
the intensity of the magnesium light, 
indeed, is nearly equal to the l-130th 
of that which is afibrded by the sun on 
a bright day in November. 

An interesting exhibition was re- 
cently made at the Royal Institution 
of a new mode of employing the 
great illuminating powers of mag- 
nesium, for the purpose of lighting 
public buildings. The magnesium, 



reduced to the state of a fine powder, was 
showered on small flames of gas. By 
this means the metal produced a most 
brilliant hght, and although the flame 
was not sufficiently steady it was greatly 
superior in power to the usual gas flames 
of the burners in the lecture-room. Tha 
causes which render the light uncertain 
may probably be overcome. 

Home-made Gas. — A number of pri- 
vate residences in the country remote 
from towns have apparatiia fitted up 
for the production of gas for supply- 
ing the dwelling-house and offices. It 
appears, however, that a process has 
been recently patented by which, with 
the greatest facility, gas can be manu- 
factured in the kitchen of every house 
for household use. The patent referred 
to claims to produce from a refuse vege- 
table substance gas of double the illiuni- 
nating power of that furnished by the 
public companies, and at half the price. 
The kitchen range is to contain the 
apparatus for the manufacture, and the 
residuum left after the process is to be 
saleable at a good price. 

Ne^AT Application of 
Paraffine. — This substance seema 
to be capable of being applied to many 
uses in addition to that of afi'ording 
light. It has recently been discovered 
by Dr. Stenhouse that it renders leather 
waterproof. The leather, being coated 
several times with paraffine and oil, is 
exposed to heat, by which it rapidly 
absorbs the mixture. The leather thus 
heated gives out, when struck, a wooden 
sound like gutta-percha, and lasts much 
longer than the ordinary leather made 
into boots and shoes. Paraffine is of 
excellent use in preserving the polished 
surface of iron and steel ; when warmed 
and rubbed on the surface of the metal, 
and then wiped ofi" with a vioolu^n rag, 
it acts like varnish, and preserves the 
polish, whether it be light or blue. 

Glycerine, — The discovery of 
this remarkable substance aflbrds a new 
instance of the value of chemical science. 
It is derived from a residuum left after 
the making of soap and stearine cantUcs, 
and which for ages was considered of 
no value. The discovery is of immense 



Bread at F/casun; Dri/ik by Measure. 



31 



importance. The medicinal properties of 
glycerine are of the most striking kind, 
but it is not valuable in pharmacy only ; 
its antiseptic properties are marvellous. 
It is tapable of preserving animal sub- 
stances from decay ; leather is preserved 
by it in a soft and pliable condition ; 
wooden vessels saturated \rith it neither 
shrink nor dry up ; it is used for ex- 
tracting the odour of flowers, and is of 
great value in the processes of dyeing, 
brewing, liqueur making, and wine keep- 
ing ; its power in healing sores and 
removing pains, such as earache, is 
wonderful. "With nitric acid it forms 
nitroglj-cerine, a substance whose ex- 
plosive force is many degrees greater 
than that of gunpowder. 

Best Advice on Liquids. 
— Liquids arc intlispensable to digestion, 
and to repair tlie waste we constantly 
suffer from perspiration, breathing, &c. 
We require more drink at one time 
than at another. This variable demand 
depends on the season, the state of the 
weather, the character of our food, the 
amount of exercise we take, and the 
degree of heat or cold we are exposed to. 

Phlegmatic tempeuaments require 
less drink than the choleric and the 
sanguine. Sedentary persons require 
less than the laborious, and in all cases 
less drink is required in winter than in 
summer. 

To DKINK IMMEDIATELY BEFORE A 

MEAL is objectionable, because thereby 
the gastric juice is diluted, and the 
digestion does not proceed in so favour- 
able and perfect a manner as when tliis 
practice is avoided. 

Those whose stomachs are weak 
invariably find that soups do not agree 
with them. The water in the soup 
dilutes the gastric juice, already too 
weak, and renders it tmequal to the 
work of digesting the small amount of 
solid substance contained in the soup. 
The best rule for persons of weak diges- 
tion is to avoid slops of all kinds, and 
prefer solid food. 

Artificial Gems. — Mere imi- 
tations of precious stones have long 
been successfully made, but a Fi-ench 
chemist has succeeded in forming g^ms 



by fusing alumina with fluor-spar at a 
white heat. Rubies and other gems 
have thus been made. So great are 
the powers of chemistry, that it is not 
improbable that the most precious stones 
may be produced, equal in beauty and 
value to those formed in the laboratory 
of nature. 
Fuel of Different Kinds. 
1 . Coal. — Coal is unquestionably the 
best species of fuel. It is of vegetable 
origin. Its formation has depended on 
the change which aU vegetable matter 
undergoes ^\hen exposed to heat and 
moisture under circumstances that ex- 
clude the air, and prevent the escape of 
the more volatile principles. The che- 
mical changes which vegetable sub- 
stances imdergo when placed imder 
great pressure, so as to confine the 
gaseous principles they contain, pro- 
duce bitumen, lignite, or coal, according 
to the various modifications of the 
process. The Newcastle coal-fields are 
believed to be the best in England for 
domestic purposes ; and in Scotland, 
the coal from the Elgin mines at Dun- 
fermline maintains a high reputation. 
Cannel, or Parrot coal, is chiefly used in 
the manufacture of gas and paraffino 
oil. Anthracite coal contains ninety 
jier cent, of carbon, but it bums with 
difficulty except in furnaces. Slate 
coal yields bitimiinous matter very 
largely ; it is therefore highly suitable 
for preparing coke. The spKiit coal of 
the Ijanarkshire coal-fields is not easily 
kindled, but evolves much heat. Welsh 
coal, owing to its chemical character, 
is of the highest value for steam pur- 
poses. The Welsh coal-field extends 
from the Forest of Dean to Milford 
Haven, and the demand, chiefly for 
supplying marine steam-boilers, has 
been such that it has raised the rent- 
roll of the owner, the Marquis of Bute, 
to £300,000 psr annum. For ordinary 
domestic pui-poses, a mixture of coal 
from diiierent coal-fields is the most 
suitable store for the coal-ceUar. A 
supply of coal ought to be stored at the 
end of summer, or early in autumn, 
when the article is cheaper, and has 
not been so long exposed to the aiTv 



32 



Better a Little Fire that warms than a Larire one that burns. 



2. Coke is the most valuable of the 
secondary products resulting from the 
manufacture of gas. The best coke, 
however, is obtained from coal when 
carbonized in large masses in ovens 
constructed for the pui-pose. In a gas 
manufactory, the production of coke 
being of less importance than the forma- 
tion of good gas, it is often of a quality 
inferior to that made in coke-ovens, 
where it is the primary object for which 
the coal is carbonized. Eut gas coke 
is excellent for many purposes in the 
arts and maniifactures, producing as 
clear a fire as that of the first quality ; 
and for domestic use it is imobjection- 
able, and may be burnt both in the 
drawing-room and the kitchen with 
comfort and economy. The distin- 
guishing characters of good coke are 
(1), a clean granular fracture in any 
direction, with a pearly lustre soine- 
M'hat similar to that exhibited by cast 
iron ; (2), density or the close proximity 
of its component particles, which adhere 
together in masses ; (3), when exposed 
to a white heat, it consumes entirely 
away, -without leaving either ashes or 
slag. 

3. "Wood and Pe.vt Fuel. — Log 
fires emit a powerful heat, and blaze 
cheerfully, but are attended with dan- 
ger, owing to the splinters which are 
apt to fly about the room. The 
best time to place wood on the fire is 
in the afternoon, when the grate is tho- 
roughly heated. Fir cones, when pro- 
perly dried, form a cheerful and econo- 
mical fuel. Peat fires are generally 
dull, and emit an unpleasant smell. 
Peat is much used as fuel in the Scot- 
tish Highlands, and in different parts of 
Ireland. 

4. Artificial Fuel. — Messrs. Stick- 
ney and Chase, of Lockfort, New York, 
have patented a composition for fuel. 
This compound consists of coal, three 
parts ; tan bark, two parts ; sawdust, 
two parts ; peat or other vegetable 
matter, one part ; coal tai or pitch, one 
part. The whole mass may be easily 
ignited with paper or shavings. Coal- 
dust has by various processes been 
\?tilized for the purposes of fuel, ]\|ado 



up into bricks with asphalte and other 
substances, it is known as " Patent 
Fuel." The refuse of coal, mixed with 
clay, and fonned into balls, is used as 
fuel by the humbler classes. A pro- 
fessor in Switzerland has lately dis- 
covered a method of improving fossil 
coal by impregnating it with bitumen 
and naphtha. For several years Dr. 
Ilichaidson and other eminent chemists 
have been engaged in making experi- 
ments to adapt dead oil, a refuse of tar 
distillation, to the pui-poses of fuel. 

Best Coal-scuttle. — Thebest 
coal-scuttle for a reception-room is that 
in the pillar form, elegantly japanned, 
and adorned with gilding. Some scuttles 
are constructed so as to resemble a 
ladies' work-table. A small scoop ought 
to accompany the scuttle, by means of 
which any lady or gentleman may add 
fuel to the fire without discomfort or 
loss of digiuty. 

Best Way to Fasten 
Handles of Knives and 
Forks. — Fill the aperture of the 
handle with the powder of common 
resin. Then heat the stock of the knife 
or fork blade, and force it into the 
handle. When cold the handle will bo 
perfectly tight. The common cement 
used by cutlers is made of equal weights 
of resin and brick-dust, or for a superior 
quality, four parts of resin, one of bees- 
wax, and one of brick-dust. 

Best Knife Sharpeners. 
— A blunt carving-knife is not merely a 
source of discomfort to the carver, but 
the guests suffer by delay. The best 
method of keeping sharp table and 
other knives is to purchase the revolv- 
ing knife shai7)cner, a little instrument 
provided with two steel cylinders with 
grooved edges. Any ordinary steel 
blade may be thoroughly sharpened by 
being drawn twice lengthwaj-s be- 
tween the cylinders. The instrument 
is to be procured at a moderate price. 
By moving the cylinders occasionally 
it may be made to last for a lifetime. 
It should always be placed beside the 
carver at table. The steel used by 
butchers is not adapted for family use, 
and it ought not to be produced at table. 



A Cold April the Barn unll fill. 



33 



Spring. 

Lorn chimip of birds in the garden, 

Gay tossing of bouplis in the breeze, 
Bright duzzlo of moniing sunlight 

That comes slanting along through 
tho trees ; 
You lill mc with ycanung impatient ! 

And ns wide my window 1 tiing, 
Out there, in the sun, laughs tho year's 
dearest maid. 

The dew- bespangled Spring ! 

She was coming, I knew, when tho 
frnilost 
Of blossoms the snowdrop showed ; 
1 said, " She is near," when tho crocus 
chimps 
In yellow and purple glowed ; 
•■ She is here," 1 cried, with tho love 
that stirred 
The hearts of the poets of old, 
When I saw flaih along the banks of 
the lane 
A border of primrose gold I 

I walked with her down to the brook- 
let- 
It ran with a full-voiced song — 
Wiilc overhead tho loud torrent tor© 

'J'he dill' as it rushed along. 
I strayed with her on to tho brimming 
lako 
That tho streams of tho spring had 
swelled. 
And pearl was tho hazy distance. 
And sapphire tho waves I beheld. 

I passed with her into tho wood on the 
hill. 
And my heart was strangely stined 
With the tender green of the early year. 

And the MOoing song of the bird. 
Above and around— fresh life, fresh 
hope ! 
I drank them in with tho air, 
Till I gazed agiiin with tho eyes of 
youth. 
When all tho world was fair. 

As I breathed this sweet air of tho 
springtide, 
I thrilled with a fuller life, 



Till my heart song again tho songs 
of yore, 
And old thoughts in my brain were 
rife. 
And tho strength and the daring of long 
ago 
Came back to nerve and brain, — 
'Twas Spring called tho leaf and the 
tloM cr and tho stream 
And 7?ic to new lifo again. 

D. MllUUY SMITJf. 



The Moiith of April. 

" Ifail, April, true Medea of tho year, 
That mukest all tbin|;t young and fresh 

appear ! 
Sweot, I hare penned tbj prai««, and heta 

1 brint; it ; 
In conltdence tho birds theiDselvca will 

siiig it."— rA« TvtUt itouetKt, 1C61. 

April, the fourth month of our year, 
is pre-eminently the month of smiles 
and tears, of showers and sunshine, and 
is worthy of Venus, tlie goddess of 
beautv, to whom tho Komans dedicated 
it. 

Xaturo soems to awake fron her 
long winter sleep, and put forth tho 
fresh buds of spring ; the grass, watered 
by the frequent showers, becomes green 
as an emerald; veijetation advances with 
rapid strides ; bees hum all day among 
the apple blossoms ; tho peach, plum, 
and cherry trees are a blaze of beauty; 
while tho graceful labunium with its 
golden clusters, and the lilac with its 
abundant tloMei-?, till the air with per- 
fume. 

IS'or are the birds wanting in tho 
general rejoicing at tho departure of 
winter. Those of them that had sought 
a milder climate now return to our 
shores. Tho swallow bci^ins to build 
his little mud cabin, and tho cuckoo 
<loes not fail to announce his arrival 
with his imceasing call; while every 
bush is vocal with the monung and 
evening song of the goldiinch, tht 
thrush, and tho linnet. 

April is tho first in order of tho 
four months in tho year that consist of 
thirty days each. 



34 



Make the Vine Poor and it will make you Rich. 



The Cook's Calendar for 
April. 

Fish in Season. — Turbot, salmon, 
trout, sturgeon, soles, smelts, whitings, 
mackerel, mullet, oj^sters, shrimps, 
skate, plaice, prawns, perch, lobsters, 
herring, brill, crabs, dory, eels, halibut, 
carp, cockles, tench. 

Meat in Season. — Beef, mutton, 
veal, pork, house lamb, and grass lamb. 

Poultry and Game in Season. — 
Fowls, chickens, ducklings, green geese, 
pigeons, pullets, turkey poults, leverets 
and ral)bits, wild duck, snipe, teal, 
widgeon. 

Vegetables in Season. — Seakale, 
asparagus, lettuce, endive, spinach, rad- 
ishes, brocoli, onions, small salad, 
cucumbers, parsley, turnip-tops, rhu- 
barb, strawbenies, apricots. Cherries 
can now be had forced in a hothouse. 

The Gardener's Calendar 
for April. 

" &oft April sliowers 
Bring forth May flowers. " 

All seeds intended for early crops 
should now be sown — cabbages, brocoli, 
Brussels sprouts, cauliflowers, in warm 
borders for future transplantings. Peas 
and beans may be somti every fortnight 
until July, for a succession of crops. 
Scarlet runners sown in an open spot 
will flower early. Cucumbers, melons, 
pumpkins, vegetable marrow's, may be 
sown as in March in a cool hotbed. 
Sow lettuce of various kinds, cress, 
spinach, radish, and Savoy seed ; prick 
out celery plants, and attend to the 
raking and forking up of beds, destroy- 
ing of weeds, and to the gravel walks, 
which are now likely to be infested by 
worms ; salt is an excellent preventive 
of worms ; soot is also useful for the 
tame purpose. Many of the best fruit 
trees are now in bloom, and are likely 
to be attacked by insects ; to destroy 
these the trees should be examined every 
two or three days, the caterpillars pulled 
off, and a syringing with tobacco water 
will prevent others from taking their 
place. Vines and peach trees ought to 



be carefully examined, and aU super- 
fluous buds rubbed off. In the flower- 
garden tulips and other bulbs which 
are about to blossom must be sheltered 
from the frost at night and from the sun 
by day. If the season is an early one, 
pot out pinks, calceolarias, cinerarias, 
and fuchsias ; sow mignonette, convol- 
vulus, sweet-pea, and other hardy 
annuals ; finish pruning roses ; replant 
hoUj'hocks, and put out the first and 
strongest lot of dahlia roots ; attend to 
the forking and raking of beds, and to 
the gravel waUvs. 

Hints on Marketing. — The 
purchaser will do well to keep in view 
one or two simi^le rules. Whatever 
kind of provisions may be required, it 
is invariably the wisest course to deal 
with those tradespeople who have a 
large business, and •who are known and 
respectable. It is the interest of such 
persons to supply their customers with 
the best articles, and for this purpose 
they themselves must go to the best 
markets. As a general rule they are 
under no temptation to overcharge their 
customers. Theii' success in business 
and their profits depend on the number 
of their retail transactions, and if the 
number be great, they are all the more 
able to supply the best articles, and to 
be content with the smallest profits on 
each individual sale. As an illustration 
of this it may be stated that, with very 
few exceptions, all commodities are 
dearer, as weU as of inferior quality, in 
shops in the suburbs than in those 
situated in places of the greatest con- 
course : the reason is that small dealers, 
who have comparatively few trans- 
actions, must necessarily make up for 
the defects of their business by obtain- 
ing large profits on individual sales, 
while, at the same time, they have 
little or no encouragement to obtain the 
best goods, and in many cases want of 
sufhcient capital renders this imprac^ 
ticable. It will be usually found, how- 
ever, that there is no economy in purchas- 
ing inferior articles. In butcher's meat, 
for example, the best meat, and the best 
parts of the meat, although at first a little 
dearer, are in reality cheaper in the end. 



Better is a Good Difiner ihaii a F^ie Coat. 



35 



Hints on Choosing Fish. 

— To Choose Fish. — All fish, of -what- 
ever species, may be known to be per- 
fectly fresh by their being rigid and 
' having bright eyes. 

Some fish caxnot be too fresh ; 
as, for example, the mackerel and the 
herring. This rule is universal as 
regards those kinds of fish that inhabit 
chiefly or altogether the surface of the 
water. They not only die instantly on 
being taken out of it, but a rapid change 
takes place, so that in a very few hours, 
although they appear to be fresh, they 
lose their flavour. 

Fish that inhabit the deep 
WATERS, and He near the bottom, are 
not only more tenacious of life, but their 
flesh keeps longer. The skate and the 
cod are examples of this, and many 
persons prefer these fish when kept a 
day or two before being cooked. 

Crabs, Lobsters, &c. — When they 
are light they are poor and watery. 
They should be solid and heavy when 
good. This can be easily ascertained 
by comparison. 

Oysters. — Fresh oysters have the 
shells firmly closed. If they are in the 
slightest degree open they are unfit for 
use. 

Hints on Choosing Meat. 
• — Beef. — In ox beef, when good, the 
grain is loose, the fat yellowish, and 
the flesh red. If the animal has been 
in its prime, the meat ought to be 
sufficiently elastic to rise up quickly 
when pressed dowTi by the fingers. 

Veal ought to be white in colour. 
Cow veal is to be preferred to the veal 
of a bull calf. 

Muttox. — Good mutton is firm and 
close in the grain, the colour is red, and 
the fat white and firm. AVether mutton 
is better than that of the ewe. 

Lamb. — Neither lamb nor veal keeps 
long. In lamb, if fresh killed, the vein 
in the neck is bluish ; if the meat is 
becoming stale the vein is greenish. 

Pork when good has a thin and 
smooth skin; when too long kept the 
flesh becomes flabby and flaccid. 

Bacon, like pork, should iave a 
thin rind; the fat should be firm and 



tinged red by the ciu-ing, and the flesh 
of a clear red colour. 

Hints on Choosing Poul- 
try and Game. — To Choose 
Poultry. — The chief object in choosing 
poultry of any kind is to ascertain the 
age of the fowl. 

Common fowls ought to be plump on 
the breast and fat on the back. When 
j'oung the legs and combs are smooth. 

Turkeys. — In old birds the legs are 
rough and reddish ; in young birds they 
are smooth and black. When fresh 
killed the eyes are clear and full, and 
the feet moist. 

Geese. — When old the bills and feet 
arc red ; when young they are yellow. 
When fresh killed the feet are pHable ; 
when too long kept they are stitf. 

Ducks. — Those with pliable feet and 
plump breasts are the best. 

Pigeons. — They have supple feet 
when young. 

Partridges. — If young bii'ds, the 
bills are dark coloured, and the legs 
yellow. 

Snife and Woodcock. — The feet are 
thick and hard when the birds are old ; 
if soft and tender they are young and 
recently killed. 

Hares and Rabbits. — When old the 
haunches are thick, and the ears dry 
and tough. The ears of a young hare 
tear very easily. 

Fish as an Article of Diet. 
— Considerable dift'erence of opinion 
prevails as to the nourishing properties 
of fish as an article of food. The flesh 
of fish is considered inferior in quality 
to that of birds and quadrupeds, and 
it is doubtful whether it ought to be 
allowed to delicate persons, although 
many physicians of great eminence 
consider fish to be both Hght and nutri- 
tious. The fat of fish quickly becomes 
rancid, and is certainly more insoluble 
and less digestible than that of other 
animals. 

Salt-water fish are in general 
superior in quality, as regards food, 
than those inhabiting the fresh waters. 
Their flesh is more soUd and agreeable. 
The hen-ing, the whiting, the cod, and 
the sole, as well as the turbot and 



36 



Experience is the Mother of Science. 



flounder, are justly regarded as excel- 
lent ; among the finny tribes inhabiting 
the fresh waters the only fish that can 
be compared with these are such as the 
perch and the gudgeon; even the 
salmon is inferior to salt-water fish 
in wholesomeness, although esteemed 
more palatable. 

Animal Food. — It may be 
affirmed with certainty that the flesh of 
full-grown animals is much more digest- 
ible and nutritious than that of their 
young, and, as respects the larger ani- 
mals, this rule is without exception. 
Beef and mutton, for example, are more 
easily digested and more wholesome than 
veal or lamb ; and it is woiihy of remark 
that the flesh of tame animals is more 
wholesome than that of wild animals, 
the flesh of quadrupeds than birds, and 
that of birds than fishes. 

Animal Food as kegaeds Invalids. 
— Although the meat of young animals, 
such as veal or lamb, is less nutritious 
and less wholesome than that of the 
full-gro^vn animals, it is sometimes 
proper to give the preference to the 
former kind of meat in the case of 
persons who are convalescent from 
acute diseases, because it is less likely 
to excite heat or feverishness. And yet 
it is not unfrequently found that, when 
the stomach of a patient is delicate and 
irritable, a little tender beef or mutton 
will produce less general uneasiness 
than either veal or lamb. It may be 
observed as a general rule, both in 
chronic ailments and in health, that a 
solid diet is more digestible than one of 
a fluid nature. 

Ox BEEF is highly nourishing and 
wholesome food, and readily digested 
when fresh by healthy persons. It is 
the most strengthening of all kinds of 
animal food, and it is almost the only 
species of such food that is in season all 
the year. It forms the common diet of 
the inhabitants of this and of many other 
countries. Cow beef is less noiurishing, 
less tender, and less digestible. Bull 
beef is rarely eaten; it is dry, tough, 
and difficult of digestion, and has a 
strong, disagreeable smell. 

Mutton is a highly nutritious and 



wholesome meat. It is the most digest- 
ible of all animal food, and perhaps 
more universally used than any other 
kind. "Wether mutton is the most 
esteemed and the most digestible. Ewe 
mutton, if moi'e than three or four years 
old, is tough and coarse. The flesh of 
the ram has a strong, disagreeable taste, 
and is exceedingly tough and indigest- 
ible, and is never used but by those who 
are unable to procure mutton of better 
quality. 

Veal is sufficiently wholesome for 
those who are strong and healthy. As 
it is not of a heating quality it is fre- 
quently allowed by the medical profes- 
sion to patients convalescent from an 
attack of fever, and to those who have 
any tendency to bleeding from the lungs 
or elsewhere, especially Avhen used with 
some acid. But it is well to bear ia 
mind that many eminent physicians 
refuse to permit their patients to partake 
of it, from its being indigestible and apt 
to irritate the stomach and intestines. 

Lamb is considered by the most com- 
petent authorities as less heating than 
mutton ; but those who suffer from 
indigestion frequently find it unsuitable 
to them. Lamb is more light and 
wholesome when not killed too young. 
"When six months old it is fatter and 
more muscular, and in all respects 
better than the animal killed at two 
months old. As to house lamb, it is 
esteemed because unseasonable, and like 
all animals raised in an unnatural 
manner, its flesh is unwholesome. 

The Stag and Fallow Deeh. — The 
flesh of these animals, well kno's^Ti as 
venison, is very digestible, wholesome, 
and nutritious. The common stag ought 
not to be killed till he is more than foul 
years old, and the flesh is fattest and 
best flavoiu'cd in the month of August. 

The hake and kabbit afford "whole- 
some and nutritious food; the flesh of 
the latter is more digestible, however, 
and less heating than that of the former, 
although less nourishing, and it is re- 
markable that the flesh of the wild 
rabbit is more palatable, as well as more 
digestible, than that of such as are 
domesticated. 



Overdoing is doing Nothing to the Purpose. 



37 



Cookery. — General Remarks. 
— Before presenting to oiir readers any 
paiticnlar directions as to the best 
methods of preparing food, a few brief 
lemarks on the subject generally may 
not be unworthy their attention. It is 
unnecessary to demonstrate the utility 
and importance of the art, since it is the 
means by which our food is rendered 
Hot only palatable, but digestible and 
conducive to health; it is, however, 
desii-able that our readers, before con- 
sidering any sjiecial receipts or pre- 
scriptions for preparing dishes for the 
table, shonld have some definite ideas 
as to the relative advantages of the 
various methods of dressing moat, ■n'hich 
may be comprehended under the follow- 
ing subdivisions: viz., roasting, broil- 
ing, boiling, stewing, frying, and baking. 
It will be found, from what is said 
rnder each of these heads, that all the 
methods emunerated have not equal 
claims to our approbation. 

Roasting. — General Remarks. 
— If the antiquity of an art gives it a 
preference, there can be no doubt that 
the process of roasting ought to occupy 
the highest place in our estimation. It 
was undoubtedly the first method in- 
vented for preparing animal food ; for 
although it is certain that a piece of 
beef can be boiled in the skin of the 
animal, yet the process of boiling infers 
some advaiTce in civilization, and some 
progress in the art of manufacturing 
vessels suited to such a purpose. 
Roasting, then, may be considered the 
most ancient method of cooking meat ; 
it has, however, much better claims to 
our approval than its primitive charac- 
ter. It is an excellent method of ren- 
dering food both wholesome and nou- 
rishing. "Without greatly changing the 
chemical properties of the meat, it ren- 
ders it more tender and highly flavoured, 
and its nutritive juices are not mo much 
dissipated as in some other processes of 
the ciilinary art. The process, however, 
requires very considerable skill and ex- 
perience. To roast meat too slowly 
dries it up and withers it ; if the opera- 
tion be too rapid, the outside of the 
meat will be burnt, while the interior 



may be nearly raw. In both cases the 
meat is partly lost, and possibly the 
temper of the master or mistress of 
the family along with it. As a rule, 
our meat is generally over-roasted, and 
thereby greatly deteriorated. The pro- 
cess is carried far enough when the 
steam from the meat puifs out in jets 
toward the fire, for this steam conies 
from the interior of the joint, and forces 
its way through the brown crust. 

Time required for Roasting. — 
Meat in general requires about the 
same length of time to roast as to boil, 
viz., a quarter of an hour to each pound 
in the piece to be cooked ; but it must 
bo obvious that allowance must be 
made for the strength of the fire and 
the heat or coldness of the weather. 

Fire I^ecessary in Cooking. — The 
kitchen fire ought to bear a certain pro- 
portion to the size of the meat to be 
roasted. A large joint requires of 
course a proportionate fire. The meat 
should in general be placed at a good 
distance from the fire, and brought gra- 
dually nearer to it. Large joints, whe- 
ther beef, mutton, or veal, ought to 
have paper placed over them, to pre- 
vent the burning or scorching of the 
surface ; but when the meat is nearly 
donr- the paper ought to be removed. 

Well done or Underdone. — Beef 
and mutton when roasted ought as a 
general rule to be somewhat under- 
done ; but pork, veal, and lamb ought 
always to be well done ; they are, in 
fact, otherwise unAvholesome as well as 
disagreeable. 

Beep. — Presuming that the general 
dii-ections akeady given have been at- 
tended to, and the beef properly roasted, 
it only remains to be stated that the 
meat when served is to be garnished 
with horseradish scraped fine. 

Loin of Veal. — Follow the general 
directions, papering the back of the 
meat to prevent scorching ; when done 
pour melted butter over it, garnish with 
lemon, cut in slices, and serve it up, 
accompanied with any of the following 
vegetables, viz., brocoli, French beans, 
peas, cauliflowers, and potatoes. 

Fillet of Veal. — In preparing a 



38 



Pay as you go, and keep fro)n Small Scores. 



fillet of veal for roasting, stuff it well 
with the following, viz., a quarter of a 
pound of suet chopped fine, parsley 
and sweet herbs chopped, grated bread 
and lemon peel, pepper, salt, nutmeg, 
and the yolk of an egg, all worked up 
together. It is to be served with the 
same sauce as the loin. 

To EoAST A Saddle of Mutton, 
&c. — Take lean ham, truffles, green 
onions, parsley, thyme, and sweet 
herbs, all chopped small, with some 
spice, pepper, and salt. Strew them 
over the mutton when the skin is taken 
off, put the skin over it neatly, and be- 
fore roasting it tie over it white paper 
well buttered. When the meat is 
nearly done take off the paper, in order 
that the sui-face of the meat may be 
nicely browned. Good plain gravy is 
the best, and serve A^-ith the meat, pota- 
toes, brocoU, French beans, and cauli- 
flowers. 

Shoulder, Loin, and Leg of Mut- 
ton. — These and other pieces of mutton 
require no stuffing, and the general di- 
rections for roasting them will be amply 
sufficient if properly attended to. 

Lamb. — Whatever joint is put down, 
it should be well roasted ; lamb is not 
eatable when imderdone. Mint sauce 
is the best ; the leaves of the mint must 
be chopped very fine and mixed with 
vinegar and sugar. Peas, cauliflowers, 
French beans, ought to be served with 
it. If it is the fore quarter that is 
roasted, cut off the shoulder, and 
sprinkle with salt the ribs where it is 
cut from. 

Leg of Porac. — This meat must be 
well done ; it cannot be eaten if under- 
done. Sprinlde it with a little salt the 
night before cooking it, and hang it up. 
Stuff with sage and onions at the 
knuckle, sprinkle with sage and onions. 
Serve with potatoes and apple sauce, 
and observe the general directions as to 
roasting. 

Chine of Pokk Eoasted. — Make a 
stuffing of parsley, thyme, sage, eggs, 
and crumbs of bread, seasoned A^dth 
pepper, salt, shallot, and nutmeg. Let 
it be stuffed thick and roasted gently. 
When about one-fourth roasted cut the 



skin into long strips. Serve with pota- 
toes and apple sauce. 

The roasting of poultry always 
requires a clear brisk fire ; when they 
become a little frothy and of a light 
brown colour they are done enough. 
Care ought to be taken not to overdo 
them ; it greatly impairs the flavour to 
roast fowls too much. Tame fowls re- 
quire more roasting than wild fowls. 
Large poultry ought to be papered 
when roasted, and for the same reason 
that large joints of meat require to 
be so. 

To Eoast Turkey. — Prepare a 
stuffing of sausage meat, or a bread 
stuffing if sausages are to be served in 
the dish. Let the heat of the fire be 
chiefly applied to the breast, otherwise 
the breast may not be done through. 
Put a slip of paper along the breast- 
bone to prevent its being burnt while 
the other parts are roasting. Baste 
well. Serve with gravy in the dish, 
and bread sauce in a sauce tureen. 

Turkey and Chestnuts. — To roast 
the turkey with chestnuts take a quarter 
of a hundred of the chestnuts, peel them 
(save eight or ten), bruise them in a 
mortar with the liver, a quarter of a 
pound of bam well pounded, and sweet 
herbs and parsley chopped fine ; season 
Avith mace, nutmeg, pepper, and salt ; 
mix aU together, and put them into the 
bird as stuffing, and roast according to 
the general directions. For sauce, take 
the rest of the chestnuts, cut them in 
pieces, put them into a strong gravy 
with a glass of white Avine, thicken 
with butter rolled in flour. 

Roast Goose. — Presuming that the 
bird is carefully plucked, singed, 
washed, and dried, put into it a season- 
ing of onions, sage, pepper, and salt, 
fastening tightly the nock and rump. 
Put it at first at a distance from the 
fire ; paper the breast-bone ; baste Avell, 
and when the breast is rising take the 
paper off. Let good gravj^ be sent in 
the dish. Serve with potatoes, gravy, 
and apple sauce. 

A green goose when roasted ought 
to be served with goosebeiTy sauce. 

Ducks. — Prepare them in the same 



One Ounce of Discretion is zuorth a Pound of Wit. 



39 



waj' as geese, seasoning with sage and 
onions, pepper and salt. A duck can 
be roasted at a good fire in about twenty 
minutes. 

Roast Fowls and Chickens. — Put 
tbem do^vTi to a good fire, baste them 
well with butter. A fowl will require 
nearly an hour to roast, and a chicken 
about a quarter of an hour or twenty 
minutes. For the fowl let a gravy be 
made of the neck and gizzard, and 
when strained put in a spoonful of 
browning. Serve the chicken with 
parsley and butter. 

Roast Hare. — After skinning let 
it be very carefully washed, and soaked 
in water an hour or two ; if old, let it 
lie in vinegar and water, which M'ill 
make it tender, after wliich let it be 
well washed in water. A hare will 
take about an hour and a half to roast. 
To make the stuffing, take three hand- 
fuls of bread crumbs, a handful of beef 
suet chopped very fine, a little lemon 
thyme and parsley, and two eggs ; roll 
it up, and put it into the inside of the 
Iiare, cover the back with fat bacon to 
keep it moist, and baste frequently. 
Serve with gravy, butter, and cuiTant 
jelly. 

Roast Rabbits. — Rabbits may be 
roasted in the manner prescribed for 
hares, and with similar stuffing. But 
if the stuffing be omitted, take the 
livers, with a little bunch of parsley, 
boil them, and chop them very fine to- 
gether ; melt some good butter, put 
half the liver and parsley into it, pour 
it into the dish, and garnish with the 
other half. The rabbit should be done 
of a fine light brown. Half an hour's 
roasting at a good clear fire will be 
sufficient. 

Wild Fowl. — They are iu general 
better liked when somewhat under- 
done ; for as soon as they are well 
heated thi-ough they begin to lose their 
gravj', and if not taken off they will eat 
hard. A duck or widgeon will be done 
in a quarter of an hour. A teal will 
not requii-e more than ten minutes ; in 
both cases the fire ought to be brisk. 

Woodcock, Snipes, and Quails. — 
Kone of these bii-ds ought to be drawn. 



Spit them on a small bird spit ; flour 
them and baste them with butter ; have 
ready a slice of bread toasted brown, 
which lay in a dish, and set it imder 
the birds for the trail to drop on. When 
done enough take them up and lay them 
on the toast ; put some good gravy iu 
the dish ; serve with butter, and gar- 
nish with lemon or orange. 

GuEEN PLOVEiis are to be roasted 
in the same way as M-oodcock, without 
being drawn, and served on toast. 

GiiEY PLOVERS may be either roasted 
or stewed, with gravy, herbs, and spice. 

Boiling. — General Remarks. — 
This is a useful method of preparing 
some kinds of animal food, and if the 
process is properly carried through, the 
meat is rendered more soluble Anthout 
being deprived of its nutritive quali- 
ties. Some medical men, who have 
considered the subject of diet, seem to 
hold that boiling is a method of pre- 
paring meat particularly suited to per- 
sons of delicate digestion. This, how- 
ever, must be an erroneous opinion ; 
for it is certain that boiled meat is less 
easy of digestion and less nutritious 
than that which is either broiled or 
roasted. It is deprived, by the action 
of the hot water, of some of its most 
important constituents, which become 
largely diluted with water, and cannot 
in that condition be suited to a stomach 
whose powers are feeble. Boiled beef 
is certainly inferior to roast beef in 
every point of view, and the same re- 
mark is equally applicable to mutton. 
Boiling is entiiely unsuited for game, 
and not well adapted for young and 
tender meat. 

Observations on Boiling 
Meat, &C. — Attention to the fol- 
lowing directions on this subject will 
render it unnecessary to prescribe the 
mode of boiling requisite lor each parti- 
cular joint of meat. 

All meat should be boiled as 
SLOWLY as possible, and in plenty of 
water, ■which will make it rise and look 
plump. 

The time to be allowed in general 
is a quarter of an hour for every pound 
the meat weighs ; but a leg of pork, or 



4° 



/// Habits gather by Unseen Degrees. 



of lamb, will requia-e about twenty 
minutes above that allowance. 

All fresh meat ougbt to be put 
into the pot when the water boils ; but 
salt meat when the water is warm. If, 
however, the latter has been long in 
salt, it should be put on the fire in water 
quite cold. 

In boiling meat the water should 
be kept at the boiling point. Unless 
this is done the meat will not be pro- 
perly done, although it may have been 
long enough on the fire, in accordance 
with the rule akeady laid down. 

To SKIM THE roT carefully is im- 
portant, for the scum which arises, if 
boiled doM'n again, tends to darken the 
colour of the meat. 

Boiling in a avell-floueed cloth 
tends to make the meat white. 

Vegetables ought never to be 
dressed with the meat, with the excep- 
tion of carrots and parsnips, which may 
be boiled with beef. 

Fowls ought to be boiled by 
themselves, and in a good supply of 
water. 

Boiled Round or Brisket of Beef. 
— Follow the general directions in boil- 
ing either of these pieces. Serve with 
greens and carrots. 

Boiled Veal. — Veal must be well 
boiled, or it will be unwholesome. 
Serve with parsley and butter, or accom- 
pany it with a dish of bacon and 
greens. 

To Boil a Calf's Head. — Let it 
be carefully washed, cleaned, and dried. 
Parboil one half, beat up the yolk of an 
egg, rub it over it, and strew over it a 
seasoning of pepper, salt, thyme, par- 
sley chopped small, shred lemon peel, 
grated bread and nutmeg ; put small 
pieces of butter over it and bake it. 
Boil the other half while in a cloth, and 
put both into the dish. Boil the brains 
in a cloth with a little parsley ; when 
boiled chop them small, warm them in 
a saucepan M'ith a little butter, pepper, 
and salt. Boil and skin the tongue, 
place it in the middle of a small dish, 
with the brains round it, and accom- 
pany it with a dish of bacon or pickled 
pork, with greens and carrots. 



Boiled Leg of Mutton. — In boiUng 
a leg of mutton all that is necessary is 
to attend to the general directions, and 
serve with turnips and caper sauce. 

Boiled Leg of Lamb. — Boilinacloth 
very white. Cut the loin in steaks, 
beat them and fry them bro^mi, after 
which stew them in strong gravy. Put 
the leg in the dish, Avith the steaks 
round it, place some spinach and par- 
sley on each steak. Garnish with lemon, 
and serve with gooseberry sauce or 
with stewed spinach and melted butter. 

Boiled Ham. — If the ham be large 
and old it must be soaked in water for 
sixteen hours before being cooked ; a 
youngham,however,need not be soaked. 
When boiled for the length of time 
indicated by its weight, take it up, pull 
off the skin, rub the ham over with egg, 
strew it with crumbs of bread, baste 
with butter, and brown it lightly at the 
fire. 

Boiled Rabbits. — Put them for ten 
minutes into a saucepan of warm water ; 
boil them for three quarters of an hour, 
or an hour if they are very large ; 
serve with onion sauce or parsley and 
butter. 

Boiling Fish. — The proper sign 
that fish is done by boiling is that the 
flesh separates readily from the bone, and 
has lost all appearance of redness and 
transparency. It is important that this 
should be kept in view, as fish underdone 
is unwholesome. The opposite extreme, 
however, must also be carefully guarded 
against. 

Boiled Haddocks. — Put them into 
cold water, with a little salt in it. 
When the water begins to boil take 
them off the fire and let them simmer 
for ten minutes. Strain the -fl'ater off 
and serve with anchovy sauce. 

Boiled Cod' s Head and Shoulder.^. 
— Tie it up closely and put it into cold 
salt and water sufficient to cover it. 
Boil for twenty minutes. Garnish with 
horseradish and walnut pickle, and 
with the milt, roe, and liver ; serve with 
oyster, shrimp, or anchovy sauce. 

Boiled Soles. — Choose the largest 
for boiling. Clean them -well ; rub 
them over with lemon-juice, and put 



Fire that is Closest kept burm Best of all. 



41 



them on tho fire Avith cold salt and 
water. When the water boils take off 
the scum, and let them simmer from ten 
to fifteen minutes. 

Boiled Turbot. — An hour before it 
is dressed soak it in water with a little 
salt in it. Score the skin across the 
thickest part of the back ; this will 
pre\ent the breaking of the fish on the 
white side. Put a handful of salt into 
tho fish-kettle. "When coming to a boil 
skim it, and set the kettle on the tire so 
as to simmer gently for fifteen or 
twenty minutes. The fish breaks to 
pieces when fast boiled. When dished 
sprinkle over the fish a little of the red 
inside coral spawn of the lobster, 
rubbed through a sieve. Garnish with 
slices of lemon and finely scraped horse- 
radish. Serve with lobster sauce. 

Boiling Fowl. — In boiling 
fowls put no more water to them than 
will barely cover them, for the boiling 
water extracts from them a large quan- 
tity of nutritious matter. It is better to 
boil them in veal stock, which will not 
extract so much nutriment, and wLU 
itself improve in the process. Ac- 
company the boiled fowl with ham, 
bacon, or tongue, and sauce of parsley 
and butter. 

Boiled Turkey. — A large turkey 
stufi'ed with forcemeat will take about 
two hours to boil; one without the 
stuffing an hour and a half, and a hen 
turkey three quarters of an hour. The 
following stuffing will be found excel- 
lent : — Take bread, herbs, salt, pepper, 
nutmeg, lemon peel, a few oysters, or 
an anchovy, a piece of butter, some 
suet, and an egg ; incorporate them well 
together, and introduce the stuffing 
under the skin of the breast, confining 
it from coming out. Accompany the 
turkey with ham or tongue, and with 
oyster, celery, or liver sauce. 

Boiled Goose. — Having singed the 
goose, pour over it a quart of boiling 
milk, let it lie all night in the milk, 
after which take it out and dry it well ; 
stuft' it with sage and onion, cut small, 
sew up the openings, and hang it up for 
a day. Boil for one hour, and serve 
with onion sauce. 



The Kitchen— itsFittings 
and Furniture. — As the kitchen 
is perhaps the most important and 
necessarj' apartment in a house, it will 
not be out of place to say a few words 
about its fittings aad furniture. In a 
former page (4) of Best of Everything tho 
ordinary kitchen or range stove waa 
described, but as many of our readers 
may wish to learn something of other 
kinds of cooking apparatus, we shall 
begin with a short account of the — 

Leamington Kitchener. — The Lea- 
mington kitchener is one of the best 
and most convenient of modem cooking 
stoves. There is an open front fire for 
roasting, which can be arranged for 
heating steam kettles and steam closets, 
and is an efTectual cure for a smoky 
chimney. The ovens are thoroughly 
ventilated with hot air, and can be con- 
verted into roasters at pleasure. Strong- 
pressure boilers can be fitted to the 
kitchener for the purpose of supplying 
hot water in any part of the house for 
baths and dressing-rooms, and the whole 
of the hot plate is available for boiling 
or stewing, without soiling or injuring 
the cooking vessels. By the application 
of the patent regulator the fire can bo 
increased or diminished by turning a 
handle, which raises the bottom of the 
grate, and brings a small fire close to the 
top plate. The Leamington kitchener 
can be procured, according to the size, 
at prices varying from five guineas to 
£58. 

Patent American Kitchener. — 
This is unquestionably one of the most 
useful and economical of recent inven- 
tions for large kitchens ; it is especially 
adapted for hotels and boarding-houses. 
An American kitchener which we lately 
inspected had accommodation on the 
top for twelve large and four small 
boilers, pots, kettles, or saucepans ; four 
separate large ovens, and two fire cham- 
bers, so disconnected in their operation 
that but one fire and only one-half the 
range may be used at a time if desired. 
The flues pass all round each of the 
ovens, imparting to them uniformity 
and regularity of heat. The fire cham- 
bers are lined with fire-bricks, and the 
c 2 



42 We must speak by the Card ; Equivocation will undo us. 



whole top of tlie liot plate is so divided 
into sections as to render it perfectly 
secure against cracking. The consump- 
tion of fuel is very small, and the range 
is constructed in two parts (easily con- 
nected together), so as to be conveniently 
removed or shipped to a distance. An 
American kitchener of this size costs 
about £30. 

Slow Combustion Boiler, por 
HEATING "Water tor Baths, Wash- 
ing, &c. — This useful and ingenious 
contrivance is so constructed as to 
generate a large amount of heat with a 
limited expenditure of fuel. It also 
presents the largest possible absorbing 
surface to the action of the heated pro- 
ducts of combustion on their passage 
from the fire-box to the chimney, and 
causes them to cu'culate between the 
outer sm-face of the boiler and the case. 
The perfect manner in •nhich the heat 
from the buming fuel is taken up by 
the water in the boiler appears from 
the temperature of the smoke-nozzle, 
through which the heated gases escape 
to the chimney. This temperature, in 
boilers doing a duty equal to 800 to 
1,000 feet of 4-inch pipe, is frequently 
so low as to allow the attendant to place 
his hand upon the nozzle without in- 
convenience. The slow combustion 
boiler is supplied from the manufactory 
at prices from £2 10s. to £18 10s. 

Captain Warren's Patent Cook- 
ing Apparatus. — This cooking appa- 
ratus, which claims perfect novelty of 
invention, occupies a space of 2 feet 

2 inches by 1 foot 10 inches, and is 

3 feet 7 inches high, exclusive of the 
six tin cooking-boxes. The slide-doors 
belong to the fire-box ; the upper for 
feeding, the lower for ashes. There 
are two boilers and an oven. The for- 
mer are placed one above the other, so 
that the lower is exposed to the direct 
action of the fire ; and the upper, which 
takes a Uttle longer to rise to the boil- 
ing-point, forms the back to the oven. 
These boilers are so constructed that 
the heat passes through flues in them, 
and they are provided with feed-pipes 
at the back, and whistles to announce a 
deficiency of water. They hold eight 



gallons each. The tin cookers are of 
two kinds, — one into which the steam 
is directly admitted, the other having 
an interior lining, so that the steam 
enters the outer space only. There are 
three of each. The latter kind are so 
arranged that the outer casing exists in 
the top as well as the sides. The steam 
commiinications are all simple and well 
fitted. Thus meat, soup, &c., can be 
cooked in dry air, with a great diminu- 
tion in the loss. The oven is large 
enough to roast a joint of about twenty- 
thiee pounds, or bake sixteen pounds of 
bread. Its metos of ventilation are 
very complete. There are " draw-off" 
taps to both boilers, and the most effi- 
cient means for cleansing the flues. 

Captain Warren claims for this in- 
vention, that any viands can be cooked 
without coming into contact either with 
water, steam, or fire, resulting in no 
loss of the nutritious portions. Besides 
this, that no water is absorbed by the 
meat, which is cooked at a temperature 
most favourable for the pui-pose ; that 
one set of vessels can be used for either 
baking or boUing; and that dressed 
meat can be kept hot for some time 
without being spoilt. 

A small adaptation of Captain War- 
ren's patent can be procured of the 
manufacturer; it is but little larger 
than an ordinary fish-kettle, and will 
fit on the grate of a common stove or 
kitchen range. 

The Best Covering for 
Kitchen Floors. — Oilcloth is by 
no means the best, although it is the 
most common covering for kitchen 
floors ; it is impervious to air, so that if 
water gets underneath it does not dry 
up, but remains, to act in two ways ; 
first it rots the floor, and next it causes 
the paint to come off the oilcloth, which 
is thus rendered valueless. Kamptulicon 
is much more useful and durable ; it is 
made of cork and india-rubber; it is 
elastic to the tread, noiseless, and not 
liable to be affected by damp ; it is 
rather more expensive than oilcloth, but 
it lasts twice as long. Another covering 
for kitchen floors is Parkesine, made 
from the bark of a shrub cultivated 



/// every Ratik, or Great or Small, ^tis Industry supports us all. 43 



largely in India, and whicli was at one 
time supposed to be suitable for paper- 
making. In its raw state it resembles 
vulcanized india-rubber, and is used for 
the covering of submarine cables. It 
can be rolled into sheets like gutta- 
percha, and is found to be admirably 
adapted for making floorcloth, which 
can readily be painted in colours, like 
oilcloth. 

The Linoleum Floorcloth. — 
This is an admirable covering for the 
floors of churches, public offices, house 
passages, and kitchens. Linoleum is 
manufactured from oxidized linseed oil, 
mixed with finely ground cork, and 
rolled on to a strong canvas, which 
being waterproofed, will resist the 
action of all damp. It is made two 
yards wide, and can be fitted and 
joined together to any dimensions. In 
laying the linoleum floorcloth it may 
either be cemented at the edges, nailed, 
or laid do^vn loose, and it may be rolled 
up and taken away at any time as easily 
as a carpet ; but care must be taken not 
to roll it up too lightly, as it is very apt 
to crack if carelessly rolled together. 
The linoleum should when dirty be 
washed with soft soap and water, and 
scrubbed with a hard brush, care being 
taken to wipe it quite dry. 

Every kitchen should have a large 
dresser, Avith two or more drawers, and 
at least two steady, solidly made deal 
tables, with drawers : a large cup- 
board, or two small ones, will also be 
found a great convenience. For roast- 
ing, a semicircular tin screen, fitted with 
a dripping-pan and a roasting-jack, will 
be found the best. A small kind of 

i'ack, called Britten's Patent Tubular 
loasting-jack, has lately come into use ; 
it is very simple in its arrangements, 
being merely a skein of strong silk en- 
closed in a brass tube, and moved by a 
peculiarly shaped weight ; it requires no 
key, and cannot be put out of order by 
being overwound. A slight push is 
sufficient to set it going, and it will not 
stop for more than half an hour. 

The Dutch oven is also very conve- 
vient for roasting a small fowl, game, 
or browning mashed potatoes, and heat- 



ing meat. A well-aiTanged kitchen has 
a sufficient supply of utensils for cooking 
fish (such as a fish-kettle with drainer, 
a frying-pan and slice, for lifting up 
fish), and for meat, large and small 
boiling pots, saucepans and stew-pans ; 
a digester for making soup, a steamer 
for potatoes, large and small frying-pans, 
large and small gridirons. Enamelled 
saucepans and stew-pans are the most 
expensive, but they are decidedly the 
best kind to buy. A large and small 
kettle, a preserving pan, scales and 
weights, plenty of spoons, knives, and 
forks, and, above all, a sufficiency of 
kitchen cloths and towels, brushes and 
brooms, pails and tubs. These are the 
principal necessaries for a kitchen, but 
there are very many other useful and 
convenient articles, that can be gradually 
added as the want of them appears. 

Hints on Furnishing a 
House. — No prudent man mil oc- 
cupy a house, the rent of which exceeds 
a fair proportion of his income ; neither 
will he neglect to study taste as well as 
economy in furnishing it. The best 
waj' to proceed is to obtain from re- 
spectable tradesmen those articles of 
furniture that are absolutely necessary, 
and pay ready money for them. Some 
house agents are also cabinet-makers 
and upholsterers, and will furnish a 
house on the plan of payment by 
quarterly or yearly instalments, re- 
quiiing, however, either some security, 
or a bill of sale over the furniture. 
Thisisabad way ofencumberingayoung 
couple ; the furniture is sure to be of 
inferior quality and of high price. If 
absolute necessaries are first purchased, 
articles of taste and luxury can be added 
by degrees. A good bed and bedstead 
are necessaries. Iron or brass bed- 
steads are now much approved of, and 
are to be had of every price, some ex- 
tremely handsome and ornamental, 
others plain enough to suit the humblest 
household. The old-fashioned feather 
bed has given way to the spring mat- 
tress, ^vith a hair mattress over it ; but 
if the feather bed be preferred, it is 
more healthful to have a hair mattress on 
the top. Witney blankets are the best, 



44 



A Lost Good JS/ame is ne'er retrieved. 



and the finer and softer they are, the 
greater degree of warmth they yield ; 
but these as well as other things must 
be procured according to the means of 
the purchaser. 

Tables. — The best dining-room 
tables are of mahogany or oak; the 
best di-awing-room tables of rosewood 
or walnut. Dining-room tables ought 
to be constructed of solid wood. Deal 
tops may be adopted when a cover is to 
be constantly used, and cheapness is a 
paramount object. The most conve- 
nient dining-tables are the telescope 
kind, which may be drawn out on joints 
60 as to admit leaves or slides. The 
leaves are kept in a case, which, when 
not used, may be laid aside in the 
dining-room or the hall. Dining-tables 
should be selected with special regard 
to the size of the apartment. A round 
table is the best adapted for a small or 
naiTow room, but a large table im- 
proves the appearance of a commodious 
apartment. The best and most orna- 
mental drawing-room table is of an oval 
shape, resting on a carved pedestal. 
Large dining-rooms may contain two 
or more tables ; these may be made 
of different kinds of wood. The break- 
fast parlour table should rest on four 
legs, otherwise it will become rickety. 
Breakfast parlours ought not to be con- 
structed on the sunk or basement floor, 
as damp and the absence of light are 
unfavoiurable to digestion. 

The Sofa and Couch.— 
The sofa, with its high ornamental 
back and two uniform ends, has of late 
years been superseded by the more 
comfortable couch. The best sofa or couch 
is stuffed with hair over spiral springs 
of strong wire. The couch should be 
covered to match the curtains and 
chairs, if for a drawing-room, and 
ought to be of either walnut or rose- 
wood. Mahogany is used for a dining- 
room sofa, which is always covered 
with morocco leather or haircloth. 

Chairs. — Dining-room chairs 
must be of mahogany or oak, but the 
latter are more adapted for the hall. 
Rosewood chairs are most appropriate 
for the cba\\ino-room. Veneered chairs 



ought to be rejected. The stuffing of 
the seats of chairs is important ; the 
best material is curled hair. Chairs 
sold in cheap warerooms are stuffed 
with poh, a composition of tow and 
other worthless materials. Chairs 
covered with American leather-cloth 
look well at first, but become shabby 
in a few months. Utrecht plush has 
been commended, but the best cover- 
ing for chairs is haiixloth or morocco 
leather. 

Easy Chairs. — The American 
rocking-chair is the best adapted for 
invalids and persons of nervous tem- 
perament. The Derby chair has long 
been a favourite, and it can be procured 
with or without anns. Easy chairs 
can be had of almost every shape and 
at every price. They, as well as the 
sofa or couch, should correspond in 
style and covering with the style of the 
room they are intended to be put in. 

The best reading-chair is one 
with a moveable seat, so that the person 
occupying it can readily turn round to 
speak to any one without moving the 
chair from its place. A reading-chair 
is sometimes fm-nished with a desk for 
a book, fixed to one of the arms, and a 
stand for a candle or lamp attached to 
the other. The chair with cane back 
and seat is the best adapted for use in 
warm weather. 

Reading-desk. — The pur- 
pose of the reading-desk is that it may 
be placed on a table, and raised to any 
required height or angle by the frame 
and rack. The most convenient read- 
ing-desk is furnished with two leaf- 
holders of brass, made to turn on the 
edge of the stop-lath for the purpose of 
keeping the book open. 

More about the Cruet- 
stand and Spice-box. — 
The same lady who overheard the de- 
bate between the various condiments 
(see page 8), and who prevented a 
recurrence of their disputes by assign- 
ing to each his proper place in either 
the spice-box or the cruet-stand, has, 
for the especial benefit of " our kitchen 
commissioner," written a little sketch 
of the history of each of the disputants, 



In every Age and Clime, we see, Two of a Trade can never agree. 45 



whicli we now beg to present to the 
notice of our readers. 

Cloves are the imexpanded flowers 
of the tree to Avhich they belong. The 
name is derived from the French word 
signifying a nail, to which the spice 
bears a resemblance. The clove tree is 
a native of the East, but is now cul- 
tivated in the West Indies and other 
parts of the world. The best variety 
are the Amhoyna cloves. This spice is 
largely employed in the culinary art, 
and is more used because of its flavour 
than on account of its medicinal pro- 
perties, though it is an excellent stimu- 
lant. 

Cinnamon is the inner bark of a tree 
which gro^As both in the East and West 
Indies. The best quality of this spice 
is scarcely thicker than paper, and is in 
long pieces of a light yellow colour ; the 
dark coloured cinnamon is inferior. It 
readil)' communicates its fragrant and 
aromatic odour to other substances, and 
is thus much used by cooks and con- 
fectioners. 

Cassia was believed to be the produce 
of a different tree from the cinnamon, 
notwithstanding the similitude of the 
odour it possesses, but it is now proved 
to be merely the bark from the trunk 
and larger branches of the cinnamon 
tree. 

Nutmeg. — The nutmeg is a native of 
the Moluccas. It is largely cultivated in 
Sumatra, and, like some other aromatic 
plants of Oriental origin, it has been 
introduced into the West Indies. The 
nutmeg is the kernel found within the 
stone or nut of the fruit. This nut has 
a shining black shell which is itself 
siuTounded by layers of the substance 
well kno^\'n as mace. There are two 
kinds of nutmeg, — the one is oval- 
shaped, and is the produce of a wild 
plant; the other is nearly round, it is 
the produce of the plant under cultiva- 
tion, and much superior to the former. 
The best nutmegs are hard and firm, 
and have a strong aromatic and agree- 
able odour, and a hot, acrid taste. The 
nutmeg is much employed as a condi- 
ment ; but it is said, on good authority, 
to be possessed of great powers as a 



narcotic if taken in large quantities, on 
which account it ought to be used with 
caution. 

Mace is the reddish membrane which 
suiTounds the shell of the nutmeg. 

Ginger is the tuber of a plant origi- 
nally a native of the mountain of Gingi 
in India, whence its name is derived. 
It is, however, cultivated to a large 
extent in the West Indies. There are 
two kinds, known as white and black 
ginger, which, however, differ only in 
the mode of their preparation, and the 
latter is inferior to the former. This 
spice is stimulating to the digestive 
organs, and is not only agreeable but 
wholesome ; nevertheless it ought to be 
used with moderation — an observation 
equally applicable to the use of any 
sort of spice. 

Black Pepper. — This is the fruit of 
the black pepper vine of the East Indies. 
In a ground state it is understood to bo 
almost universally adulterated. The 
substances employed for this purpose 
are faded leaves powdered, the hulls of 
black mustard ground, and rice reduced 
to a powder. The ordinary pepper of the 
shops does not contain more than an 
eighth or a sixth of genuine pepper, 
and the very best that is sold only one- 
half, the rest being ground rice or the 
husks of mustard. Black pepper is a 
powerful stimulant, carminative, and 
rubefacient. As a condiment it is 
peculiarly useful to those who are of a 
cold iTabit, or who suffer from weak 
digestion. Prepared Black Pepper is 
made by steeping the berries in vinegar 
for three days, and then drying and 
grinding them. 

AVhite Pepper. — This is merely the 
black pepper soaked in water till the 
outside skins are so soft as easily to rub 
off' ; it is greatly inferior to the ordinary 
black pepper, having only about one- 
fourth its strength, and only a mere 
trace of its more valuable constituents. 

Allspice, Pimento, or Jamaica 
Pepper. — This is the berry of a tree 
which grows in South America and in 
the island of Jamaica. It is an agree- 
able aromatic, and has the merit of being 
the mildest and most innocent of the 



46 



Afi Obedient Wife conmiaiids her Husband. 



common spices. It is mucli used for 
domestic piu-poses. 

Cayenne Pepper is prepared from 
the pods of the capsicum, dried and 
powdered, and mixed mth the powder 
of dried biscuits or bread in about the 
proportions of one ounce of capsicum 
powder to fifteen ounces of wheaten 
flour. The Cayenne pepper of the shops 
often contains sawdust, common salt, 
brick-dust, red-lead, and vermilion. 
The use of Cayenne pepper is suffi- 
ciently well known, and, notwithstand- 
ing its adulteration, it is employed as a 
condiment and as a powerful stimu- 
lant. 

Kitchen Spice is made with the fol- 
lowing ingredients well mixed together 
and ground : — Black pepper, 2 lbs. ; 
ginger, 1 lb. ; cinnamon, allspice, and 
nutmegs, each 8 oz. ; cloves, 1 oz. ; 
and dry salt, 6 lbs. It is of excellent 
use in flavouring soups, gravies, &c. 

Salt. — Almost all the salt used in 
England is produced in Cheshire. At 
Northwich, in that county, salt is found 
both in hard masses called rock salt, 
which is mixed with earth and other 
impmities, and in the form of strong 
brine, which is pumped up and evapo- 
rated by heat in large shallow iron pans. 
The excellence of the salt depends on 
the rate of evaporation, the greater the 
heat and quicker the evaporation, the 
finer the crystals which the brine 
deposits. Salt is indispensable in cook- 
ery, and is the most widely used in 
manufactm-es of all condiments. 

The rinds of lemon and orange 
may be reckoned among the aromatic 
condiments. They owe their high flavour 
to the essential oil contained in the 
cuticle. This flavour is communicated 
by putting into the ingredients to be 
flavoured very thin slices of the outer 
skin of the fruit. The oil, however, is 
extracted and sold under the name of 
the essence of lemon or orange. This 
preparation has the advantage of being 
osasily kept for a long period, whereas 
the oil, which is a volatile, escapes from 
the skin as it dries. 

Cement for Stoves.— ^Mix 
with water wood ashes and common 



salt until formed into a paste. Plaster 
this over the rent in the stove, and it 
will be efiectuaUy closed. 

The Bill of Sale.— This is an 
instrument by virtue of which one 
party is enabled in a formal manner to 
convey to another party all the right and 
interest which he may have in the goods 
or chattels mentioned therein; such 
as stock in trade, the goodwill of a 
business, or the like. No stamp duty 
is payable on these documents, but in 
order to prevent frauds being practised 
on creditors by secret bills of sale, it is 
imperative that the bill of sale given be 
registered within twenty-one days after 
execution, otherwise it is void. The 
bill of sale must be attested, and the 
residences of the witnesses appended. 
The granting of bills of sale should 
only be resorted to in cases of extreme 
necessity, as the grantor's credit is most 
seriously endangered. If, however, it 
be imperative, application should bo 
made to any respecta,"^ .yiicitor, and 
he will give advice on the subject. 

Accommodation Bills,— 
The regular bill of exchange must con- 
tain on the face of it that it is given 
for " value received," that is, in con- 
sideration of certain goods or chattels 
having been delivered to the acceptor, 
iiccommodation, or " wind bills" as 
they are frequently called, are resorted 
to for the purpose of raising money 
where no value is given, but one party 
lends merely his name for the use of 
another. For example, A owes B 
nothing, but he accepts B's bill. In 
order to get the money for the bill re- 
course is had to C, a banker or money- 
lender. If A dishonours the bill C 
can enforce payment from B, but if 
this be the case B cannot recover from 
A if he can prove that the bill was 
graated without value received. 

Law of Husband arid 
Wife. — Husband and wife are held 
as one person in the eye of the law. In 
her own name the wife cannot enter 
into contracts ; her property before 
marriage becomes her husband's abso- 
lutely. She may order goods and ne- 
cessaries for household use ; she does 



No Friend is a Friend till he shall prove a Friend. 



47 



so as agent for her husband, and he is 
bound to pay for them, while she is 
personally free. If she orders extrava- 
gant articles of dress, the husband is 
not bound for them, provided he caiises 
them to be promptly returned. The 
husband may select lus o\vn residence, 
and his wife is bound to accompany 
him ; otherwise he is not bound to sup- 
port her even with necessaries. The 
wife cannot directly prosecute her hus- 
band for a maintenance, but she may 
order necessaries in his name, and 
tradesmen on suing him for commodi- 
ties needful to her, will obtain jtidg- 
ment for payment. The wife is entitled 
to a judicial sepTiration if her husband 
assaults or starves her, or keeps a mis- 
tress in the house. 

Should a husband desert his wife, 
he may be treated imder the Vagrant 
Act as a rogue and vagabond, and 
imprisoned in the House of Con'ection. 
A wife's earnings belong to her hus- 
band, even when he has deserted her, 
and her property may be seized by 
himself or his creditors ; but by apply- 
ing to a magistrate she can obtain an 
order of protection. A wife cannot be 
convicted of stealing her husband's 
goods. A husband and wife may be 
witnesses for or against other parties in 
civil causes. A wife cannot sue or be 
sued except when she has separate pro- 
perty settled upon her. Debts con- 
tracted by her before marriage her hus- 
band is bound to discharge. A husband 
may by will dispose of his entire pro- 
perty to strangers. 

AVhen a wife dies before a hus- 
band, he becomes entitled to nearly 
all her personal estate ; her lands and 
houses held in freehold he does not 
acquire absolutely, but he is entitled 
to a life interest in them. The powers 
of the husband may be modified 
by a settlement before maniage. If 
mari'ied persons have been separated 
and have not heard of each other for 
seven years, they may contract mar- 
riage with other parties, without being 
liable to prosecution for bigamy ; but 
the second marriage only remains valid 
if the lost party does not reappear. 



Choice of Friends. — 

' ' I would not enter on my list of frienda 
(Though graced with polished manners and 

fine sense, 
Yet wanting sensibility) the man 
Who needlessly sets foot upon a worm." 
CoKpir. 

Friendships rapidly made are lilce the 
mountain torrent — dangerous while they 
last, and soon over. Beware of the 
man who claims yoTU- fiiendsliip on 
some incidental meeting long past, or 
who is introduced by some one of 
doubtful reputation. In the metro- 
polis money-lenders get acquainted 
with young men of monetary prospects 
through the instriunentality of certain 
frequenters of disreputable clubs, who 
contrive to ingratiate themselves with 
those whom they are found to victimize. 
InLondonitisimpoliticto associate with 
neighbours with whose antecedents j'ou 
are unacquainted. Those m'c have 
known in early life generally prove 
our best friends. He is a dangerous 
friend who in public exposes our foibles, 
or allows the tongue of the detractor 
to fall upon us without remonstrance. 
When one above you in rank suddenly 
offers you his friendship, be on your 
guard, and treat his advances with cau- 
tion. With persons socially beneath you, 
you can have no comfort in friendship ; 
they will certainly ascribe your con- 
descension to weakness. Be on friendly 
terms only with yoiir equals. Choosr> 
no others as companions in your sports, 
associates at your club, and sharers at 
your board. When those yoxi know 
have passed a probation as your ac- 
quaintances, enlist them as friends, but 
not sooner. The man who is deserving 
of your esteem visits you when sick; 
when adversity oppresses you is more 
companionable than before ; and when 
calumny would crush you, defends 
you. 

Choice of Servants.— This 
is no light concern, for our domestics 
make or unmake our social happiness. 
In receiving candidates for your service 
observe the personal appearance of the 
applicants. If their dress is tsTrdry, 
their hands soiled, and their toilet indif- 



48 She spins a Good Web who brings up her Son Well. 



ferently performed, they will not suit 
you. Those servants who profess to do 
everything will seldom do much. A 
modest and retiring demeanour is a 
hopeful sign. Applicants who frankly 
answer questions without any apparent 
disguise are likely to do well. Servants 
who have long held theu- former situa- 
tion may safely be engaged. 

Green Pigments. — It is well 
known that the most briUiant greens in 
common use for dyeing ladies' dresses 
and ornaments, colouring wall papers, 
&c., are produced by chemical combina- 
tions into which arsenic largely enters. 
The danger of such substances has been 
freqiiently demonstrated. Children have 
been fatally injured by putting to their 
mouths toys painted with this poisonous 
coloiu'. Wall papers coloured with 
arsenical pigments are by no means 
perfectly safe, injuriously affecting, as 
they are presumed to do, the quality 
of the air breathed in the apartment ; 
and a lady may be said to carry about 
with her in her green dress arsenic 
enough to poison a dozen people. Che- 
mistry, however, is likely to supply us 
Avith the means of superseding sub- 
stances so deleterious as the arsenical 
pigments are known to be. The salts 
of chromium, treated in a peculiar way 
with certain metallic oxides, are capable, 
it is said, of producing a green colour of 
extraordinary beauty and in a state of 
very minute subdivision — a very im- 
portant particular in the condition of all 
pigments. 

Italian Cream. — To a pint of 
rich milk add as much fine white sugar 
as will sweeten it, the rind of a large 
lemon pared thin, a small piece of cin- 
namon, and three quarters of an ounce 
of isinglass ; put aU these ingredients 
into a lined saucepan and boil till the 
isinglass is perfectly dissolved ; beat the 
yolks of six eggs very well in a large 
basin, and strain the milk while boiling 
hot to the eggs, stirring them rapidly 
all the time ; continue to stir till the 
mixture is nearly cold ; before putting 
it into the shape add a dessert-spoonful 
of strained lemon-juice ; it will turn 
out in a few houis. 



Needlework. — As the Best 
of Everything, though not unsuited 
for the gentlemen, wiU most probably 
be the especial favourite of the ladies 
of the family, it would be incomplete 
without a few words on what is, per- 
haps, the most ancient of all feminine 
employments — Needlework. 

No art is so Mddely diflFused, or so 
variously applied, as needlework. From 
the South Sea Islander, who sews to- 
gether the skins of wild animals with 
needles of fish-bone, to the refined lady, 
whose delicate embroidery is a marvel 
of skill and taste, there is scarcely a 
woman in the world who cannot more 
or less make use of a needle. In 
feudal times needlework was con- 
sidered the occupation of the highest 
classes. The chatelaine of the castle 
sat in the inner hall, or in the ladies' 
M'ithdrawing-room, surrounded by her 
maidens, many of whom were of rank 
little inferior to her own, but whose 
parents sent them to be instructed in 
the culinary and medicinal arts, and in 
needlework, under the lady of their 
chief, as their brothers were sent to 
learn the use of arms under her lord ; 
each maiden had her appointed task of 
spinning, or weaving, or embroidery, 
and the lady kept strict watch that the 
tasks were completed in a suitable 
manner. 

Many English queens were noted for 
their proficiency in this art. Matilda, 
queen of WiUiam the Conqueror, as- 
sisted by her maidens, worked the 
famous Bayeux tapestry, which is still 
to be seen in the Town HaU of that 
city. The work executed by many of 
our queens is still preserved, as M'ell as 
some done by the unfortunate Mary of 
Scotland and by Marie Antoinette of 
France. In the turbulent times of the 
Middle Ages the knowledge of embroi- 
dery and lacemaking was preserved in 
the religious houses, where the nuns 
employed themselves in making the gold 
and silver embroidery of the priests' 
vestments, and the rich lace of the 
altar-cloths, which formed so valuable 
a part of the spoils when these houses 
were destroyed in England and France. 



Do as you ought, come what may. 



49 



The Oriental nations are particularly 
skilled in various kinds of embroidery, 
and have been so from a very remote 
period. We read of the hangings of 
the door of the tabernacle being made 
of" blue, and purple, and scarlet, and fine 
twined linen of needlework." The 
Chinese and Japanese are famous for 
their embroidery in gold and silks on 
various matci-ials ; satin, crape, and 
iindyed silk are the principal ; the full 
dress of the Emperors and their courts 
are masses of gold embroidery. The East 
Indians execute very beautiful em- 
broidery in the style called satin-stitch, 
with cotton on muslin of cobweb te.xture, 
finer and softer than any machinery can 
produce in thi,s countrJ^ They also 
embroider in gold and silver the beau- 
tiful Delhi shawls and Decca muslins. 
The Persians, Circassians, and Turks 
all excel in embroidery ; even the squaw 
of the North American Indian orna- 
ments \\dth beads and stained porcupine 
quills, belts, pouches, and moccasins of 
soft deerskin, and she works in the 
same manner pretty boxes and baskets 
of birch bark. 

Needlework in the present day may 
be divided into plain and fancy needle- 
work. Plain work, which used to occupy 
so much of the time and attention of the 
females of every family, and the labour 
of which was so very ill-paid when done 
by a seamstress as to call forth Hood's 
pathetic " Song of the Shirt," is now 
from a toil converted into a pleasure by 
the invention of the Sewing Machine, 
which, with very little exertion, will 
complete a garment in one-fourth of 
the time, and with thrice the neat- 
ness that the human fingers could 
accomplish the task. 

In a future page we propose to g'lve 
a short account of the sewing machine, 
and to follow it up with simple direc- 
tions for the several kinds of fancy 
w ork — tatting, netting, crochet, &c. 

New Style of Charade. — 
As charades are a most amusing and 
innocent pastime, and a great favourite 
among the juvenile branches of a 
family, Ave pi'csent our young readers 
with the four following examples, as 



being at once novel and very easily per- 
formed. 

No. 1. Get a common rocking-horse, 
which you can buy at any toy-shop for 
Is., and put it in front of the stage, 
facing the audience. "When the curtain 
rises, invite the company to find out 
which of the islands in the Greek Archi- 
pelago the horse represents. The answer 
is Delos — dcdl 'oss — deal horse. 

No. 2. Reverse the position of the 
horse, and when the curtain again rises, 
ask the company to find out any other 
island in the Greek Archipelago the 
horse represents. The answer is Samos 
— ftame 'oss — same horse. 

No. 3. When the curtain rises, a 
young lady is discovered standing 
alone. Presently an eldci-ly gentleman 
enters, to whom she says, " Good morn- 
ing, doctor," and they retire. Ask the 
audience to say what single word re- 
presents the scene. The word is 
METArHYSiciAX — 7nct a physician. 

No. 4. Once more the curtain rises, 
and the old gentleman and young lady 
enter, and looking at each other for 
an instant, they bow and retire. The 
company are again to be invited to 
find out a simple word representing 
this scene. The word is Metaphor — 
met afore. 

By a little exercise of the inventive 
powers this description of charade may 
be multiplied to any extent, and it pos- 
sesses this advantage over the ordinary 
acting charade, that it neither requires 
a company of performers, scenery, nor 
rehearsal. 

Cement for Rooms. — M. 
Sarel, of Paris, has made an invention 
which is pronounced better than plaster 
of Paris for coating the walls of rooms. 
It is used thus : — A coat of oxide of 
zinc, mixed with size, made up Uke a 
wash, is first laid on the wall, ceiling, 
or wainscot, and over that a coat of 
chloride of zinc appUed, prepared in the 
same way as the first wash. The oxide 
and chloride effect an immedia'o com- 
bination, and form a kind of cement, 
smooth and polished as glass, and pos- 
sessing the advantages of oil paint with- 
out its disadvantages of smeU. 



5° 



Those that Think must s;overji those that Toil. 



Hints on Sea-bathing.— 

It is a question of very considerable 
importance at what time of day bathing 
in the sea can be had recourse to with 
the most favourable results. Undoubt- 
edly it ought to be done at the period 
when the sj^stem is least liable to be 
depressed — early in the morning, and 
before breakfast. Those who are in 
robust health may generally bathe in 
the open sea early in the morning, but 
even they, especially if unaccustomed 
to bathing, are liable to be depressed 
by a cold bath taken at that time. As 
a general rule, however, all invalids and 
delicate persons should avoid bathing 
before breakfast. Due time also should 
be allowed for the digestion of a meal, 
as any strong impression on the mind 
or body is liable to arrest or destroy 
digestion. Two hours should be allowed 
to elapse after breakfast, and thi-ee after 
dinnei-, before bathing. It is better to 
bathe in the sea after breakfast than 
later in the day. As to children, they 
should never bathe before ten or eleven 
o'clock. The patient should plunge at 
once into the water, and not stand 
shivering till the body is chilled. lie 
should dip do^^^^ and allow each wave 
to pass over him. 

As to the period of the year most 
suitable for sea - bathing. May and 
September are good months if the 
patient is not debilitated, and a shore 
should be preferred where the billows 
are rough. On the other hand, if the 
patient be weak or depressed the sum- 
mer months are preferable, and a calm 
sea. The hair freqiiently falls off at the 
commencement of bathing, and causes 
some alarm to the patient ; this alarm, 
however, maybe set at rest by the assur- 
ance that the hair will grow more luxu- 
riantly than before. If the patient be 
weak he must not indulge in much phy- 
sical or mental exertion after his bath, 
as such exercise is apt to produce over- 
fatigue. Horse exercise is good, as this 
does not call for much exertion, but if 
the patient is weak, carriage exercise is 
to be preferred. The foregoing hints, 
being derived from the authority of the 
Medical Times, merit special notice. 



To Restore the appa- 
rently Drcwned. — The leading 
principles of the following directions 
for restoring the apparently dead from 
dro'wning, are the results of extensive 
inquiries made by the Eoyal National 
Lifeboat Institution throughout the 
United Kingdom : — 

1. Send at once for medical as- 
sistance, blankets, &c. ; but meanwhile 
treat the patient instantly, placing the 
face downwards, exposing the face, 
neck, and breast to the air, and re- 
moving all tight clothmg. The efforts 
to restore breathing must be persevered 
in for hours, or until a medical man has 
pronounced life to be extinct. Efforts 
to promote warmth and circulation must 
not be made until after the first return 
of natural breathing. 

2. To Eestohe Breathing. — While 
the patient is lying with the face down- 
wards, place one of the aims under the 
forehead, as in this position fluids will 
more readily escape by the mouth, and 
the tongxie itself will fall forward, leav- 
ing the entrance to the windpipe free. 
Assist this operation by wiping and 
cleansing the mouth. If there be only 
slight breathing or no breathing, turn 
the patient on the side, and excite the 
nostrils with snuff, hartshorn, or smell- 
ing salts, or tickle the thi-oat with a 
feather, &c. Rub the chest and face 
well, and dash warm and cold water 
alternately on them. If there is still no 
success, try to imitate breathing by re- 
placing the patient with face downwards, 
raising and supporting the chest on a 
folded coat or other article. Then turn 
the body very gently on one side and a 
little beyond, and briskly back again, 
repeating these measiires cautiously and 
perseveringly about fifteen times a 
minute, occasionally varying the side. 
By placing the patient on his chest, the 
weight of the bodi/ forces the air out. 
When turned on one side the pressure is 
removed, and air enters the chest. When 
the body is replaced on the face, use 
uniform pressure between the shoulder- 
blades or bones on each side, and let 
one person attend solely to the move- 
ment of the head and of the arm placed 



Time wasted is Existence; used is Life. 



51 



under it. Dry the hands and feet, and 
as soon as dry clothing or blankets 
can bo prociued, strip the body and re- 
dotho it, taking care not to interfere 
with the efibrts to restore breathing. 

3. Should these efforts not prove suc- 
cessful in five minutes, grasp the arras 
above the elbow, and draw them gently 
upwards above the head, keeping them 
sti'etched upwards for two seconds. By 
this means air is drawn into the lunffs. 
Then turn down the aims, and press 
them gently for two seconds against the 
sides of the chest. Bij this means air is 
pressed out of the lunr/s. Repeat these 
motions perseveringly, about fifteen 
times in a minute, until a spontaneous 
effort to respire is perceived. 

4. After the natural breathing is 
restored, promote warmth and circula- 
tion by rubbing the limbs upwards by 
means of flannels, &c. By this process 
the blood is propelled toivards the heart. 
Apply hot flannels, or bottles of hot 
water, to the pit of the stomach, the 
armpits, thighs, and soles of the feet. 
If the power of swallowing be re- 
stored, small quantities of wine, warm 
brandy and water, or coffee, should be 
administered. Keep the patient in bed, 
and let sleep be encouraged. This 
treatment should be persevered in for 
hours, as it is a mistake to fancy that 
persons are irrecoverable because life 
does not soon make its appearance. Do 
not allow any crowding round the body, 
and \inder no circiunstances hold it up 
by the feet, or put it in a warm bath, 
imless under medical directions. 

5. The appearances which generally 
accompanj' death by drowning are sus- 
pension of the motion of the heart, the 
eyelids half closed and the pupils di- 
lated, the jaws clenched, the fingers 
half contracted, the tongxie approaches 
to the under edges of the lips, and these 
as well as the nostrils are covered with 
a frothy mucus, and coldness and pallor 
increase. 

The Cold Bath. — Temperature 35 
to 65 degrees. The application of cold 
water to the surface of the body is at- 
tended witli an immediate tonic effect. 
This is evident from the glow which 



takes place and the sense of renewed 
strength indicating an increased action 
in all the vessels of the system. The 
application of the cold water possesses 
the power of contracting the solid parts 
of the body, and this contraction is fol- 
lowed by a reaction in which the nerves, 
bloodvessels, and all the organs of the 
system are excited to a more healthy 
and energetic performance of their 
functions. The best method of taking 
a cold bath is in the sea or in a river, 
and it is well not to protract the process, 
since the benefit derived depends on the 
first impression the cold water makes on 
the sldn and nerves. 

The Shower Bath. — The shower 
bath !s most useful when there is any 
determination of the fluids to the head. 
Several other reasons may hero be 
stated for the superiority of the shower 
bath. The siuldcn contact of the water 
which in the ordinary cold bath is but mo- 
mentary, may in the shower bath be 
prolonged, repeated, and modified at 
pleasure. The first shock is received 
on the head, and the blood is therefore 
impelled dowuAvards ; the shower bath 
descends in single streams and drops, 
and for this reason is more stimulating 
and pleasant than immersion in cold 
water. It is indeed an indefinite repe- 
tition of the one single effect produced 
by a plunge into cold water, and it is 
easilj' procured and readily adapted to 
the circumstances of the patient. 

The TsriD Bath. — The water for 
this bath ought to be from 85 to 95 de- 
grees of the thennometor. The tepid 
bath has much efficacy in reducing the 
general excitement, lessening the pul- 
sation in fevers, and is of great service 
in pregnancy and infancy. It is also 
very important in complaints of the 
stomach and Hver, in the debility pro- 
duced by long residence in hot climates, 
in the languor and weakness accom- 
panying delicate habits, and in gout, 
rheumatic affections, and cutaneous 
diseases. It is admirably adapted for 
persons in advanced life. The best 
period for the bath is the morning, be- 
tween ten and twelve o'clock. 

The Waum Bath. — For this bath the 



52 



Virtue alone is Happiness below. 



water should be from 93 to 98 degrees 
of heat. It is of gi-eat utility in a 
variety of ailments, such as inflamma- 
tory and rheumatic affections, diseases of 
the skin, intestinal obstructions, ner- 
vous irritation, and debility, whether 
constitutional or arising from previous 
illness, intemperance, late hours and 
hard study, or irregularity in diet or 
exercise. Women, who are delicate, 
weak, and nei-vous, may, with much con- 
fidence, expect relief from the use of 
the warm bath. If the warm bath is 
not intended to produce perspiration, it 
can properly be used at any time from 
an hour after breakfast till dinner, but 
if increased perspiration be the object 
the evening is the best tinfe for 
this bath, and the patient should be 
conveyed from the bath to a warm 
bed. 

The Hot Bath. — Temperature 98 
to 104 degrees. Bathing in tepid and 
■warm water has a sedative effect. It 
excites the sensation of heat, lowers the 
pulse, relaxes the skin, diminishes ex- 
citement, and proves eminently re- 
freshing. On the contrary, hot baths 
are stimulating ; they quicken the 
action of the heart, redden the skin, 
make the respiration more frequent, and 
produce copious perspiration. 

The Vapouk Bath.— 100 to 115 de- 
grees. This species of bath is recom- 
mended for the same classes of ailments 
for which the wami bath is applicable, 
and it has not unfrequently succeeded 
in producing the desired effects when 
warm bathing has failed to do so. 

The Turkish Bath. — The 
merits of the Turkish bath as a reme- 
dial agent have been a subject of dis- 
cussion for some years, and the number 
of its advocates who believe it to be a 
perfect panacea for all human ills is 
very considerable. Public Turkish 
baths have been established in most of 
our principal cities, replete with every 
convenience for carrying out their pecu- 
liar system in a luxurioiis manner ; but 
as it is often inconvenient and disagree- 
able for an invalid, particularly a lady, 
to attend these piiblic baths, a portable 
Turkish bath has lately been invented. 



which can be carried about in a port- 
manteau, being no more than five inches 
in height, and it can give a vapour bath 
of half an hour's duration. It consists 
of a circular tin chamber fitted into an 
upright stand, under which is a small 
spii-it lamp. In the chamber or boiler 
lid are three small tubes ; the boiler 
being filled with water and the lamp 
lighted, as soon as the steam gets up it 
rushes through these tubes. The pa- 
tient is seated on a cane chair, with the 
feet in a pan of warm water, and having 
a kind of cloak (Avhich can be purchased 
with the boiler) tightly fastened round 
him ; in a very short time both the pa- 
tient and chair are enveloped in a cloud 
of steam. Ten minvites is the time re- 
commended for the duration of the first 
few baths ; it may be afterwards in- 
creased, but not beyond half an hour. 
On getting out of the cloak, plunge into 
a cold bath for a few minutes, then rub 
the skin till it is quite diy and glowing 
with a coarse towel and a pair of goat- 
hair gloves. This bath is very inexpen- 
sive ; the whole apparatus, with cloak 
complete, can be procured for a guinea, 
and the boiler and lamp can be had 
separately if desired. 

Cement for Cisterns. — 
Take equal parts of red and white lead, 
and wash them into a paste with boiled 
linseed oU. It hardens slowly, but 
afterwards acquires a flinty hardness. 
When apphed it should be made thin, 
and the metal thoroughly smeared with 
it. 

To Remove Fruit Stains 
from Linen. — With yellow soap 
rub the stained spot on both sides, then 
lay on a thick mixtui'e of starch and 
cold water ; rub this mixture of starch 
well in, and expose the linen to the sun 
and air till the stain disappears. If not 
removed in three or four days, let the 
process be repeated. 

To Remove Mildew. — Mix 
soft soap with powdered starch, half as 
much salt, and the juice of a lemon ; 
lay the mixture on both sides of the 
stain with a painter's brush ; let it Ho 
on the grass day and night till the mil- 
dew mark disappears. 



They always Talk who never Think. 



New Mode of treating 
"Whooping-cough. —The attack 
generally begins as a common cold, with 
slight feverish symptoms. In eight or 
ten days the fever partially subsides, 
and the child gets attacks of convulsive 
coughing, accompanied by the peculiar 
"whoop" M'hich gives the disease its 
name. The number of attacks varies 
from one or two to ten, or even fifteen, 
in the twenty-four hours, according to 
the severity of the disease. The child 
should be kept in a warm room. He 
ought to be clothed in flannel ; his diet 
should be light and nourishing, such as 
fish, milk, light puddings, and new-laid 
eggs. 

The following prescription is strongly 
recommended by Dr. V. Mott, of New 
York:— 

Hydrocyanic acid . . 6 drops. 

Extract of belladonna . 2 grains. 

Paregoric elixir ... 3 drachms. 

Syrup of balsam of Tolu 1 ounce. 

Water 3 ounces. 

Mix. One teaspoonful three or four 
times daily. 

When the severity of the disease has 
passed off, change of air will be found 
most useful ; and if the chUd has be- 
come debilitated, tonics with nutritious 
diet should be given. 

This disease being very infectious, 
great care should be taken to prevent 
communication of any kind with houses 
where there are children who have not 
already had whooping-cough. 

Sprains of the Wrist, 
Ankle, &c. — As soon as possible 
after the accident get a calico bandage 
one to two j^ards long, and two to two 
and a half inches wide ; wet it in cold 
water, and roll it smoothly and firmly 
round the injured part. Keep the limb 
at rest, exposed to the air, and conti- 
nually damp with cold water. The 
Booner after the accident the bandage is 
applied, the less pain and sweUing there 
will be ; but if pain becomes excessive, 
care must be taken to slightly loosen 
the bandage. 

Fainting Fits.—Young females 
of a nervous and delicate constitution 
are often subject to these attacks. De- 



bility from any cause, strong emotion, 
severe pain, loss of blood, and diseases 
of the heart, are all causes of fainting. 
Place the patient on her back, with the 
head low, loosen all clothes about the 
neck and chest, sprinkle cold water on 
the face, and apply smelling salts to the 
nostrils. When the patient can swallow, 
give some cold water, with 20 or 30 
drops of sal volatile, or a little brandy, i 

The Poultice, or Cata- 
plasm, is an external appKcation of 
great value. It acts as a local stimu- 
lant ; it allays irritation, exercises a 
soothing influence, and in several ail- 
ments is highly beneficial. The object 
of it is to apply to the skin continued 
heat and moisture, and it may be made 
of bread-crumb scalded in water, lin- 
seed boiled to the consistence of por- 
ridge, or such other substances as 
retain the heat. A poultice properly 
applied, and frequently renewed as it 
loses its heat or moistui-e, is often of 
great use by itself; but its value is 
frequently enhanced by its being made 
the means of applying to the skin on 
which it is placed some substances 
known to have a specific action. 

Charcoal Poultice. — Linseed meal, 
half a pound ; charcoal powder, 2 ounces ; 
hot water suflicient to give it the neces- 
sary consistence. This poultice is highly 
antiseptic ; that is to say, it has great 
power in cleansing ulcers, and correcting 
a tendency to mortification. The power 
is derived from the charcoal, which is 
remarkable for its purifying energy. 

Teast Poultice. — Flour, one pound; 
yeast of beer, half a pint. IMii, and 
expose the mixture to a gentle heat 
till it begins to swell, when it is ready 
for use. This poultice is well adapted 
as an application to painful, foul, or 
gangrenous ulcers. It is a gentle 
stimulant to such ulcerations, corrects 
any tendency to mortification, cleanses 
the sore, and removes the fcetid odour. 

Hemlock Poultice. — Pour two pints 
of water on two ounces of hernlock 
leaves, boil it down to a pint, and add 
as much linseed meal as may be neces- 
sary for the due consistency of the 
poultice. This is an excellent applica- 



54 Peace hath her Victories^ no less Retioitnied than War. 



tion to cancerous and other malignant 
sores. It greatly diminislies the exist- 
ing pain. The fresh herb forms the 
best poultice. 

Goulard's Poultice. — It is thus 
made : — Take a drachm and a half of 
extract of lead (in the language of the 
apothecary, liquor plumbi acetatis) ; 
rectified spirit of wine, 2 ounces ; water, 
12 ounces; bread-crumb, sufficient to 
make the whole into a proper consist- 
ence. This poultice is an excellent 
application to reduce swelling and in- 
flammation, and to allay irritation. 

The Spongio-pilinb. — This is the 
name of a very ingenious contrivance, 
which may be used either as a poultice 
or as the means of fomentation. It con- 
sists of wool and small particles of 
sponge apparently felted together, and 
attached to a skin of india-rubber. It 
is about half an inch iu thickness. It 
will be found of great value and con- 
venience for either of the purposes re- 
ferred to. It retains heat for a con- 
siderable tim€ ; and vinegar, laudanum, 
camphor, hartshorn, &c., can be by its 
means placed on the skin, accompanied 
by heat and moisture, much more readily 
and with greater cleanliness than by 
means of ordinary poidtices. It can 
be procured at the dniggists. 

Fomentations. — In domestic 
practice hot fomentations are, although 
a simple, yet a very useful remedy for 
allaying paia, relieving irritation, relax- 
ing and removing spasms, and inducing 
not only local, but even general perspi- 
ration. Cloths dipped in very hot water 
wrung out and instantly applied on the 
seat of the pain wUl be frequently of 
very great service. But in some cases 
it adds to the efficacy of the application 
to employ substances possessing medical 
proper-ties in addition to the mere appli- 
cation of heat. 

Anodyne Fomentation. — "White 
poppy heads, 3 ounces ; elder flowers, 
half an ounce ; water, 3 pints. Boil 
untU the liquor is reduced to two-thirds 
of its original quantity, and strain it. 
Two or three teaspoonfuls of tincture 
of opium or laudamun may in some 
yftses be added to it. This fomenta- 



tion relaxes spasm, and relieves acute 
pain. 

Fomentation fob, Ordinary Occa- 
sions. — Dried mallows, 1 ounce ; cha- 
momile flowers dried, half an ounce; 
water, 1 pint. Boil for a quarter of an 
houi', and strain the liquor. 

Strengthening Fomentation. — 
Decoction of oak bark, 2 pints ; alum, 
3 drachms. Mix. This is a powerful 
astringent, and often of great use when 
applied to weak parts. It is not requi- 
site to heat the liquor. 

To Cure a Smoky Chim- 
ney. — Prevention is better than cure. 
If you build a house, contract the space 
above the fireplace, which will promote 
a di'aught and prevent the return of 
the smoke downward. A house in the 
neighbourhood of a lofty building or a 
church will most probably have smoky 
chimneys. Straight funnels do not 
draw well, and it is essential that the 
funnel should be of considerable length. 
The modes of curing smoky chimneys 
are various, and depend on the circum- 
stances of each particular case. 

Some years ago the writer was on a 
visit at the house of a wealthy friend in 
one of the midland counties. For a 
length of time the drawing-room of the 
mansion had acquired a habit of smok- 
ing — perhaps in imitation of the master 
of the house, who was a smoker, — but no 
efforts could cure the chimney. The 
di-awing-room, a magnificent apartment, 
had two fii-eplaces, but by no stretch of 
ingenuity could two fires be kept up at 
the same time. If a good fire blazed in 
one grate the other was sm-e to smoke. 
Chimney-sweepers, masons, and black- 
smiths were employed to no purpose. 
New chimney cans, long pipes of iron, 
revolving ventilators, &c., were all tried 
in vain, until at last the family, giving 
up all hope of cure, resolved that only 
one fire should be maintained at a time. 
As it was winter during our visit, and 
there was to be a large party at the 
house, it became desu-able to have two 
fires in the drawing-room, and the 
author, who was presumed to know 
something of pneumatics, was requested 
to suggest a remedy. He perceived 



Flattery is like Friendship in Show, but not in Fruit. 55 



that either oue chimney or the other 
served as a pipe to convey the outer air 
into the room to supply the fire best 
lighted. He therefore suggested that a 
few holes should be bored from beneath 
each grate to the external air. This 
being done, the cure was completed at a 
cost of less than a hundredth part of the 
expense already incurred. 

The chimney cans used in the metro- 
polis are diiferent forms of tin cowls 
fastened on the chimney-pots, and made 
to revolve, so that the mouths always 
presents themselves in the direction of 
the wind. A correspondent of the 
Builder asserts that every smoky chim- 
ney may be cured, and that chimney- 
pots may be dispensed with by applj'- 
ing fine wire gauze of about forty wii-es 
per inch in front of the fireplace, as 
the atmospheric pressure prevents the 
smoke from penetrating the gauze. The 
gauze should be kept two inches distant 
from the fire-grate. 

Cecils : an Excellent "Way to 
USE UP Cold Meat.— Mince 1 lb. of 
eold beef or mutton with \ lb. of beef 
suet, i lb. bread crumbs ; season with 
pepper, salt, mace, Cayenne, a table- 
spoonful of Worcester sauce, and the 
same quantity of mushroom catsup ; 
mix all well together with three eggs 
well beaten, form into small cakes or 
balls, fry of a nice brown, and sei-ve 
with a rich brown gravy. These cakes 
are very nice if made with weU-boiled 
rice instead of bread crumbs, particu- 
larly if the meat is veal or lamb ; they 
are then called " Dormers." Cold fish 
or kippered salmon cooked in a similar 
manner, with potatoes in place of the 
rice or bread crumbs, and with anchovy 
sauce and hard-boiled eggs chopped 
small, is extremely good and savoury. 

To Repair Broken 
China or Glass. — The method 
of di'Uling holes and introducing rivets 
can only be properly executed by those 
whose business it is. Broken glass or 
china can be united with the juice of 
garlic. A useful cement is produced by 
powdered chalk and white of egg. A 
mixture of equal parts of white of egg, 
white-lead, and glue, forms a strong 



cement. The diamond cement of th© che- 
mists is prepared thus: — An ounce cf 
isinglass is dissolved in two wineglass - 
fids of spirits of wine, to which is added a 
small quantity of dissolved gum-ammo - 
niac. It is applied with a hair pencil. 

Best Advice upon 
Matches. — There wasa house — and 
attached to the house a coal-ceUar. "What 
a stupid and commonplace way by whicli 
to commence an essay ! " the reader 
will possibly exclaim. But herein lies 
the very art and cunning of our device. 
It is true there have been, and are, 
millions of houses with coal-cellars at- 
tached. We have no intention of 
naming the particular city, town, or 
street in which the house we refer to 
stood or stands ; we shall not hint at 
the number on the door, nor give the 
slightest clueto the style of architecture. 
All we shall do is to exercise oiu- inge- 
nuity in constructing a story " founded 
upon fact ; " and we must leave the 
reader to discover whether it was in his 
or her house, or in a neighbour's dwell- 
ing, that the circumstances narrated 
took place. One possible misconception 
we must guard against ; we are not 
going to speak of "love matches," but 
of matches in some sense resembling 
them in theii- warmth, and the direful 
consequences which result when hastily 
and thoughtlessly managed. 

We repeat : there was a house, and 
attached to the house a coal-cellar. 
One day the coals had become so low 
that the servant, having in vain groped 
about in the dark, and struck out in 
various directions without being able to 
find enough to replenish a rapidly failing 
fire, stepped back and fetched a box of 
lucifer matches. Igniting one of these 
she held it in one hand, di'opped the 
match-box, scraped up a small supply of 
coals, and ran to the room where the fire 
was fading, slamming the door of the 
cellar after her. 

Now there had lain within that cellar, 
for a quarter of a century or more, a 
small round tin box, with a circular 
handle and a moveable Hd. But the 
handle had been broken off, the Ud had 
vanished, no one cared how, and tjie 



56 



He is a Worthless Be'mg ivho lives only for Himself. 



sides of the box had become beaten and 
bent out of all s jinmetrical shape. For 
whenever the coals were pitched into the 
cellar, the poor old box came in for a 
series of knocks and thumps, and some- 
times lay for a month or more under 
a most oppressive weight, until the fall- 
ing short of coals again brought him to 
such dim light as the cellar afforded. 
A piece of steel, formerly companion of 
the box, endeavoured to make his escape, 
and in doing so had become jammed in a 
crevice between the bricks, and there 
remained browned by rust. A piece of 
flint, also a former companion, had by 
misadventure been taken to the parlour 
with the coals, where, being cast into a 
brisk fire, he made such a furious crack- 
ling and jumping of hot cinders, that he 
frightened a whole family, piit Pater- 
familias out of temper, made his spouse 
resolve to change their coal merchant 
for " sending in such rubbish," and 
drove a group of children into the 
furthest comer. This may be under- 
stood as a piece of revenge upon the 
part of fUnt, on accoimt of the long 
neglect himself and companions had en- 
diu'ed. And we fancy there may be 
found certain historical precedents in 
which disappointed corn-tiers and politi- 
cians have resorted to similar acts of 
rebellious disturbance. 

The box alluded to was a " tinder- 
box," that had been a great domestic 
favourite in his time — had been in 
service, in fact, for scores of years, and 
himself and famUy had always borne 
reproachless characters. The flint and 
steelhad been his companions in service, 
and they had felt the grievous annoy- 
ance of being suddenly cast out of favour 
by the introduction of new-fangled 
Matches, under various names. They 
had never, however, found an oppor- 
tunity of expressing their wrongs until 
the present. "When the door of the coal- 
cellar slammed, the sheK upon which 
the maid had placed the matches shook, 
and down fell the Match-box, half fuUof 
lucifers, right into the grasp of the old 
Tinder-box ! 

Now, reader, if you had been suddenly 
dismissed from long-established love 



and favour, driven from honourable and 
useful emplo5rment, separated from j^our 
companions, and you and they cast into 
dark and endless confinement, and all of a 
sudden you foimd your hated rival thrown 
by accident into your power, wouldn't 
you teU him a bit of your mind ? Then 
you may fancy that the old Tinder-box 
said pretty nearly the " best of every- 
thing " he could say, under the circum- 
stances ; and we now have to report 
the following dialogue : — 

" Ah ! " said the old Tinder-box, " so 
you have come here at last, mischievous 
coxcomb, supplanted no doubt, in the 
fickle regard of the public, by some new 
hobby, perchance more fiery and trea- 
cherous than yourself ! " 

"What!" replied Lucifer, "is that 
you, my venerable old strike-a-light ? 
I have often heard of j^ou, but never 
espied your quaint visage before. Don't 
be angry, old friend, though you were 
voted too slow for the increasing re- 
quirements of a busy world. It was 
not I that supplanted you, but your own 
dulness and stupidity that extinguished 
yourself, and caused you to be exiled." 

" Dulness and stupidity ! If you 
mean that I did not lurk in secret 
comers, and take the earhest opportunity 
of becoming an incendiary, then I admit 
I must have been too slow. Why, your 
breath now is now charged with fumes 
of phosphorus, that fiery distilment of 
calcined bones which, despatched as an 
emissary of death, is ever seeking fresh 
victims." 

" Fresh victims ! Do we not lend 
our aid to the illumination of night? 
Do we not kindle fires that are a source 
of domestic comfort ? Is it not our 
spark that lights the furnaces of science, 
and invokes the grand element by which 
the engines of commerce are set in 
motion ? In your day the world was 
half asleep, and yourself a fitting emblem 
of its drowsiness. Click, click, went 
flint and steel ; then sparks darted into 
the air, anyn-here but where they were 
needed ; when at last one fell upon the 
sootj' bed of tinder, then the mouth had 
to be applied to puff it into sufficient 
strength to ignite a match, while the 



By others' Vices Wise Men amend their own. 



57 



face of the operator became lurid with 
the flame, and his throat imtated by 
the fimies of sulphur, his nose becoming 
speckled with blacks, as if a squib had 
biirst before his face ! " 

" All that you do which is useful," 
said the Tinder-box, "I in my time 
did. But go on and say what else you 
do. Say that you spontaneously ignite 
and kindle the flames of death beneath 
the bed of the innocent sleeper; say 
that in the warehouse of the merchant 
you creep in among the wealth accumu- 
lated by his enterprise, and reduce his 
heaped-up stores to ashes ; say that j-ou 
lie about the thoroughfares of the house- 
hold, and flash fire under the footfall of 
parent or child ; say that in streets and 
railway carriages j'ou recklessly fling 
your fizzing atoms, setting in flames the 
robes of women, and scorching holes in 
the clothes of men ; and say that, like 
snakes, with venom in their heads, you 
poison little children who, attracted by 
yom- looks, make you their playthings." 

This was pretty forcible language, 
coming from the old Tinder-box ; and if 
the "scrape" which the Lucife*- had 
got into had been a literal instead of a 
flgnrative one, he would have ignited. 
But ho remained quiescent for a time, 
and then somewhat respectfully ad- 
dressed tlie old Tinder-box : — " Father, 
we are not so bad as we seem. We are 
but servants, subject to control. If 
misdirected and mismanaged by our 
employers, we, like other servants, take 
liberties and engage in mischief, instead 
of perfonning our lawful duties. Per- 
haps the spiiit of improvement which 
caused you to be superseded may yet in- 
troduce something to modify the dangers 
of which you speak. Already something 
has been accomplished in this way by 
the introduction of matches which do 
not unite all the elements of ignition in 
one substance, a part of them being 
embodied in the match, and another in 
the paper upon the box to which the 
match is applied. Thus neither can 
well ignite without the other, and a 
greater degree of safety is therefore 
attained." 

"Ah! ha!" exclaimed Tinder-box, 



"that's reverting back to my old form. 
"Without flint and steel there could be 
no spark ; without tinder the spark 
would be of non-eflect, and without an 
act of will on the part of the operator a 
light could not be struck ; therefore 
dangers were diminished. But now, to 
show you that I bear no prejudice 
against matters of progressive improve- 
ment, I will sing you a song as appli- 
cable to yourself as to me : — 

If you are given to proud aspiration, 
Pursue your own way, leave your neigh- 
bours alone ; 
Some of your brethren may seek admira- 
tion; 
Hinder not their course, but 'strike on 
your own!' 

Envy and malice the world's peace con- 
suming ; 
Brighter the day when good-will shall be 
known ; 
Instead of to cure others' failingsprcsuming, 
Alore certain your aim if j'ou ' strike on 
your own ! ' 

Every one's mind some life-sparks should 
render ; 
Every one's breast should to love's warmth 
be prone ; 
The greater the honour, and richer the 
splendour, 
If, delving heart-treasures, you ' strike ou 
your own ! ' 

Here a bell rung; it was answered 
by the servant going to the drawing- 
room. "Mary," said the housewife, 
" where are the lucifers ? it is getting 
dark, and time that the gas should be 
Ut." Mary ran up and do'mi stairs, 
but nowhere could she find the matches. 
The bell rang again, and Maiy vc^% at 
last compelled to admit that not long 
ago she had used the matches, but had 
no recollection where she had placed 
them. " Think, Mary," said the house- 
wife, "of aU. the apartments in the 
house where you have lately been, and 
search them carefully." Following this 
instruction, Mary, in course of time, 
found her way to the coal-cellar, and by 
a faint gleam which just eualuod her 
to discern a small light-coloured object 
lying upon a dark body, she discovered 
the box of matches Ij^ig half open, in 
the midst of the old tinder-box. The 
gas was at length lit, but not before the 



58 Proud Looks lose Hcaiis, but Courteous IVords 7vin them. 



master of tlie house had returned from 
the City and complained of the want of 
light. It was a singular coincidence 
that, having frequently noticed the care- 
lessness of servants in the use of matches, 
he had on this very day brought home 
half a dozen tin boxes, to be nailed to 
the wall in those parts of the hoiise 
where matches were most commonly 
needed, so that they might not be carried 
loosely about and left in situations that 
might lead to danger. Among other 
admonitions addressed to the servant, 
the master said that several large fii-ms 
in England produce 10,000,000 of 
matches daily ; that every single match 
possessed within itself a latent power 
for good or evU— a terrible power of 
evil, an important element of good ; but 
the good or evil depended upon careful 
and proper use. That the matches 
piirchased of venders in the streets, and 
miscalled "charity matches," are the 
most dangerous, since they consist of 
the refuse produce of manufacturers, 
the ingredients being badly mixed and 
highly inflammable ; they are, therefore, 
sold to street hawkers at a cheap rate, 
either withoTit the maker's names being 
attached, or with a false label used as a 
disguise. That phosphorus is liable to 
spontaneous ignition at a very low tem- 
perature, and that it is also a powerful 
poison, many childi-en having lost their 
lives by putting the phosphoric ends 
of matches into their mouths. 

The precautions thus indicated should 
be carefully and constantly observed in 
every household, — and it will be foimd 
that our article, commenced with sim- 
plicity, has led to the suggestion of the 
" Best Life Preserver," the " Best Fire 
Escape," the "Best Humane Society," 

through THE PREVENTION OF CALAMITY 
J i' THE EXEIICISE OF PRUDENCE. 

To take out Iron-mould 
or Ink Stains froni Linen. 

— Place the linen over a basin contain- 
ing boiling Avater, strain it tight, and 
wet the stain with water ; then carefully 
drop on it a few drops of diluted spirit of 
salt from a feather or hair pencil ; Avash 
carefully in clean water when the stain 
has disappeared ; or use the common 



salt of lemon, to be had at any che- 
mist's. A more convenient mode of 
removing the stain is to use an ink ex- 
tractor, which costs but sixpence, and 
takes out the mark perfectly, without 
any detriment to the Unen. 

A simple method of removing stains 
from linen is this : — Dip the linen in 
sour buttermilk and dry it in a hot sun ; 
then wash it in cold water and dry it 
two or three times a day. 

Coaguline is the best prepara- 
tion for cementing every description of 
article. It is applied in the simplest 
manner, and is possessed of an extraor- 
dinary tenacity. Coaguline may be used 
most effectually in repairing plates, 
mugs, lamp-glasses, cabinet ware,papier- 
mache, statuary, and plaster models. 
It can be procured at 6d. per bottle, and 
should be used in every household. 

The Game of La Crosse. 
— This game, which has been known 
in Canada from time immemorial, Avas 
introduced into this country by the 
American Indians, who appeared at the 
Crystal Palace in 1867. As a form of 
athletic exercise, as well as a most in- 
teresting game, it is not only equal but 
superior to many of our most popular 
gymnastic sports. It is easily described. 
Goals are fixed upon, as in the game of 
football, at distances from 150 to 200 
yards apart. The "field" consists of 
twelve players on each side, and these 
are spread over the space to be played 
upon as goal keepers. The ball, which 
is about the size of a billiard ball, is 
thrown from the centre of the field, and 
the player must scoop it from the 
ground with his "crosse," and carry it 
at full speed to the goal ; the adversary, 
however, makes it his business to strike 
the ball from his opponent's crosse with 
his own ; the player, too, has the power 
to throAV the ball from his crosse to- 
M'ards his goal. 

Such of our readers as have not 
seen the game played may readily 
imagine how much activity and address 
it demands. The surface of the crosse 
is quite flat, nevertheless the ball 
must be kept on it while the player is 
running at full speed, or discharged 



IV/iat arihiitly ice JVis/i, 7oe soon Believe. 



59 



from its sm-face towards the goal. The 
admirable exercise which this game af- 
fords, the maimer in which it tends to 
strengthen and develop the muscles, the 
dexterity to which it leads, and the sin- 
gular graces of figure and attitude it 
frequently calls forth, all combine to 
render it likely that La Crosse will ere 
long become one of the best and most 
popular of our outdoor games. 

"Whist. — In the following account 
of this celebrated game, which, by spe- 
cial permission of Messrs. De la llue 
and Co., is partly abridged from the ad- 
mirable Treatise on Whist by " Caven- 
dish," we think it desii-able to take it 
for granted that the reader is not unac- 
quainted with the elementary principles 
of whist. We shall, therefore, set forth 
as succinctly as possible the laws of the 
game, adding some hints and maxims 
likely to be useful. 

The Laws of Whist.— The follow- 
ing particulars must be observed : — 

1. The liuBiiEii is the best of three 
games, and if the same plaj-ers win the 
tirst two games, the thiid is unneces- 
sary. 

2. Scoring. A game consists of five 
points, and each trick above six counts 
one point. Honours are the ace, king, 
queen, and knave of trumps. Holding 
the four hono\n-s entitles a player to 
score four points ; three honours give 
him a right to score two points ; if, 
however, he and his partner hold only 
two honours they do not score. 

3. Cutting. The ace is the lowest 
card. Each must cut from the same 
pack, and if a player exposes more than 
one card he must cut again. 

4. The Table. In forming the table 
the players are selected by cutting, if 
there be more than four candidates. 
The four who cut the lowest cards play 
first, and they cut to decide on part- 
ners ; the lowest two play against the 
highest two. The lowest is dealer ; he 
has the right to choose cards and seats, 
and must abide by any choice he 
makes. 

5. Cauds of equal value. If two 
plaj'crs cut cards of equal value, thej^ 
must cut again to decide who deals. 



unless the two cards are the highest 
two. 

6. Shuffling. The pack must 
neither be shuffled so as to show any 
card, nor must it be shuffled below the 
table, nor during the play of the hand, 
nor by dealing it into packets, nor across 
the table. 

7. The Deal. Each player takes 
his turn in dealing. In certain cir- 
cumstances, such as the discovery of an 
error or mistake, a new deal becomes 
requisite. 

8. Cutting out. If at the end of a 
rubber admission be claimed, the person 
or persons who have played the greater 
number of consecutive rubbers are out ; 
if aU are equal in that respect the de- 
cision must be made by cutting, and 
the highest ai-e out. 

9. The Thump Card. When it is 
the dealer's tirni to play to the first 
trick, he should take the tnmip card 
into his hand ; it is liable to be called 
if left on the table after the first trick 
is turned and quitted. It cannot be 
asked for after the dealer has taken it 
into his hand. If he takes it into his 
hand before it is his tui-n to play he 
may be desired to lay it on the table ; 
if he show a wrong card this card may 
be called, and then a second and third, 
&c., till the trump card is produced. 

10. C.\RDS liable to be called are 
such as ai'e exposed, and cards are so 
named under various circumstances, 
viz., if exhibited accidentally to other 
players ; if two or more played at once ; 
if a card be di'opped on the table face 
upwards, &c. 

11. EiiuoH IN I'LAY. If the third hand 
play before the second, the fourth may 
play before his partner ; and if the third 
hand have not played and the fourth 
play before his partner, the latter may 
be called on to win or not to win 
the trick. 

12. The Eevoke. This is that a 
player holding one or more cards of 
the suit led, plays a card of a dif- 
ferent suit ; the penalty for this is that 
the adversaries shall at the end of the 
hand either take thi-ee tricks from the 
revoking player, or deduct three points 



6o 



Learning by Study must be won. 



from Lis score, or add three to their 
own score. 

Technical Terms in Whist. — 

1. To COMMAND A SUIT IS to hold in 
it winning cards sufficient to make every 
trick. 

2. A LONG SUIT is one wliicli is 
numerically strong. 

3. To UENOUNCE is not to follow 
suit, and the card played in renouncing 
is called the discard. 

4. A SEQUENCE is a succession of 
cards in their playing order. 

5. Tenace. a player is said to have 
a tenace Avhen he holds the best and the 
third Ijfst cards. 

6. A riNESSE is an endeavour by the 
second or third player, by heading a 
trick with an inferior card, to obtain or 
keep the command of a suit. 

7. A CROss-RUFF is the alternate 
trumping by partners of different suits. 

8. A FORCING CARD is that which 
compels one of the players to trump in 
order to win the trick. 

9. Plain suits are not trumps. 
General Rules and Maxims in 

Whist. — 1. Strong suits are those in 
which the plaj^er holds more than the 
average of high cards, and those in 
which he holds more than an average 
number of cards. 2. The player ought 
to lead from his strongest suit, and that 
which is the most eligible is the suit 
which combines both the sources of 
strength referred to. 3. A Aveak suit 
is to be led from only when the pre- 
vious fall of the cards indicates that 
perseverance in your own or your part- 
ner's strong suit is not judicious. 4. 
When obliged to open a suit containing 
at most three cards, lead the highest. 
5. In leading from a weak suit, do not 
lead a suit from M-hich your partner 
has throA^Ti away, nor one from which 
your left-hand adversary has thrown 
away, nor a suit which your right-hand 
adversary has abstained fi'om throwing 
away. 6. Lead the highest of a se- 
quence if the sequence heads 3^our suit, 
and the lowest if it does not. 7. Avoid 
changing your lead from one suit to 
another. If yon lose the lead and after- 
wards regain it, pursue your first lead. 



8. Lead the winning card, if you have 
it, after the first round of a suit. If 
you remain with the second and 
third best, lead the second best; in 
other cases continue with your lowest. 

9. Return your partner's lead imless 
your own suit combines the two kinds 
of strength already referred to. 10. In 
returning j'our adversary's lead choose 
a suit in which the fourth hand is weak 
rather than one in which the second 
hand is strong ; if you have but two of 
the suit left in your hand return the 
highest, if more than two the lowest. 

Practical Hints ON Whist. — 1. In 
dealing, j^oint the cards downwards. 
2. In sorting the cards, give no clue to 
the contents of your hand. 3. Do not 
let your hand be overlooked. 4. In 
playing, have no hesitation, otherwise 
you may direct your opponent's, or 
expose your hand. 5. If your partner 
does not follow suit, ask him the usual 
question. 6. Play your game on recog- 
nised principles. 7. Show as mucYi 
care in playing low as in playing high 
cards. 8. Draw your inferences from 
the cards as they fall. If 3^011 are a 
beginner, do not attempt too much. 
Play for your partner's hand as well as 
for your own, and attentively observe 
the peculiarities of your partner and 
the systems of those with whom j'ou 
play. 9. In scoring, when j^ou mark 
honours claim them in an audible man- 
ner. Score to the right hand, and keep 
the counters not in use on your left 
hand. 10. Finally, although much may 
be learnt from those who are proficients, 
yet it is desirable to look over only one 
hand at a time ; and bear in mind that 
no bystander ought to make any sign 
or remark which might declare the 
state of the game ; that he ought not 
to go round the table to examine the 
various hands. In a word, whether 
you are a player or an onlooker, act in 
the manner most agreeable to the dic- 
tates of good breeding, good sense, and 
good taste. 

The Game of Football.— 
This game, wliich affords much amuse- 
ment and abundant exercise in cold 
weather, is sufficiently simple to be 



I 



A Little Spark may make Much Work. 



6i 



easily described. An area of ground 
about 200 yards in length by about half 
that breadth, is marked off with flags, 
and posts called goals are set up eight 
yards apart. The players are divided 
into two opposite parties, and the game 
consists of the efforts made by the 
members of each party to impel, by 
kicking it, a ball suited to the pui-pose 
towards tho goals appropriated to them- 
selves. The baU is of india-rubber 
inflated with aii', co^■ered with leather, 
and about nine inches in diameter ; and 
the goals have a tape reaching from 
one to the other at a height of eight 
feet fi-oni the ground. The party who 
wins a toss obtains the choice of goals. 
The game is commenced by a "place 
kick " of the ball fi-om the centre of the 
ground by the side losing the toss ; the 
other side not liping allowed to come 
within ten yard . ux' the ball till it is 
kicked off. A goal is said to be won 
when the ball is driven under the tape 
at that particular goal. "WTien this 
occurs the goals are changed, and the 
losing side next kicks off the ball. No 
player is permitted to carry the ball or 
knock it on, or throw or pass it to 
another player, or lift it from the groimd 
during the game. Tlie opponents are 
not allowed to trip, push, or hold each 
other, or otherwise raise any obstacles 
to the fair progress of the contest. The 
game of football is highly popidar at 
Eton, Harrow, Eugby, and otier great 
public schools; and has become much 
more general since the formation of the 
Football Association in the metropolis. 

Reniarks on Gas and its 
Uses. — Under the term gas are com- 
prehended various aerifoim substances 
M-ith which the investigations of che- 
mistry have made us acquainted ; but 
we usually understand by the word 
gas that species of it used for the pur- 
pose of producing artificial light for 
domestic and other purposes. 

From a very early period mankind 
have observed that many of the va- 
poui's which issued fi-om the earth in 
Tarious parts of the world were of a 
highly inflammable natiu'e. The Chi- 
nese, however, Avere the fii-st who at- 



tempted to make any practical use of a 
vapoiir, supposed to be naphtha, which 
thoy conveyed into theii- houses in 
bamboo pipes, and biu-ned by means of 
rude clay burners. The frequent ex- 
plosions and ignition of the gas in the 
coal mines in Great Britain gave rise 
to the idea that it was possible to distil 
gas from coal which could be used for 
illuminating pui-poscs. To a Mr. Mur- 
dock, of Eedruth, in Cornwall, belongs 
the honour of the first practical appli- 
cation of this opinion. In 1790 he 
lighted his owti house and ofiices by gas 
distilled from coal, and conveyed through 
pipes. In 1813 the manufactui-e of gas 
was begun in London, and soon ex- 
tended to all parts of the kingdom. 

All substances, whether animal, vege- 
table, or mineral, consisting of carbon, 
hydrogen, or oxygen, produce, Avhen 
exposed to a red heat, various elastic 
inflammable fluids, capable of fm-nish- 
ing artificial light. The escape of tha 
elastic fluid called gas may be fre- 
qiiently perceived during the bmning 
of coal in a common fiie, by the re- 
markably brilliant jets of flame which 
sometimes issue from the coal when 
heated to a certain point. These jets or 
streams of flame proceed from the pro- 
duction of carburetted hydi'Ogen gas 
produced fi-om the combustible body in 
an ignited condition. This gas, properly 
purified from the foreign substances 
mingled with it, forms, when propelled 
through nrinute apei'tures, the jct3 of 
flame called gas-lights. The piu'cr the 
gas is, the higher is the degree of its 
illuminating power, and the less are its 
deleterious effects on all forms of Hfe, 
both animal and vegetable. The heat 
emitted by gas during its combustion is 
very great. An invention has lately 
been patented for generating steam for 
manufactiuing piu-poses by gas. The 
gas is mixed with air, and passes through 
a disc of ■svire gauze, where the mixture 
is ignited; the intensely hot air thus 
generated is made to pass tlirough a 
multitude of tubes surrounded by water. 
In a l-horse power boiler, occupying a 
diameter of 3 feet, a pressure of steam 
equal to 50 pounds per square inch can 



62 



Is Lizht not Grander than Fire ? 



be generated from cold water in less than 
half an hoiir after the gas jets have heen 
ignited. Until the engine is started, one 
or two of the gas jets is sufficient to keep 
up the pressiire ; after that, the whole 
of the jets are called into play, and the 
pressure is maintained by simply regu- 
lating the supply of air and gas by 
means of an ordinary stop •cock — a 
wonderful reduction of labour compared 
with stocking with coal as fuel. 

Gas has also been very successfully 
used for cooking purposes. Gas stoves 
have been so constructed that by the 
arrangement of gratings above rows of 
small gas jets, meat can be roasted as 
effectually as by the aid of coal, and 
without the meat imbibing the slightest 
taste of gas ; baking, boiling, stewing, 
and frying can also be performed on 
these stoves ; and for keeping meat, 
plates, &c., hot, in hotels and pubUe 
dining-rooms, where a large number 
dine at various hours, they are invalu- 
able. 

Gas Burners. — Carburetted 
hydrogen gas requires two volumes of 
pure oxygen for its complete combus- 
tion, and atmospheric air contains about 
20 per cent, of oxygen. One cubic foot 
of gas requires ten cubic feet of atmo- 
spheric air ; if less than this proportion 
be admitted to the flame its brilliancy 
will be diminished, and a quantity of 
free carbon will escape, and be deposited 
in the form of dense black smoke. The 
best burners, therefore, are those which 
present the flame to the action of the 
atmosphere in such a manner as that 
the carbon contained in the gas shall be 
completely consumed. One of the best 
forms of the single burner is that which 
produces a thin and flat jet of gas to 
every part of which the oxygen has 
ready access, thus securing the greatest 
brilliancy, and allowing the least deposit 
of smoke. The Argand burner will af- 
ford an illustration of the principle now 
referred to. This form of burner con- 
sists of a number of minute orifices 
placed in a ring, so that a current of at- 
mospheric air ascends both on the outer 
and inner cu'cumference of the ring, and 
comes in contact with the flames issu- 



ing from the orifices already referred to. 
If, however, the flame be turned on too 
high, the aii- coming up through the 
inner ring becomes decomposed before 
it reaches the top of the flame, which 
consequently burns in one undivided 
mass; part of the gas is unconsumed, 
its products are not converted, carbon 
is abundantly precipitated, and the 
amount of light greatly reduced. The 
best burners, therefore, whether single 
or compound, are, for the reasons stated, 
those which admit of the gas being most 
completely consumed, and which con- 
sequently produce the least smoke and 
the greatest amount of light. 

There are several forms of single 
burners. The cockspur, with three 
jets from separate holes in it ; the fish- 
tail, with a narrow slit through which 
the gas escapes, and the union burner, 
with two or more small holes ; some of 
these are lined with a new invention 
called "patent adamas," a siliceous 
substance, which is not liable to corro- 
sion or oxidation ; and the result of thia 
quality is that the flame is always steady, 
and the gas thoroughly consiimed. The 
adamas is unaff'ected by any degree of 
heat to ■which it may be subjected, and 
is so durable that burners tipped with 
it win last for years. 

Another new invention that appears 
to be a success is Da Costa's patent 
burner, which has a small brass cham- 
ber containing a wire-gauze grating 
underneath the burner. The gas, in 
passing through the chamber, deposits 
the impurities on the -wire gauze, and 
thus produces a much clearer and purer 
light, with a less amount of gas con- 
sumed. 

Nevv^ Patent Funnel. — 
This is a novel, ingenious, and useful 
invention, and is a combination of 
funnel and graduated measure. There 
are few housekeepers who do not from 
time to time experience some difficulty 
in estimating the quantity by measure 
of the Hqmds they have under treat- 
ment. Made wines, vinegar for pick- 
ling, and fluids not only require to be 
correctly estimated as to quantity, but 
when measured to be safely, and with- 



JP'/jie makes Love Jc ri^et its Care. 



63 



out -waste, poured iuto the vessel in 
Avhich they are to be phiced. The new 
funnel has a set of Hncs which indicate 
by figures pints, quarts, gallons, or 
their divisional parts. If a quart of 
■water has to be put into a jar or bottle, 
the funnel is introduced in the usual 
way and the water poured in. Instead 
of its running through it is stopped by 
a valve until the "quart mark" is 
reached, M"hen the pressure of the thumb 
on a lever fixed on the side causes a 
cord fixed to the valve to be cba\\Ti up. 
This allows the measured liquid to run 
through. This very clever contrivance 
is knoM'nas Smithurst's Patent Funnel. 

How to manage Wines 
and Beer. — All wines, particularly 
the Hght-bodied and sparkling, require 
to be kept on their side, and at a uni- 
form temperature of about 55 deg. 

Claret, Burgundies, and also ^^■llite 
wines, sparkling excepted, should be 
decanted very carefully in removing 
them from the bin when about to be 
used, otherwise the deposit is liable to 
become mixed with the liquid, and the 
flavour destroyed. Old bottled wines 
will lose many of their properties unless 
carefully decanted. 

AVines old in bottle sho^ild be dinink 
immediately on being decanted. If 
allowed to remain open for any length 
of time, the delicate aroma, so much 
e.steemed, will bo lost, and the wine 
becomes vapid. 

All aerated waters should ha'i'e their 
corlcs kept dam2>, and be placed cork 
do\\•n^^■ards. 

Bottled stout and ale should be placed 
cork upwiirds; when required for use 
they should be moved carefully, and the 
whole poru'ed o\it without putting do\^'n 
the bottle, otherwise the sediment will 
be shaken into the liquor. 

Draught stout or beer, when tapped, 
if wanted for quick use, should have a 
]iorous vent peg put in the bung and 
left a short time to clear ; if the draught 
is slow, give it time to fine without 
venting. 

The liecr cellar should be lofty, drj', 
and well ventilated ; the temperature 
not too high, and equable. A heated 



atmosphere is to be avoided, or sudden 
draughts of air through the cellar. 
Pale ale may be completely spoiled by 
standing in a draught. The best tem- 
perature for a beer cellar is about 55 to 
60 degrees, and the nearer it can be 
kept to this the better for its contents. 
Keep a thermometer in the cellar, so 
that you may always know the tem- 
perature. 

Iron Wine Bins. — The cel- 
lular iron bins now manufactured will 
be found most useful and economical, 
particularly where the wine cellar is 
smaii. Each bottle having a separate 
place, there is less breakage, and ven- 
tilation — which is believed to be essen- 
tial to the ripening of wines — is im- 
proved. The price is from three 
shillings per dozen, but with lattice 
door a ad locks the cost will be more. 

Wine, Beer, and Spirit 
Taps. — One of the leading difficulties 
in the way of the attempt to tap a caslc 
is the proper folding of the slip of 
paper usually made use of in adapting 
the tapered and perforated metal point 
of the tap to the orifice in the wood 
into whi h it has to be driven. With 
a view to facilitate the operation of 
barrel broaching, an india-rubber cap, 
which fits over the point or tail of the 
tap, has lately been invented. This cap 
entirely supersedes the necessitj'' for 
papering, and helps to protect the end 
of the tube from injury. A supply of 
these caps should be kept in the cellar. 

Excelsior Tap. — This lately 
invented contrivance is used for procur- 
ing the contents of champagne, lemonade, 
and other eff"ervescent liquids, without 
drawing the cork. It is pailicularly 
useful in the sick chamber. 

The Best Vent Peg.— 
Cockles' s self-boring vent peg may be 
confidently recommended. Bore a hole 
in the bung of the cask vn\h. the instru- 
ment, pull it out to remo^'e the borings, 
then screw the vent peg tightly in ; a 
half-turn backwards will admit the air 
required. When suflicient ale is drawn, 
screw in again and tighten the peg, 
when the cask will be perfectly air- 
tight. The vent peg will effectually 



64 



To be Proud of Learning is the Greatest Ignorance. 



prevent the liquor from becoming flat 
or sour. 

Charcoal as an Anti- 
septic. — It is well known that char- 
coal possesses extraordinary powers in 
checking decomposition, as well as in 
rendering perfectly sweet animal sub- 
stances which have already begun to 
inidergo the chemical change so called. 
Meat, either before or after it is cooked, 
may be preserved for a considerable 
time even in warm weather by being 
placed in the centre of a clean earthen- 
ware vessel, and closely surrounded 
A'ith pieces of common charcoal. To 
prevent the flies from " bloM'ing" the 
meat, the vessel ought to be covered 
with wire-gauze. Our fair readers 
looking after this important part of 
their housewifery, may say with the 
humorous poet, — 

" My sweetbreads thus I guard full woU, 
And keep them from the blue ' bottell' " 

Tliermo-plastic Putty. — 

The glazing putty known by the above 
name, and manufactured by SirWilKam 
Eose & Co., is peculiarly adapted for 
fixing the glass in roofs of greenhouses, 
and other buildings where glass and 
iron sash bars are used. This putty 
hardens in a few hours, but when exposed 
to heat sufiicient to cause expansion of 
the glass and metal it becomes plastic. 
On cooling again it returns to its original 
firmness, thus preventing the loss by 
fractures and leakage which occurs 
where ordinary putty is used. 

Condy's Patent Fluid. — 
Every family possessing dogs, singing 
birds, and other domestic favourites, 
should keep a supply of this valuable 
substance. For distempers in dogs, mix 
a tablespoonful of the fluid in a pint of 
water, and apply by means of a syringe 
to the animal's nose, also administer in 
small doses in its diink, and sprinkle 
about its haimches. A few drops of 
the fluid in water, to the extent of 
commiuiicating a shght tinge of pink, 
will aid in preserving the health of cage 
birds, which are apt to sufl'er from im- 
pure drink. Condy's fluid is generally 
valuable for the treatment of animals 
Buffering from disease, for coiniteract- 



ing the imwholesomeness of places in 
which they are kept, and for overcoming 
blight in vegetation, and foulness or 
mustiness in food and provender. 

Ground Rice Milk. — Eub a 
spoonful of grormd rice very smooth in 
a little cold milk ; add to it three half- 
pints of milk, some nutmeg, cinnamon, 
and lemon peel ; boil all together for a 
quarter of an hour, and sweeten to taste. 

Chicken Panada.— Boil the 
fowl in a quart of water tiU about 
three parts done ; take off the skin, cut 
the white meat off Avhen cold ; pound 
it in a mortar to a paste with a little of 
the water it ■n^as boiled in, season with 
a little salt, a httle nutmeg, and a very 
small bit of lemon peel. Boil for a few 
minutes to such a consistency as you 
approve. This contains much nourish- 
ment in small bulk. 

Liebig's Extract of Meat 
affords great facility and indeed great 
economy in making beef tea. The ex- 
tract is sold in small jars in a highly 
concentrated state. A small half-tea- 
spoonful dissolved in half a pint of boil- 
ing hot water, flavoured with a little 
salt, wiU produce excellent beef tea 
at about one quarter of the expense and 
a tenth of the trouble attendant on pre- 
paring the beef tea with beef bought at 
the butcher's ; but many invalids dislike 
the pecuhar bm-nt taste of the extract. 
To obviate this, mix the extract with 
weak beef tea made in the ordinary 
manner, and put into it a small quantity 
of essence of celery, or tie up in a small 
bit of muslin some celery seed, and 
boil it with the beef tea. This will 
give the mixture a most agreeable 
flavoiu". 

To Reniove Grease from 
Stone Steps or Passages. 
— Pour strong soda and water boiling 
hot over the spot, lay on it a little > 
fuller' s-earth made into a thin paste 
with boiling water, let it remain aU 
night, and if the grease be not removed, 
repeat the process. Grease is sometimes 
taken out by rubbing the spot with a 
hard stone (not hearthstone), using 
sand and very hot water with soap and 
soda. 



A Wet and Windy May Jills the Barn uitJi Corn and Hay. 6 = 



May-day. 

No more on Englisli village green, 
The gaudy, nower-dccked May-polo 
stands ; 
No more, to greet the May-day dawn, 
Trooji lads and maidens in merry 
bauds. 
There were fairy charms in the meshes 
of dew 
That lay on the heath like a silver net, 
And if fair was the maiden's blush, the 
bath 
Of that magic dew made it fairer 5-et. 

The lover gave, of the hawthorn blooms, 
To his sweetheart, a spray — and she 
saw with a start. 
That liis faith was the white of the 
fragrant flower, 
And his warm, true love was the red 
of its heart. 
But "the worldisoldand is evernew" — 
And what to me are those fancies of 
yore ? 
This May sun shines brighter than 
e'er sun shone, 
And /love as lover ne'er loved before! 

"When last I came by Ilarrowbie Ilill 
The woods were black, the hedges 
were bare, 
And only the pale anemone gleamed 

Above the red leaves that fell last year. 
Loud sang the lark o'er the fallow Held, 

The herald of sunnier days to be, 
And the love in my heart was but 
trembling hope 
For the fuller joy that might come to 
me. 

But green are the Ilarrowbie glades 
to-daj% 
And the star of the woodruff scents 
the air, 
And the love that timidly lurked in my 
heart 
Now reigns in happiest empire there ! 
Then hushed be thy song of Hope, 
lark ! 
For simset's broad banner is wide 
unfurled, 
And the nightingale sings with his 
breast on the thorn 
The sad-sweet Love-Music of all the 
world! D. MuRKAY Smith. 



The Month of May, 

"Then came fair May, the faj-rest mayde on 
ground, 
Dcckt all with dainties of her seasou'a 
prydc, 
And throwing Dowers out of her lap around." 
Spenser. 

The Komans initiated the opening of 
the month of May with their floral 
games, which began in the end of 
April and continued until after May- 
day; it is probable that our English 
custom of celebrating the first of May 
dates back to the time when the 
Eomans held the sway in this island. 
The raising of the May-pole is still 
observed in many of our villages, and 
has been a fertile theme both for pen 
and pencil. Who can forget the thrilling 
poem in which our Poet Laureate has 
immortalized the " Queen of the Jlay" ? 
Tennyson, however, has but followed 
in the steps of his elder brethren, from 
Chaucer, the father of English poetry, 
down to the present time, as almost 
every poet who has written on pastoral 
subjects mentions the May-day customs 
and revels, in which formerly it was con- 
sidered proper for the king and queen, 
as well as the coi-poration of London, to 
join, and go "a-Maying." 

The hawthorn, the " May" of poetry, 
is now in full beauty, and with its white 
and pink blossoms perfumes the hedge- 
rows. The early wild flowers are in great 
profusion ; the buttercup and daisy, with 
their white and golden flowers, relieve the 
deep green of the meadows. The woods 
ore full of various kinds of wild gera- 
niums, wood-sorrel, wood-anemones, red 
and white campions, and in marshy spots 
may be foimd those most curious-look- 
ing plants, the bee and butterfly orchis. 
The nightingale begins his song in May, 
and the other song-birds are busy in 
hatching and feeding their yoimg ones, 
who begin to peep out of their nests 
about this time. On sunny days bril- 
liant butterflies dart about in all direc- 
tions, dazzling the eye with their gor- 
geous colours ; the red admiral, peacock, 
tortoiseshell, and others equally beau- 
tiful, seek theii- food, perched like gems 
on the opening blossoms. 



66 



A^o Weather is III if the Wind be Still. 



The Saxons called May Tri-milclii, 
or the month when coavs are milked 
thrice a day. The weather during this 
month is usually variable, and east 
■winds prevail, particularly in the early 
part of it. The superstition common all 
over Europe that May is an unlucky 
month to be married in dates back to 
the time of the Romans. 
Cook's Calendar for May. 

Fish in Season. — Turbot, halibut, 
brill, salmon, trout, sturgeon, haddock, 
herring, plaice, soles, whiting, carp, 
eels, perch, mullet, flounders, mackerel, 
gurnards, skate, smelts, tench, dabs, 
dory, crabs, lobsters, praAvns, crayfish, 
shrimps. 

Meat in Season. — Beef, veal, mut- 
ton, grass lamb, house lamb, pork. 

Poultry and Game in Season. — 
Chickens, ducklings, fowls, green geese, 
pigeons, wild ducks, leverets, rabbits. 

Vegetaeles in Season. — Asparagus, 
rhubarb, Iddney beans, peas, radishes, 
artichokes, cabbage, cauliflowers, cu- 
cumbers, salads of various sorts, new 
potatoes, seakale, spinach, onions, tur- 
nips, parsley, and herbs of all kinds. 
Strawberries, early apricots, early 
peaches, can be had forced in hothouses. 

Gardener's Calendar for 
May. 

" Be it weal or be it woe, 
Ueaiis blow before May dotli go." 

The weeds nourished by the genial 
April weather will now almost rival the 
vegetables in the rapidity of their 
growth ; they must be carefully pulled 
up, and the beds kept clear for the 
young crops. Keep asparagus beds 
well open. Hoe up beans, peas, endive, 
lettuces, and cabbages. Thin leeks, 
onions, carrots, parsnips, turnips, and 
beet. Plant out celery, brocoli, cab- 
bages, 'cauliflowers, cucumbers, capsi- 
cums, vegetable marrows, and all plants 
of the gourd kind. Sow peas, beans, 
salad, red and white radishes, spinach, 
&c., for a succession of crops. Sow 
herbs for winter use. Attend to the 
removal of superfluous buds, and insects 
from fruit-trees. Remove useless 
branches and shoots. Water straw- 



berries. In the flower-garden the bed- 
ding out of plants should be proceeded 
with as quickly as may be. All bulbs 
that have done flowering should be 
taken up, dried, and laid by. Fuchsias, 
calceolarias, and hard geraniums may 
he planted out along with verbenas of 
various colours to form pretty contrasts 
in the beds. Stir the earth about pinks 
and carnations, and tie up the stems to 
sticks to support the blossoms. Plant 
out dahlias, pansies, and chiysanthe- 
mums. Sow sweet-peas and other 
annuals for a succession ; sow mignon- 
ette in every spare comer ; nothing 
yields such a delightful perfume, or for 
so long a time. Sow biennials and 
perennials generally during this month. 
Watch the rose trees carefully, they are 
sure to be attacked by aphides, and 
must be smoked with tobacco to destroy 
them. The grass must be mown weekly 
and rolled ; gravel walks should be kept 
neatly swept and rolled, and the flower- 
beds raked frequently. 

To Prevent the Ravages 
of Insects upon Trees and 
Flowers. — The following plan has 
been recommended as most efficient for 
this purpose : — Mix nine parts of water 
with one part of French vinegar, and 
sprinkle the mixture over the flower- 
beds by means of a watering-pot or 
syringe with a fine rose. 

Broiling.— General Remarks. 
— This is an excellent method of pre- 
paring animal food. It appears to be 
merely a variation of the process of 
roasting, and yet the effect is by no 
means exactly similar. In roasting and 
baking some considerable time is re- 
quired to form an incrustation on the 
surface of the meat ; but in broiling a 
brisk heat applied to it quickly frees 
the external fibres from their juices, 
and a crisp coating of fibre and fat is 
soon produced. This coating or crust 
prevents the escape of the juices from 
the interior of the meat, and as they 
are more rapidly expanded than in the 
slower process of roasting, they neces- 
sarily produce a much more rapid sepa- 
ration of the fibres from the brmdles 
of which they are composed. The 



The Useful and the Beautiful are never apart. 



67 



eflfect thus produced is, stiictly speak- 
ing, mechanical ; and it ■would appear 
that the chemical combination which 
occurs in roasting does not take place, 
at least to the same extent ; for broiled 
meat is found to contain more uncoagu- 
lated albumen, gelatine, and other 
chemical substances than if it had been 
either roasted or boiled. For this reason 
broiled meat is more juicy and palatable 
than when roasted. It ought, there- 
fore, to be more wholesome and nutri- 
tious. For restoring the strength of 
invalids it is the best mode in which 
animal food can be dressed, not only 
because it is thereby rendered easy of 
digestion, but because the juices of the 
meat undergo so slight an alteration 
that comparatively little effort remains 
to be made in the laboratory of nature 
to convert them into chyle. 

Broiled Eump Steaks. — These 
steaks ought always to be taken from 
the best part of the rump of beef, M'hich 
should be kept long enough to be per- 
fectly tender. As the meat may not 
yield sufficient gravy, this can be sup- 
plied by broiling a thick piece of gravy 
-beef, which, sprinlcled with salt and 
scored with a knife, will j)roJuce a suf- 
ficient quantity of gravy. Add to this 
gravy two tablespoonfuls of mushroom 
catsup made warm in it, small bits of 
butter laid over the steak, and if Kked 
a finely minced shalot. 

Broiled Veal Cutlets. — Cut the 
pieces of veal of an equal thiclmess ; 
dip them into beaten egg, and sprinkle 
them with chopped herbs, parsley, mush- 
rooms, grated lemon peel, and crumbs 
of bread ; broil them to a fine brown 
colour. Make a sauce of butter and 
flour melted brown, moistened A^dth 
veal gravy; put into it some button 
mushrooms, and pour the sauce hot over 
the cutlets. Slices of bacon should be 
placed round the dish, and lemon juice 
can be added if required at table. 

Broiled Mutton Chops. — The 
chops should be cut from the loin. 
Pepper slightly, and put them on 
the gridiron over a clear fire. Use a 
pair of tongs in turning over, and 
when sufficiently done put them in a 



hot water dish, sprinlde with salt, and 
lay on them small bits of butter. Care 
should be taken to serve hot. Avoid 
sticking a fork into them, or the gravy 
will escape. 

Broiled Fowl. — Slit the fowl down 
the back, and score to the bone all the 
thicker parts, as the thighs and breast, 
in order to its being all equally done. 
Brush over the inside and the places 
scored with catsup and pepper, and 
broil over a clear fire. A sauce should 
be made of butter and flour melted 
brown, into which, when taken from 
the fire, should be put. capers or button 
mushrooms. This is usually called a 
" spatch-cock," or "despatch cock," 
from the short time it takes to cook. 

Broiled Partridges. — Cut them in 
half, dip them in butter previously 
melted, and cover them thickly with 
crumbs of bread. A quarter of an hour 
ought to be sufficient to cook them over 
a clear fire. 

Broiled Rabbits. — They must be 
split down the middle and laid flat on 
the gridiron. The inside ought to bo 
previously seasoned with pepper and 
salt. The sauce served with them may 
be made M'ith the liver chopped fine 
M'ith parsley and melted butter. 

Broiled Salmon. — The slices of 
salmon to be broiled ought to be half 
an inch in thickness. Rub the grid- 
iron with lard, and let the fire be 
cleai'. To make the salmon steaks very 
savoury and nice, lay the slices the day 
before using in a deep dish, and put 
over them the following composition : — 
Mix in a cup two tablespoonfuls of good 
vinegar, one of Worcester sauce, two 
of mushroom catsup, on© of moist 
sugar, one small teaspoonful of salt, 
and half a teaspoonful of ground pepper. 
When about to cook, wrap each slice in 
well oiled or buttered paper, and HJroil. 

Baking Meat. — General Re- 
marks. — This method of cooking, al- 
though inferior to broiling or ron =trng, 
is nevertheless superior to the process 
of frying. Baked meat, when carefully 
done, is sufficiently wholesome for occa- 
sional use. It must be kept in view, 
however, that in the process of baking 



68 



Speech is the Gift of All, but Thought of Feic. 



. — d- 

strain it, and put it again intO(,(j j 
saucepan. Add butter rolled in flour, 
the brains and sage chopped fine, a 
spoonful of catsup, and two spoonfuls of 
red wine. Boil the whole for a minute, 
and pour it over the head in the dish. 

Calf's Heart Baked. — A calf's 
heart, cleaned and stuffed like a bul- 
lock's heart, is extremely good baked 
in a good gravy. Sheep's hearts may 
also be cooked in the same way. 

Frying. — General Remarks. — 
This is one of the worst methods of 
cookery that can be adopted. It cannot 
be accomplished without the aid of oil 
or fat, which beyond question tends to 
render the meat very indigestible. It 
is no less injurious to vegetables. As 
an example of this it may be stated 
that the potato when fried becomes 
waxy in its texture, and often produces 
derangement of the stomach in healthy 
and vigorous persons. As it is requisite, 
however, to give instructions for this 
mode of cooking, we submit the follow- 
ing as most suitable : — 

To Fry Beefsteaks. — Fry them 
over a brisk fire in butter, and when 
done and of a good light brown, put 
them in a dish before the fire. Then 
take half a pint of hot gravy, and put 
it into the pan with pepper and salt, 
and two or three shalots chopped fine. 
Boil it for two or three minutes, and 
pour it over the steaks. Garnish with 
horseradish. 

To Fry Veal Cutlets. — Cut them 
from the fillet in neat small pieces about 
half an inch in thickness. Dip them 
into the well-beaten yolk of an egg; 
spriiilde them over with bread crumbs, 
sweet herbs chopped small, and grated 
lemon peel, and fry them in butter to 
a light brown. When done, pour out 
the butter, and make gravy in the pan 
with warm water or broth, adding a 
little lemon juice and mushroom catsup, 
and thicken with flour and butter ; lay 
mashed potatoes in the centre of the 
dish, and the cutlets round it. 

To Fry Mutton Ciiors. — Turn the 
chops in the pan frequently, and when 
done remove them to a hot dish, and 
pour away the fat in the pan. Boil 



the vapour exhaled from the meat does 
not escape as in roasting ; there is like- 
^^'ise a much greater retention of the 
oleaginous juices of the meat in a state 
Avhich renders the food less nutritious, 
as well as less digestible. 

Baked Rump of Beef. — Cut out the 
bone and break it, beat the flesh with 
a rolling pin ; season with pepper, salt, 
and cloves, and lard the meat across. 
Put the meat into an earthen pan, with 
the broken bones, somebutter, bay leaves, 
whole pepper, one or two shalots, and 
sM'cct herlis ; cover it close, and place 
it in the o^cn ; it will require six hours 
to bake. Skim off the fat, dish the 
meat, and serve with di'ied sippets and 
its own liquor. 

Baked I-eg of Beef. — Cut the meat 
off and break the bones. Put them all 
into an earthen pan with two onions, 
and a bvrndlo of sweet herbs, and season 
with -whole pepper, cloves, and blades 
of mace. Cover it with water, tie the 
top close with brown paper, and put it 
in the oven. When done, take out the 
pieces of meat, lay them in a dish, and 
retium them to the oven to keep hot. 
Skim off the fat, and strain the liquor, 
pick out the bones and sinews, and put 
them in a saucepan Math a little of the 
gravy, and butter rolled in flour. When 
hot pour it into the dish with the meat. 

To Bake Ox Cheek. — This is to be 
done in the same way as recommended 
for leg of beef; and if the liquor be too 
rich it may be reduced with boiling 
water. 

To Bake Calf's Head. — Clean it 
carefully, and put it into a large earthen 
dish, laying it on iron skewers placed 
across the top of the dish. Grate some 
nutmeg over the head, mth sweet herbs 
chopped small, pepper and salt, crumbs 
of bread, and a little lemon peel. Flour 
it, placing some pieces of butter over 
it, and put it into the oven. Put into 
the dish a bunch of sweet herbs, an 
onion, a blade of mace, some whole 
pepper, two cloves, and a pint of water. 
Boil the brains with sage. When done, 
lay the head on a dish before the fire ; 
then put into a saucepan the gravy which 
has drained into the dish. When boiled, 



Advise not whal is Pleasant, but what is Useful. 



69 



^ ^.^ ill it a few tablespoonfuls of brotli or 
warm water, with a tablespoonful of 
mushroom catsup, or any other sauce 
with a good flavour, and when hot pour 
it into the dish with the chops. 

Mutton cutlets may be dressed in 
the same way as veal cutlets, and served 
with tomato sauce. 

To Fry Lamb Chops. — Trim neatly 
some chops from the loin, and season 
them with a little pepper; wet them 
with yolk of egg, and cover them with 
grated bread, marjoram, thyme, parsley, 
and lemon peel finely chopped and 
mixed together. Fry the chops of a light 
brown. Garnish with crisp parsley. 

To Fry Sausages. — In addition to 
the usual method of frying sausages, 
take six apples, and slice four of them ; 
cut the remaining two into quarters, 
taking out the cores. Fry the slices 
with the sausages till of a nice light 
brown. When done, put the sausages 
in the middle of the dish and the sliced 
apples round them. Garnish with the 
quartered apples. 

To Fry Chickens. — Cut them into 
quarters, rub them with yolk of egg, 
and cover them with crumbs of bread, 
pepper, salt, grated nutmeg, lemon peel, 
and chopped parsley. Fry them in but- 
ter, and when done put them on a dish 
before the fire. Thicken some gravy 
with flour, adding a little cayenne pep- 
per, some mushroom catsup, and lemon 
juice, and pour it over the chickens. 

To Fry Haddock. — Skin the fish, 
cover it with bread crumb and egg, 
seasoned with salt and pepper, and fry 
with boiling lard or butter. 

To Fry Soles. — Beat up two eggs 
and a little salt, rub it over the fish, 
and sift on it some bread crumbs. Fry 
to a light brown. If the soles are large 
and thick, divide them into two or three 
pieces, or score them to the bone. 

To Fry Skate. — Divide the pieces 
of skate, and dry them on a cloth ; beat 
the white and yolk of an egg thoroughly, 
and dip the pieces of fish into it, and 
then into bread crumbs. Fry in hot 
lard or oil tUl of a fine brown ; garnish 
with crisp parsley, and serve with caper 
sauce with an anchovy in it. 



To Fry Mackerel. — Divide the 
fish into pieces ; remove tlie skin ; dip 
them in beaten egg ; sticw on them 
chopped parsley and bread crumbs, and 
fry them. For sauce melt some butter 
•with a little flour, put into it the roes 
of the fish, pounded ; season with salt 
and cayenne, and a little catsup, and 
pour it hot over the fish. 

If mackerel are quite fresh when 
bought, they are very delicious cooked 
in the following manner: — Split the 
fish down the back, clean it, and wash 
in salt and water ; lay it in a dish with 
the skin downwards, sprinkle it thickly 
over with pepper and salt, and lay in a 
cool place. Fry with a quantity of 
butter or oil, and serve with fried 
parsley. 

Vegetable Food. — General 
Remarks. — This subject is intimately 
associated with that of cookery, and 
merits the attention not only of those 
immediately interested in culinary opera- 
tions, but of all intelligent persons. 
"Without referring to any particular 
modes of cooking vegetables, it is very 
desirable to be able to form some ideas 
as to the qualities of such substances, 
and their value, when compared with 
each other, as regards their powers of 
nutrition, their wholesomeness, and, in 
general, their relative suitableness as 
articles of food. AH the articles of food 
yielded by the vegetable kingdom may 
be comprehended under the following 
classes : — The various kinds of grain, 
such as wheat and barley ; the ditlerent 
sorts of leguminous seeds, such as peas 
and beans ; the various herbs, such as 
salad; the roots, such as the potato, 
carrot, and tutmip ; and the various 
fruits, such as apples and pears. Under 
each of these subdivisions a few general 
observations wiU not be out of place. 

Roots of Vegetables as Food. — 
Nature is for the most part accurate in 
her instincts, an d it may be safely affirmed 
that any species of aliment for which 
we have a permanent and therefore a 
natural appetite is on that account salu- 
tary, and adapted to our wants. This 
is pre-eminently the case as to the potato. 
Even with the simplest preparation, 



70 



Where Boasting ends, there Dignity begins. 



and the addition of a little salt, it affords 
a wholesome and agreeable food. It some- 
times constitutes for months together, 
either with or without milk, the staple, 
and almost the sole food of thousands of 
the most industrious people in Ireland, 
an evidence not to be doubted of its 
highly nutritive and salutary qualities. 
The mealy sort of potato is, in aU re- 
spects, the best, and the simplest method 
of preparing this valuable esculent for 
the table is also the best. The potato 
yields a large quantity of arrowroot, or 
starch, of excellent quality. Turnips, 
parsnips, celery, are all wholesome roots. 
The onion is said to assist digestion ; 
but carrots and radishes are less digest- 
ible than several others. 

Leguminous Vegetables. — In this 
class are included peas, beans, and all 
the variety of plants which produce 
their seeds in pods. AU these are more 
or less Liable to objection as articles of 
diet. They are all indigestible, heating, 
productive of flatulency, and afford 
comparatively little nourishment. Peas 
and beans, especially the latter, are 
oppressive to the stomach, and are best 
adapted to the strong and vigorous. It 
is proper to observe, however, that 
French beans are among the best vege- 
tables our gardens produce when eaten 
in the usual way, that is, while the pod 
is young and tender. 

Raw vEiSETABLEs, as articles of food, 
are not much to be recommended, even 
to those who are happy enough to be 
free fi-om the evils of indigestion. 
Lettuce, i however, contains a juice 
which is narcotic and soporific in its 
effects ; this was well knoAvn in the 
earliest ages. It is said that the cele- 
brated Galen used to eat the lettuce in 
the evening as a remedy for wakeful- 
ness, and those troubled by restless 
nights frequently use it with advantage 
at supper. 

The effect op boii.i ng on vegetables 
is veiy remarkable. J L deprives them 
of a large quantity of (be air they con- 
tain, and renders them altogether more 
soluble. The process of boiling is known 
to produce on vegetables the most un- 
expected results, converting some plants 



which, in a raw p.tafe, are extremely 
acrid and even iiiii-;'»nous, into bland, 
agreeable, and niitritious substances. 
A familiar instance of this is the potato ; 
in its raw state it is nauseous and un- 
palatable, and as it is one of the night- 
shades, it may be even slightly poisonous ; 
but when it is boiled it becomes farina- 
ceous, digestible, and nutritious. The 
cassava of America affords a still more 
striking instance of the beneficial effects 
of boiling. The plant is poisonous before 
being boiled, but afterwards becomes 
wholesome and excellent. The prepared 
cassava is well known to us under the 
name of tapioca, which, as our fair 
readers well know, forms the basis of 
an excellent and wholesome pudding. 

On Cooking Vegetables. 
— General Remarks. — All vegetables 
ought to be carefully washed and picked, 
and laid in cold water before being 
cooked. When boUed they should have 
plenty of water. Care should be taken 
not to overdo them, as it spoils their 
colour, and deprives them of their crisp- 
ness. They ought to be put iuto boiling 
water with a handful of salt in it, and 
when they begin to sink it i s a sign that 
they are sufficiently done ; if the water 
has not been allowed to slacken in the 
boiling, they should, when taken up, be 
di'ained immediately, or they will lose 
their colour. Hard water destroys 
the colour of those vegetables that 
sboiild look green. A piece of soda, 
about the size of a bean, put into a pot 
holding two gallons of water, in which 
the vegetables are to be boiled, will keep 
them of a beautiful green colour. The 
lid of the pot should be left off while 
boiling. 

Spinach, to Boil. — Pick and wash it 
with great care. Put it into a saucepan 
that will just hold it, sprinkle it with 
salt, and cover close. The saucepan 
must be set on the fire and M'ell shaken. 
When done, beat the spinach up with 
a little butter ; it must come to table 
pretty dry, and it looks well if pressed 
into a tin mould in the form of a leaf ; 
serve with poached eggs. 

To MAKE A Neat Dish of Vege- 
tables. — Wash a dish with white of 



Brevity is the Soul of Wit. 



71 



egg, and make four divisions in it with 
fined bread. Put in each division the 
following vegetables. Stewed spinach 
in one ; in the next mashed turnips ; in 
the third mashed potatoes, and in the 
fourth blanched onions and sliced 
carrots, or pieces of cauliflower, or heads 
of brocoH. 

Artichoke Bottoms, to Fry. — 
Blanch, flour, and fry them in fresh 
butter. Dish and pour melted butter 
on them, or put a little red wine into 
the butter, and season with nutmeg, 
pepper, and salt. 

Artichoke Bottoms, to Ragout. — 
Soak them in warm water for two or 
three hours, changing the water ; then 
put them in the stew-pan with some 
gravy, mushroom catsup, cayenne 
pepper, and salt. When boiling thicken 
them with flour, put them in a dish, 
pour the sauce over them, and serve them 
hot. 

Beetroot, to Cook. — If the beet- 
root is broken before it is di-essed it 
bleeds, loses its fine colour, and looks ill. 
Boil the root tender with the skin on, 
slice it into the stew-pan with a little 
stock and a spoonful of vinegar ; simmer 
till the gravy is tinged with the colour ; 
then put it into a small dish, and make 
a round of the button onions, first boiled 
tender ; take off the skin before serving, 
and serve hot. Or roast three large 
onions, peel off the outer skins till they 
look clear, and serve the beetroot 
stewed round them. 

Boiled Artichokes. — Twist ofi' the 
stalks and wash them in cold water. 
When the water boils put them in with 
the tops downwards. They will be 
done in an hour and a half. Serve with 
melted butter. 

Boiled Asparagus. — Carefully 
scrape the stalks till white ; cut them 
even; throw them into a stew-pan of 
clean water, and have ready a stew-pan 
with boiling water, and a little salt in it. 
Tie the asparagus in small bunches, put 
them in, and when they begin to be 
tender take them up. If too much 
boiled they lose both colour and taste. 
Toast a round of bread about half an 
inch thi-ck; dip it into the liquor the 



asparagus was boiled in, and lay it in 
the dish. Pour melted butter on the 
toast, lay the asparagus round the dish, 
the tops inwards, and serve with melted 
butter. 

Brocoli, to Boil. — Strip off the 
leaves till you come to the top ones; 
peel off aU the outside skin from the 
stalks and small branches, and throw 
them into water. Boil in accordance 
with the general directions. When the 
stalks are tender it is done. Serve in 
the same manner as asparagus. 

Kidney Beaks boiled. — String 
them ; slit them down the middle and 
cut them across ; let them stand some 
time in salt and water ; boU them, and 
when tender they arc done. Serve 
with melted butter. 

Cauliflower, to Boil. — Having 
cut off the green part, divide it into 
four ; put it into boiling milk and water, 
and skim the saucepan well. When 
the stalks arc tender take them up 
carefully, and put them to di-arn. Then 
put a spoonful of water into a stewpan, 
with a little flour, a quarter of a pound 
of butter, and pepper and salt mixed 
weU together. Take half the cauHflower 
and cut it as for pickling, put it into 
the stew-pan for ten minutes. Place 
the stewed cauliflower in the middle, 
and the boiled round it, and pour over 
it the butter in which the one half was 
stewed. 

To Boil Cabbage, Savoys, &c. — 
FoUow the general directions. '\Vhen 
the vegetables are tender, drain them 
with a sieve, but do not press them. 

To Boil Parsnips and Carrots. — 
BoU them with plenty of water, and 
when soft, which may be known by 
running a fork into them, take them 
up. Scrape them well. Serve them 
with melted butter in a sauce tureen. 
If they are old, peel before boiling. 

To Boil Peas.— Peas must not be 
done in much water. Chop s^^alded 
mint, and stir in cold butter, pepper, 
and salt. 

To Boil New Potatoes. — Potatoes 
ought to have only sufficient water to 
keep the saucepan from burning. Put 
them in cold water, with salt. Keep 



72 



Scandal will rub out like Dirt when it is Dry. 



them close covered, boil slowly, and 
M'hen the skins crack they are done. 
Drain out all the water, and place them 
again on the fire to throw off the steam 
and moisture, then peal them, lay them 
in a dish, and pour melted butter over 
them. Or when peeled, lay them on a 
gridiron till of a fine brown, and send 
them to table. AVhen the potatoe 5 are 
fully ripe, and taken up for winter, they 
are best steamed ; peel and wash them 
carefully first ; when done take the 
steamer off', and lay it before the fire 
to dry the potatoes. Shake them once 
or twice, and do not leave them at the 
fire for more than five minutes before 
serving. 

Law of Master and 
Servant. — "When no time is li- 
mited, either expressly or by impli- 
cation, the hiring is considered a hiring 
for a year. By the death of a master 
a servant is discharged. The contract 
of domestic servants is determined by 
giving a month's notice, or paying a 
month's \vages. The discharge of a 
servant may be justified for incom- 
petence, negligence, disobedience, dis- 
honesty, drunkenness, or pennanent 
disability. Should a master wrongfully 
dismiss his servant, the latter is entitled 
to bring an action concluding for wages 
during the whole period of the engage- 
ment. A master may bring an action 
for the seduction of his female servant 
in respect of the loss of her services. A 
master is bound to indemnify his ser- 
vant from the consequences of doing 
anything in obedience to his orders ; 
but he is not bound to indemnify a 
servant against the consequences of 
injuries sustained in the ordinary dis- 
charge of the duties for which he was 
hired. A master is not obliged to give 
a servant a character on dismissal. No 
action can be maintained against a 
master for giving an unfavourable cha- 
racter to a servant in answer to inquiries. 
If a master knowingly gives a false 
character of a servant to a person about 
to hire such servant, and the servant 
afterwards robs or inj urcs his new master, 
the latter may institute an action for 
damage. Pajnnent in goods to any 



person engaged as an artificer is illegal. 
When an employer or employed shall 
neglect or refuse to fulfil any contract 
of service, the party aggrieved may lay 
an information before a justice or 
sheriff, upon which a summons will be 
issued against the party complained 
against, and if he fail to appear, a war- 
rant will be issiied. 

The Law of Libel.— In the 
e3'e of the law, written libel is a greater 
injury than slander or oral defamation. 
General terms of abuse are not action- 
able imless they are committed to 
writing and circulated with the intent 
of injuring an individual in his profes- 
sion or trade, or in his holding any 
office, whether honorary or productive 
of emolument. The humiUty of the 
occupation is no objection to the action. 
Words imputing drunkenness to a 
master mariner, or insolvency or fraud 
to a tradesman, or incapacity to a pro- 
fessional man, are actionable, without 
proof of special damage. A publication 
calculated to injure the reputation of 
another by exposing him to contempt 
o« ridicule is a libel. The reviewer of 
a book, if he follow the author into 
domestic life for the purpose of slander, 
is ^menahle for libel. The imputation 
of wicked or corrupt motives against a 
public man is libellous. The existence 
of a slanderous rumour does not justify 
the repetition of it ; but a defendant is 
justified if he can substantiate that 
which he has published as true. 

Statements made by members of Par- 
liament in the course of their duty are 
privileged ; also statements made by a 
judge, coimsel, juror, witness, &c., in 
the course of a judicial proceeding. A 
master or mistress is privileged in 
making a defamatory communication 
to an inquiry respecting the character 
of a servant. A person who falsely 
publishes a defamatory libel of another 
may be apprehended by warrant and 
committed for trial. When a libel tends 
to produce great public mischief, a 
criminal information may be instituted 
by the Attorney-General. 

In case of any indictment for the 
publication of a libel, if judgment be 



They may Laugh ivho \Vi)i. 



73 



given for the defendant he is entitled 
to recover costs from the plaintiff; or 
if judgment is for the plaintiif, the de- 
fendant must pay the costs. 

The Game of Bezique. — 
The follo\ving account of this interesting 
and popular game is abridged from the 
treatise by " Cavendish," by special 
permission of Messrs. De la Eue. The 
game is usually played by two persons. 
The packs being shuffled, the players 
cut for deal. The dealer gives eight 
cards to each player. The seventeenth 
card is turned up for trumps. 

Playing.— The non-dealer plays any 
card out of his hand, and the dealer 
plays a card to it. If he ■wins or trumps 
it he has to lead. "Whoever Avins the 
trick has the next lead; but before 
playing each player draws a card from 
the pack spread before them, the Avinner 
of the trick drawing the top card, and 
the other player taking the card next it ; 
by this means the number of cards in 
each hand is restored to what it origi- 
nally was, viz., eight. By this process 
of alternate playing and drawing a card 
the stock is at length exhausted. In 
playing, the highest card of the same 
suit wins the trick ; the ace is highest, 
then the ten, the king, queen, knave, 
nine, eight, and seven. On the case of 
ties the leader wins. Trumps win other 
suits. The tricks are left face iipward 
on the table till the end of the lead ; 
they are of no value but for the aces 
and tens they contain. The objects of 
the play are to win aces and tens, and 
promote in the hand various combina- 
tions of cards which, when "declared," 
score a certain number of points. 

Declaring.— A declaration can be 
made only immediately after winning 
a trick, and before drawing a card froDi 
the pack. It is done by placing the 
declai'ed cards face upward on the table. 
Players are not boimd to declai-e imless 
they like. A card cannot be played to 
a trick and declared at the same time. 
Only one combination can bo declared 
to one trick. In declai'ing fresh com- 
binations, one or more cards of the fresh 
combination must proceed from the pai-t 
of the hand held up. The same card 



can be declared more than once, provided 
the combination in which it afterwards 
appears is of a different class. The 
player scoring the last trick can, at the 
same time, declare anything in his 
hand, after which all declarations cease. 

Variations in the Game. — It may 
be played by three or by four persons. If 
by three they all play against each other, 
and three packs of cards are used. 

Number op Packs. — If four plaj^, 
four packs ai-e used, shuffled together ; 
but this is considered as being very 
complicated. 

Diminished Scores. — Some players 
consider the double bezique and sequence 
scores as too high, and therefore make 
the score for the former 300, and for the 
latter 200. 

The Last Trick. — This is sometimes 
understood to mean the thirty-second 
trick, or last of all. This, however, is 
supposed to be an error arising from 
incorrect nomenclature. 

Aces and Tens. — These ai-e some- 
times not scored till the end of the hand. 

Scoring. — The score may be kept 
with a bezique board and pegs, or by a 
numbered dial and hand, or by means 
of counters, which last method is the 
best. 

Hints to Learners. — The foUoA^Tng 
hints may be of use in solving one of 
the chief difficulties, that of deciding 
what cards to retain and what to throw 
away. (1) It is no advantage to get 
the lead unless you have something to 
declare. (2) The cards that can, without 
loss, be parted with, are sevens, eights, 
and nines. (3) After these the least 
injurious cards to part with arc knaves. 
(4) In difficulties it is better to lead a 
ten or an ace as a rule, than a king or 
queen ; but to the rule there are several 
exceptions. (5) It is seldom advisable 
to go for four aces unless you happen 
to hold thi'ee, and are in no difficidty. 
(6) If diiven to lead an ace or a ten, 
and yoiu" adversary does not take the 
trick, it is often good play to lead another 
next time. (7) Do not part with small 
trumps if it can be helped. (8) Do not 
part with trump sequence cards. (9) 
Until near the end do not part with 



74 



He is ti'dl Paid that is tvell Satisfied, 



Lezique cards even after declaring 
bezique. (10) Having a choice bet-\veen 
playing a possible scoring card or a 
small trump, or a card you bave de- 
clared, play the declared card so as not 
to expose your band. (11) Avoid show- 
ing your adversary by what you declare, 
so that he shall not be able to make the 
trump sequence or double bezique. (12) 
Whenever your adversary leads a card 
of a suit of which you hold the ten, 
take the trick with the ten. (13) Win 
the last trick if possible. (14) In play- 
ing the last eight tricks your object 
should be to save your aces or tens and 
M'in those of your adversary. Our 
readers will find the game of bezique 
minutely described in " The Pocket 
Guide to Bezique," and " The Game of 
Bezique," both by Cavendish. 

The Game of Drole.— We 
shall endeavour to give an account of 
this new and interesting game, taken, 
by the kind permission of Messrs. 
De la Rue, from their work on Drole, 
by " Cavendish." To play a di-ole board 
one or two packs of cards are required, 
and two or more persons may engage in 
the game. The players having cut for 
deal, the dealer gives five cards to each 
pla)^er, and the remainder of the pack 
is put aside. The cards have a certain 
rank: — -The king highest, then queen, 
knave, ace, ten, niue, eight, seven, and 
three are no trumps. If two play, all 
cards below a seven ai-e thrown out. 
For every additional player four cards 
are added to the pack, then if three play 
the sixes are added ; if four play the 
fives also are added, and so on till the 
pack is exhausted. The leader plays any 
card out of his band he pleases, placing 
it on the board face iipward, and in any 
division of the board. A card played in 
its own suit can be won only by a 
superior card of that suit ; if played on 
a suit not its ovm. it can be won by a 
siiperior card of either of these suits ; 
but a card placed on the line dividing 
two suits, neither being its own, can be 
won by a superior card of its own suit, 
or of either of the two played on ; and 
a card played over the i)lace where four 
suits join, i. c, on all the four suits, can 



be won by a superior card of any of 
them. The tricks count according to 
the number of suits played on. Each 
player plays to the card led. Each 
must follow suit to the card led, or win 
the trick. For example, a club is played 
on the diamond suit. If any player can 
win the trick with a diamond, be may 
do so, notwithstandiag that he has a 
club in band. Again, suppose a player 
has a club and a diamond, both higher 
than the club led, he may head the trick 
with either. If he has a higher and a 
lower club, he may head the trick or 
not, so long as he follows suit to the 
card led. The player need not follow 
suit to the suit played on, only to the 
card led. Whoever wins the trick 
leads to the next. All the five cards 
are thus played from each hand one by 
one, the players scoring after each trick. 
When two play, twenty-three is the 
game ; and when more than two play, 
seventeen is the game. 

Savage Dkole. — There are only two 
deals in this game ; but in all other 
respects it is similar to the ordinary 
game of drole. The player who is 
highest at the end of the second band 
wins the game. In case of ties there is 
another deal, and the game continues 
until one player stands highest at the 
conclusion of a hand. 

PiuviLEGED Cards. — These are the 
Emperor, the Empress, Beautiful Nell, 
Jack Drole, and the aces (the four 
beggars) . These cards have the powers 
now to be described, viz. : — 

The Emperor (King of Hearts), 
whether led or played, wins every other 
card in any suit, except the privileged 
cards, and counts double what the trick 
was played for. 

The Empress (Queen of Hearts), 
whether led or played, wins the king if 
in the same trick with him, counting 
what the king would have scored had 
be won. If the King of Hearts is not 
in the trick the Queen ranks only as an 
ordinary card. 

Beautiful Nell (Queen of Spades) 
has the power of interceding, i. e., of 
preventing a trick from counting. 
^yheuevcr the Queen is played to a 



The Labour toe delight in, physics Pain. 



75 



trick, the trick goes for nothing. The 
player of the Queen of Spades has the 
next lead. 

Jack Drole (Knave of Diamonds) 
has the power of robbing in any suit, 
that is, sending back the player who 
wins the trick as many points as he 
would have scored. The player of 
drole cannot win the trick ; he merely 
sends hack the winner, but he takes the 
next lead. If Jack Drole is led to a 
trick he has only the same power as an 
ordinary knave, and may win or be 
won. 

The Four Beggars (the aces). — 
When a trick containing an ace scores 
more than two, the player of the ace 
begs, namely, gets part of the score 
from the wimier. In a trick scoring 
three or four, the ace gets one and the 
■winner the remainder. In a six or 
eight trick the ace gets two, the winner 
the remainder. If a trick is robbed the 
ace goes back in the same proportion, 
and the winner goes back the remainder. 
When there are two aces in a trick the 
second ace gets nothing. There is no 
begging in a trick which is won by an 
ace, in a trick which wins the game, 
nor in a trick to which Nell is played. 
An ace may be played to any suit. 

Laws of Drole. — (1) The lowest 
card deals. (2) The player to the 
dealer's right cuts. (3) If the dealer 
gives any player more or less than five 
cards, and the player declares it, there 
must be a fresh deal, and the dealer 
goes back four points. (4) If the dealer 
deals himself less than five cards, he 
may complete his hand from the stock 
before playing to the first trick, and is 
then not liable in any penalty. (5) If 
a player has more or less than five cards 
dealt him, and fails to declare it before 
the first trick, he goes back four points, 
and can score nothing that hand. (6) 
If a card is exposed in dealing there 
must be a fresh deal. (7) If there is a 
card faced in the pack, there must be a 
new deal. (8) If a player deals out of 
turn the error may be rectified before 
the deal is complete. 

Playing. — If a player exposes a card 
after the deal is complete, he can score 



nothing that hand. If a player leads 
out of turn it is the same as thougli he 
had exposed a card. When more than 
two play, the player to the dealer's left 
has the first lead. A card once led in 
turn cannot be taken up again. If a 
player revokes to the card led, and does 
not head the trick, he must go back 
four. The cards must not be searched 
during the play of the hand. If a plaj-er 
who is robbed, or incurs a penaltj^ has 
not already scored as many as he has to 
go back, he owes the difi"erence, and 
must pay it off before he begins to 
score. 

Best Mode of Treating 
Bleeding from the Nose. — 
This may be caused by violence, or may 
arise from an impoverished state of the 
blood. Wlien it occurs in persons of 
middle age it is more serious, as it is 
then often a symptom of some other 
disease. 

The bleeding can generally be stopped 
by making the patient raise both his 
arms above his head, and hold them 
there for some time. Sponging with 
cold or iced water to the forehead and 
face, or applying a towel wet with cold 
water between the shoulders, will, in 
most cases, succeed. The application 
of a strong solution of alum or fron-alum 
to the inside of the nostrils, or plugging 
the nostrils with lint or cotton wool 
soaked in the solution, may be necessary 
if the bleeding is profuse. 

The health of persons subject to these 
attacks should be improved by nutri- 
tious diet, — animal food, with potatoes, 
watercresses, and fruit. The following 
prescription may be relied on : — 

Tincture of steel . . 2 drachms. 

Dilute muriatic acid . 1 drachm. 

Syrup of orange peel 1 ounce. 

Infusion of calumba 7 ounces. 
Mix. For a boy, one tablespoonful m 
a wineglass of water before meals ; for 
an adult the dose may be increased. 

Weak Eyes. — Bathe the eyes 

night and morning with tepid water, 

and then use the following lotion : — 

Oxide of zinc 1 drachm. 

Hose water . 8 ounces. 

Mix. If the eyelids stick together in 



76 



Of Two Evils, choose the Least. 



the mornings a little weak citrine oint- 
ment (golden ointment) slightly warmed 
should he applied at bedtime to the 
edges of the Hds with a feather or the 
tip of the finger. 

Astringent Eye-water.— Ten drops 
of extract of lead, viz., the liquor 
plumbi acetatis of the druggist; dis- 
tilled vinegar two drachms, distUled 
water four ounces. This is an excellent 
wash for inflamed eyes. 

Anodyne Eye-avater. — Solution of 
acetate of ammonia two ounces, distilled 
water, hot, six ounces, soft extract of 
opium ten grains. Dissolve the opium 
in the hot water, strain through fine 
muslin, and add the solution of the 
acetate of ammonia. This application 
frequently afibrds great relief from the 
pain and irritation accompanying in- 
llammation. 

Eye-waterfor Specks on the Eye. 
— Oxymuriate of merciiry half a grain, 
best rose water four ounces. This so- 
lution is of much use in removing the 
indolent inflammation and the white 
specks which an acute inflammation of 
the eyes frequently leaves after it. 

Embrocations and 
Liniments. — These preparations 
have the consistence of oils, so as to 
allow of their being easily rubbed on 
the skin. They act as local stimulants, 
relieving deep-seated pains and inflam- 
mations. 

Liniment for Sprains and Bruises. 
— Compound liniment of camphor an 
ounce and a half, tincture of opiiun half 
an ounce. Mix. This is an admirable 
application for sprains and bruises after 
the inflammation has disappeared, and 
for rheumatism and colic when unat- 
tended by inflammation. 

Liniment for Bruises a>:d Sprains 
AVHEN Inflamed. — Acetate of ammonia 
and soap liniment of each an oimce, 
mixed together. 

Liniment for Eheumatism. — Olive 
oil and oil of turpentine of each an oimce 
and a half, spirit of vitriol three drachms. 
Mix. This will be found excellent for 
rheumatism, sprains, chilblains, and 
other cases in which active application 
id needful* 



Chilblain Liniment. — One ounce 
of camphorated spirit of wine, half an 
oimce of the liquor of subacetate of lead. 
Mix and apply three or four times a day. 
This is Sir Astley Cooper's prescription, 
and very efficacious. 

Chlorodyne. — An excellent 
remedy for various internal pains. Its 
power of soothing the patient is very 
great, and it is not accompanied by the 
injurious efiects consequent on the ad- 
ministration of laudanum, morphia, or 
opium. The bottles in which this patent 
medicine is sold are accompanied by 
directions for its proper use. 

Food for Invalids.— Meat 
Panada. — Take the inside of a loin 
of mutton or of part of a sirloin of beef, 
poimd it tUl it wiU pass through a sieve 
when mixed Math hot water or with 
broth, as it is required to be more or 
less rich. The most proper seasoning 
is a little salt. It ought to be kept in 
an earthen vessel in a cool place. When 
a little of it is required it should be 
warmed up and served with thin slices 
of bread. 

Bread Panada. — Grate a teacupful 
of bread, and mix well with it some beef 
or mutton gravy, boil tUl it thickens, 
stiiTing it when boiling. 

Sago Milk. — "Wash a tablespoon- 
ful of sago in cold milk, pour oft' the 
milk and add to the sago a quart of 
new milk. Boil both together down to 
one pint, add a little cinnamon if neces- 
sary. 

Drinks for Invalids. — 
Milk Whey. — Place a small piece of 
rennet in a cup of hot water for four or 
five hours. Pom* the water into two 
quarts of new milk, and when the curd 
appears, strain the whole through a hair 
sieve into a jug. The whey may be 
given to a patient either cool or luke- 
warm. 

White Wine Whey. — Boil half a 
pint of new milk, and while boiling 
pour into the saucepan two glasses of 
white wine. The cui-d, which will 
soon form, will fall to the bottom of the 
saucepan, and the whey can be strained 
carefully oft'. This whey promotes 
perspiration ; it is of much use, there- 



^Tis not for Mortals always to be Blest. 



77 



fore, at the commencement of an illness. 
It forms also an excellent draught in 
the earlier stages of a patient's recovery. 

Nitre "Whey. — Pour a dessertspoon- 
ful of the sweet spirit of nitre into boil- 
ing milk. Sweeten it with a little white 
sugar. This preparation is an excellent 
sudorific. It ought to be taken as hot 
as possible. 

Lemon or Vinegar "Whey. — Pour 
a tablespoonful of lemon juice and 
vinegar into boiling milk. The whey 
thus produced is said to be less stimu- 
lating than that made from wine. 

Lemon "Water. — Put two or three 
sUces of lemon with a lump of sugar 
and a spoonful of capillaire into a 
covered jug, and pour into it a pint of 
boiling water. Cover it closely for two 
or three hours. It will thus form a 
very agreeable drink for a feverish 
patient. 

Raspberry Vinegar. — A dessert- 
spoonfid in a tumbler of cold water 
forms a very useful drink for some 
invalids. 

ArrLE "Water. — Slice some apples 
and cover them with boiling water, 
putting in a little sugar and lemon peel. 
This makes a very pleasant beverage 
for invalids. 

Tamarind "Water. — Hot water 
poured on tamarinds makes a very 
agreeable drink, but as the infusion is 
somewhat acid, the advice of the medical 
man should be had recourse to before 
using it. 

Two-MiLK "Whey. — One of the most 
agreeable as well as the most wholesome 
drinks a patient can take is two-milk 
whey, which may thus be easily pre- 
pared : — Boil a pint of new milk. "When 
quite boiHng add a small cupful of sour 
milk, and set it on the fire until it boils 
up briskly ; take off the saucepan and 
stand it beside the fire for a few mo- 
ments. The acid in the sour milk will 
convert the whole into curds and whey, 
when the whey shoiild be poured off 
for use. If the milk is not all turned 
into curds and whey, add a little more 
sour or butter-milk until the whey looks 
clear, but it must not taste acid. This 
whey is an excellent diaphoretic and 



febrifuge, and in several respects supe- 
rior to the whey made with wine or 
vinegar. 

To Destroy Moths.— Motha 
are extremely destructive to books, 
clothes, and the leaves of plants ; every 
moth should be killed when seen. The 
best prevention against these insects is 
to close the windows after nightfall. 
The odour of camphor and Russia leather 
is obnoxious to them. To protect furs 
and M'ooUens from their ravages, the 
articles should be frequently brushed 
and exposed to the air. Furs seldom 
used ought to be carefully wrapped up 
in linen. Insect powder is useful in 
destroying moths, also the fibres of a 
plant called Vetivert, which is much 
used in France to destroy them. 

How to Destroy Cock- 
roaches. — The house-beetle and the 
black-beetle or cockroach leave their 
places of concealment at night; they 
frequent kitchens, bakehouses, and the 
cabins of ships. The cockroach de- 
vours animal and vegetable substances, 
and emits from its mouth a dark fluid 
imparting a fetid odour. The best 
method of destroying these household 
pests is to place on the floor a glazed 
washing basin with a little treacle at 
the bottom. Rest a slip of wood in 
a slanting direction between the edge 
of the basin and the floor. During the 
night the beetles, attracted by the 
treacle, will enter the basin to enjoy it. 
Having attained their object by mount- 
ing the wooden trap, they descend to 
their prey, but are unable, from the 
slippery nature of the sides of the basin, 
to retrace their steps, and perish in the 
scene of their festivities. A tame hedge- 
hog in a kitchen is useful in catching 
and eating cockroaches. Phosphor paste 
answers the same purpose, particularly 
that form of it sold under the name of 
" Brown's Magic Paste," which we have 
found most effectual for desti'oying these 
insects, and which no cat or dog will 
touch. 

Infectious Diseases. — It 
has been conjectured that typhus and 
other malignant diseases have their 
origin in a concurrence of causes rarely 



78 



Truth is always Strange, Stranger than Fiction. 



taking place, but that afterwards they 
are propagated by a peculiar contagion. 
The combination of a very few circum- 
stances is sufficient to generate typhus 
fever. The most powerful of these cir- 
cumstances are confinement in crowded 
and ill-ventilated places ; uncleanliness 
of all kinds ; the putrid efitiuvia of 
animal and vegetable substances, and 
insufficient and unwholesome food. It 
is desirable to observe that the confine- 
ment of the malignant efiluvium within 
the walls of a building is not always 
necessary for the production of typhus 
fever. It has been occasioned by the 
oifal of a city accimiulated without the 
walls, and in hot and foggy weather 
has been known to spread from the 
infected city over the country adjacent. 
It may be carried from place to place 
by the wind when the cause of infec- 
tion is sufficiently abundant. A striking 
instance of this took place at the Old 
Bailey on the 12th May, 1750. Certain 
prisoners before their trial were de- 
tained for nearly a whole day in a small 
ill-ventilated and crowded apartment, 
some of them at the time labouring 
under jail fever. "When the prisoners 
were broiight into court the -windows 
at the end of the hall opposite to the 
place occupied by the judges were 
thrown open. The people on the left 
side of the court, on whom the tainted 
atmosphere blow, were infected with 
the fever, while those on the opposite 
side escaped. The Lord Chief Justice 
and the llecorder, who sat on the Lord 
Mayor's right hand, escaped; while the 
Lord Mayor, and those of the bench 
who sat on the left side of the bench 
were seized with the fever. Many of 
the Middlesex jury, who were on the 
left side of the court, died, but the 
London jury who were opposite to them 
received no injury. These facts prove 
the necessity of cleanliness, free venti- 
lation, and the importance of removing 
all decaying animal and vegetable sub- 
stances from the vicinity of human 
habitations. 

Immediate Causes of Infection. 
—Contagious diseases are propagated 
by actual contact, by the medium of 



the air, and by substances which have 
been near the sick or in contact with 
them. 

To Prevent Infection. — From 
what has been already said, some im- 
portant suggestions will doubtless occur 
to the reader as to the means of check- 
ing or even of preventing the spread of 
fever. But a few particulars may be 
properly added. Let communication 
with the sick by actual contact be as 
far as possible avoided. Let the patient 
be lightly covered with the bedclothes, 
his chamber freed from all unnecessary 
articles of furniture, and kept perfectly 
clean ; the sheets and body linens fre- 
quently changed and removed from the 
sick room, as well as all substances 
producing, or likely to produce, any 
smell ; and above all things let the 
chamber and the adjoining apartments 
and passages be completely and freely 
ventilated by opening opposite doors 
and windows ; for although contagion 
may be carried by the air, it becomes 
inert when, instead of being coiicen- 
trated, it is sufficiently diffused. 

Special Preservative against 
Infection. — In a lecture delivered in 
the Koyal Institution, on the 21st Jan- 
uary, 1870, Professor TyndaU proved, 
by a series of interesting experiments, 
that the surest filter in a contagious 
atmosphere is cotton wool. " If a phy- 
sician," said the Professor, "wishes to 
hold back from the lungs of his patient, 
or from his own, the germs by which 
contagious disease is said to be propa- 
gated, he will employ a cotton wool 
respirator. In the crowded dwellings 
of the London poor, where the isolation 
of the sick is difficult if not impossible, 
the noxious air aroimd the patient may 
by this simple means be restored to 
practical purity. Thus filtered, attend- 
ants may breathe the air unharmed, for 
it is exceedingly probable that the 
germs which lodge in the air-passages, 
and which at their leisure can work 
their way across the mucous mem- 
brane, are those which sow in the body 
epidemic disease. If this be so, such 
disease may be warded off by filters of 
cotton wool." 



Knoiuledee is no Burden. 



79 



Disinfectants are substances which, 
used either in fumigation or otherwise, 
have often a most vahiable effect in 
checking and even destroying the con- 
tagion of malignant diseases. They 
should always be employed in connec- 
tion -with free and thorough ventilation, 
without which they may be entirely 
useless. 

Fumigation with the mineral acids 
is freqvfently a most effectxial method 
of checking the progress of contagious 
diseases. For this purpose the nitric 
and muriatic acids seem to have equal 
power; but the former is to be pre- 
ferred, because its fumes can be 
breathed with less inconvenience than 
the latter, by those who are obliged 
to bo present during the process of 
fumigation. The nitrous acid vapour, 
as a fumigation, has been employed 
with the utmost success in tj-phus fever. 
As an evidence of the value of this 
method of disinfection it may be men- 
tioned that Dr. Carmichael Smyth, of 
London, by whom it was originally 
practised, received from Parliament a 
premium of £.5,000 for his discovery. 

The nitrous acid vapouii, so in- 
valuable as a disinfectant in contagious 
fevers, is obtained by decomposing nitre 
by means of heated sulphuric acid, and 
this process may be performed in the 
following manner : — Put half an ounce 
of vitriol (that is to say, sulphuric acid) 
into a crucible glass or china cup, and 
warm it over a lamp or in heated sand, 
adding to it from time to time a little 
nitro. Several of these vessels must 
be placed in the sick chamber and in 
the neighbouring apartments and pas- 
sages, at the distance of twenty feet or 
more from each other, according to the 
height of the ceiling and the virulence 
of the contagion. 

Muriatic acid gas likewise affords 
an excellent means of fumigation in 
cases of contagious fevers. It can be 
produced with great facility. Put a 
pound of common salt into an earthen 
vessel, and pour over it from time to 
time a small quantity of sulphuric acid 
till the whole salt is moistened. The 
muriatic a"id gas will thus be thrown 



off: but if the apartment be very large 
and the air very foul aud offensive, a 
larger quantity of the gas will be pro- 
duced by the application of a gentle 
heat imder the vessel in which the salt 
and sulphuric acid are contained. 

Sulphur as a Disinfectant, — Dr. 
James Dewar, of Kirkcaldy, was led, 
during the recent prevalence of the 
cattle plague, to study the subject of 
disinfectants. He found that sulphur- 
ous fumigation was entirely operative 
in preventing the spread of disease. 
His process is simple : — Into a chafing 
dish of red-hot cinders is placed a small 
crucible, into which is dropped a piece 
of sulphur stick of the size of a man's 
thumb. This will fumigate a large 
cowhouse in twenty minutes. Dr. 
Dewar also found that out of twenty 
homesteads, when fumigation with sul- 
phur was used, there was no case of 
fatal illness of any kind. Besides being 
useful as a preventive, sulphur, in 
virtue of the persistency with which it 
hangs about, proves serviceable in limit- 
ing the spread of contagion, in evidence 
of which a man's clothes, or even his 
hair, saturated with the fumes, will 
destroy the germinating power of any 
vital cells with which they are brought 
into contact. 

Carbolic Acid as a Disinfectant. 
— It is well known to chemists that 
the oxygen of the atmosphere — which, 
acting on metal exposed to it, produces 
metallic oxides (such, for example, as 
the rust upon iron) — is the same agent 
which effects the decomposition of 
animal substances, known as puti-efac- 
tion. Various methods have been 
adopted to interrupt or to prevent this 
process. One of these methods consists 
of producing a vacuum, and thus ex- 
cluding the active element in decom- 
position from the animal and vegetable 
substances to be preserved. Carbolic 
acid, however, combined with from ten 
to twenty-five parts of water, is pos- 
sessed of antiseptic power apparently 
as efficient as the exclusion of oxygen. 
It forms, therefore, an admirable dis- 
infectant, and will probably be found 
equal in this respert, if not superior, to 



^Tis Impious in a Good Alan to be Sad. 



the cHorides so successfully used for 
that purpose. 

Charcoal as a Disinfectant. — 
Peat and other forms of charcoal, in- 
cluding that which is made from 
seaweed, possess great antiseptic pro- 
perties. Vessels that have contracted 
impure smells may be at once rendered 
sweet by rinsing them with water mixed 
with charcoal powder. Fish and meat 
too long kept maybe rendered perfectly 
sound and free from any offensive odour 
by piitting a few pieces of charcoal 
into the vessel in which they are boiled. 
At a recent pharmaceutical conference 
it was stated by Mr. E. Stanford that 
the stems of the tangle, which are often 
thro'svn up after a storm on the shores 
of the Hebrides, and are frequently 
many feet in length and as thick as 
the wrist, can be converted, by being 
properly burnt, into excellent porous 
charcoal, resembling what is produced 
from animal matter, and having admi- 
rable properties for filtering water. 

Sir William Burnett's Disin- 
PECTiNG Fluid. — A solution of chloride 
of zinc, known as Sir William Burnett's 
Disinfecting Fluid, has been found 
most useful as a purifying agent, and 
in removing and destrojring contagion. 
In purifying sick rooms or crowded 
places the solution should he moistened 
by means of apiece of flannel cloth, about 
three or four feet square, attached to a 
long rod and waved through the air for ten 
minutes at a time ; in addition to which 
the floor should be mopped or sprinkled 
over with the same dilute solution, if 
necessary, several times a day, and a 
small quantity put into the close stools 
and bed pans. The waterclosets should 
also be cleansed with it, and two gallons 
occasionally thrown down each. When 
floors and woodwork are washed with 
the solution, the use of soap or soda 
should be avoided immediately before or 
after its application; and whitewash- 
ing should not be applied to any part 
recently washed or sprinkled with it. 

Chlorides of Soda and Lime. — 
Nothing can be more decisive than the 
evidence by which the importance of 
these substances has been demonstrated 



from time to time since their first dis- 
covery and application ; and the use of 
them cannot too strongly be recom- 
mended in all cases where danger of 
disease arises from putrid or offensive 
effluvia from vegetable or animal matter, 
or where the danger of infection exists, 
owing to contagious fevers or other 
diseases of a malignant character. In 
aU cases of typhus, putrid sore throat, 
measles, small-pox, and other diseases 
of an infectious kind, the sick apart- 
ment should he freely sprinkled with 
diluted chloride of lime twice a day or 
oftener ; and it is advisable to leave a 
small quantity exposed in a dish or 
basin, not only in the sick room, but 
in the adjoining passages and apart- 
ments, especially if there are other 
persons resident in the same dwelling 
with the patient. The chloride of Ume 
can be easily obtained from a chemist. 
Macdougall's disinfecting powder is ex- 
cellent for every purpose for which 
chloride of lime is used. 

Soft Water. — Soft water is 
a much more powerful solvent of vege- 
table matter than hard water. It is for 
this reason that in making tea or boil- 
ing vegetables with hard water a little 
carbonate of soda is of great service. 
Soft water is also of great importance 
in brewing, from the facility with 
which it dissolves the extractive matter 
of the malt. The instincts of the lower 
animals prove the superior wholesome- 
ness of soft water compared with hard. 
Horses prefer the former; and if from 
inattention they are confined to the 
latter, their coats become rough, and 
they suffer from gripes. Pigeons re- 
fuse hard when they have been accus- 
tomed to soft water. That soft water 
is more wholesome for man is an opi- 
nion of several eminent physicians, who 
have held that the tendency to goitre 
or swelling of the throat occurring in 
certain districts, is to be attributed to 
the practice of using hard water for 
domestic purposes. Hard water exposed 
for a few days to the action of the 
atmosphere will become quite soft, and 
will be found suitable for several house- 
hold operations. 



Music hath Charms to soothe a Savage Breast. 



Hints on Musical Instru- 
nnents. — The following paper on 
Musical Instniments is one of a series to 
be contributed specially for Best of Every- 
thing, by an eminent professor of music. 

The Choice and Purchase of 
Pianofortes, &c. — The pianoforte 
having become the most popular of 
aU mxisical instruments, and a neces- 
sary feature in the contents of every 
well-furnished hoxise, large num- 
bers are annually manufactured. The 
unthinking demand by the public for 
cheap pianos, and the readiness ■svith 
which those advertised at low prices 
are purchased, have led, however, to a 
system of making up, under a gaudy 
exterior, pianofortes which are utterly 
worthless as musical instruments. At- 
tempts have also been made by makers 
of reputation to supply good instru- 
ments, under the name of "pianettes," 
"schoolroom pianos," fee, at low prices, 
but at the sacrifice of several important 
points, such as size, tone, and mechan- 
ism ; so that they count little against 
the genera > axiom that cheap new 
pianos should be avoided. No piano 
offered at £20, new, should be looked 
at, nor any advertisedby"widow ladies ' ' 
at half their stated cost. For thirty 
guineas a faix instrument may be se- 
cured, but the befi makers charge from 
45 to 100 guineas for upright pianos, 
and from 80 to 250 guineas for their 
" grands." If you cannot afibrd a good 
new piano, be content with one at 
second-hand, which, if good, will be 
worth infinitely more than a cheap and 
gaudy new one. At sales by auction 
good second-hand instruments are often 
to be met with, biit caution must be 
observed. See that the "compass" of 
the piano is complete ; that is, that it 
contains at least eighty-two keys, or 6|- 
octaves. Take a C tuning-fork of con- 
cert pitch, and, striking the note C on 
the piano, test whether it stands to its 
proper pitch. But the safest mode is 
to secure professional advice in making 
the choice, for which a guinea at the 
utmost will be charged. Do not, how- 
ever, purchase an instrument whose 
tone strikes your own ear as unpleasant. 



The Preservation, Tuning, &c., op 
THE Pianoforte. — As sun and damp 
are mortal enemies of the piano, do not 
place it against an outer wall, in a 
draught, or opposite to a window, ex- 
cept one of northern aspect. A side 
light is convenient to the player. En- 
gage a tuner by the year, and let him 
tune it monthly, or at least quarterly. 
A professor oi music should not be 
asked to tune a piano, it being con- 
sidered infra dig., and, in fact, an 
entirely different vocation. Keep the 
piano locked if children are about. 
Wipe the keyboard with a soft duster 
before and after use. Avoid frequent 
use of the soft pedal, as it puts the 
instrument out of tune. 

Advice on the Three Tears Sys- 
tem. — By this plan a piano becomes the 
property of the hirer after paying a 
certain sum quarterly for three years. 
It is, however, open to important ob- 
jections. Should a single default of 
payment occtit, aU that has been pre- 
viously paid is lost. Common pianos 
at extravagant prices are too often 
palmed off by this method, and in every 
case the buyer pays dearly for the 
accommodation. 

Practising the Pianoforte. — The 
pianoforte, like every other piece of 
mechanism, requires regular use to keep 
it in proper working order. For the 
player's own improvement also, daily 
practice is imperatively necessary, to 
the extent of two hours at least. The 
early morning is the best time for prac- 
tice. According to the age, ability, and 
time at disposal of the pupil, the music- 
master will arrange what music is to be 
practised ; but in no case can the daily 
playing "at sight" of new music, the 
vigorous practice of scales and exercises, 
and the repetition of pieces already 
learned, with a view to the acquirement 
of additional finish and taste, be safely 
ignored. The choice of music is of 
great importance. The works of Beet- 
hoven, Mendelssohn, and HeUer, wiU 
afford rich delight to the earnest stu- 
dent. These belong to what is termed 
" classical " music, which should be pre- 
ferred by all who wish to acquire per- 



82 



So works the Honey-bee. 



feet execution and correct taste. Some 
of the popular music of the day possesses 
many pleasing qualities, but, as a nile, 
it is not worthy of the serious attention 
of those who wish to study the art in 
its highest form. 

Other musical instruments should 
be purchased and studied with a similar 
care ; remembering to engage a professor 
of the particular instrument required: 
not a trumpet player to teach the organ, 
nor a violinist to select a pianoforte. 

Hints on Bees and Bee- 
keeping. — Philosophers and poets, 
from a very remote period down to the 
presenttime,have devoted themselves to 
the study of the organization, the habits, 
and the instincts of the bee, — a creature 
whose natural history presents us with 
an array of facts in the highest degree 
instructive and entertaining. A few 
hints on the subject, condensed as much 
as possible, will not be unacceptable to 
our readers. 

Natural History of the Bee. — A 
community or family of bees is gene- 
rally understood to contain from twelve 
to thirty thousand individuals. About 
nine-tenths of the whole number are 
common or working bees, and the re- 
maining tenth male or drone bees, and 
at the head of the commonwealth there 
is a personage who is entitled " the 
queen" or mother bee. 

The Queen or Mother Bee. — This 
important individual differs in her ap- 
pearance and her functions from all the 
other members of the family. She is 
darker, longer, and more taper in figure 
than the common bee ; her legs are 
longer, although her wings are shorter, 
and underneath her colour is tawny or 
yello^^'ish brown. She is furnished 
Avith a sting like the working bees, 
which, however, she uses, it is said, 
only on very important occasions. She 
is the mother of the whole community ; 
nil the working bees, the cb-ones, and 
those intended to be future queens, pro- 
ceed alike from her eggs, of which, 
according to some writers, she has some- 
times been known to produce a hundred 
thousand in one year; a number not 
too large when new swarms are con- 



sidered, as well as the deaths and 
casualties continually occurring among 
the members of the hive. The mother 
bee not only occupies the maternal 
relation to her immense family, but 
exercises over them an influence ana- 
logous to that of a sovereign, a circum- 
stance from which her appellation of 
queen is justly derived. On her pre- 
sence depends not only the prosperity 
but the very existence of the bee nation ; 
and with this influence exercised by 
the queen herself, a corresponding in- 
stinct is in operation in all the then 
members of the community, which may 
justly be compared with what we 
understand by the term " loyalty." 
The absence of the insect monarch, 
whether from death or any other cause, 
speedily entails disorder, confusion, 
and anarchy ; all labour is terminated, 
and the bees disperse. 

The "Working Bees. — These are 
distinct, both from the queen and the 
drones, being smaller, and having the 
charge of making incessant provision 
for the well-being and sustenance of the 
whole family. Their daily toils are an 
illustration of what is called the " divi- 
sion of labour,"— the value of which 
was unknown to man for centuries after 
the bee had been taught to avail her- 
self of the system. Some of the workers 
occupy themselves in making the combs 
from the wax, which is a natural secre- 
tion ; others keep the eggs warm which 
are to produce future members of the 
hive ; others engage in feeding the 
queen and the larvae or young brood ; 
others take charge of the ventilation 
and cleansing of the hive ; some take 
on them the duty of guarding the com- 
mon habitation from attack, and warn- 
ing its inhabitants of impending danger; 
others wing their way to the fields and 
gardens, and collect with indefatigable 
industry the farina and honey that are 
so imperatively required. 

The Drone Bees. — These are larger, 
darker,andmorehairy than the workers; 
they have no stings, their motions on 
the wing are heavier, and the sound of 
their humming so much deeper as to 
give rise to their characteristic ap- 



A Swarm of Bees in May is worth a Load of Hay. 83 



pellation. The drones take no part in 
the process of collecting or storing 
honey, nor, indeed, in any of the various 
industrial occupations in which the 
workers engage. Neither their instincts 
nor organization adapt them to these 
offices ; but Infinite "Wisdom has called 
them to the performance of functions 
no less important. Some highly inte- 
resting and marvellous instincts are 
illustrated in the history of the drones. 
They are, as already stated, unproduc- 
tive ; that is to say, they do nothing to 
add to the wealth of the community. 
As mere consumers, the drones seem at 
certain periods to bo regarded by the 
working bees as an expensive aa well 
as a useless class, only worthy of being 
destroyed or expelled. Accordingly, if 
the necessity of swarming ceases, and 
no royal cells are constructed, or the 
royal brood have been prematurely de- 
stroyed, the instinct of the workers 
prompts them to the expulsion of the 
drones, against whom a fierce war is 
declared, ending in their extermination. 
On the other hand, if the queen bee is 
forcibly taken from the Mve, the in- 
stinct of the workers leads them to 
spare the lives of the drones, who con- 
tinue to be boarded and lodged at the 
public expense, in consequence, appa- 
rently, of the presumption, thatalthough 
the cost of their support may be con- 
siderable, circumstances may arise to 
render the very existence of the com- 
munity dependent upon them. 

The Swarming of Bees. — The 
instinct which prompts these wonderful 
insects to issue from the hive and 
establish new colonies, is called into 
exercise when the hive contains too 
great a number of inhabitants, and there 
is not a sufficient space either for breed- 
ing young bees or storing honey. The 
crowded state of the hive renders emi- 
gration indispensable, and arrangements 
are made for the important event. 
Royal cells are formed, and young 
queens are anxiously and tenderly 
fostered in them, since without them 
emigration is impracticable. In these 
circumstances the bees cease to gather 
honey, and a period of idleness occurs 



which terminates with swarming. Tho 
o\\Tier of the bees, therefore, must either 
multiply the number of his hives, by 
allowing them to swarm, or he may 
prevent the swarming by furnishing 
additional accommodation for breeding 
and collecting honey. This process is 
known as the Depriving System. It 
consists in removing a considerable part 
of the store of honey already gathered, 
and placing in immediate connection 
with the store-hive an additional recep- 
tacle, such as a box, glass, or a second 
hive, in which the bees can find ample 
space to carry on their industrious 
operations without having recourse to 
emigration to a different locality. Tho 
temporary or additional receptacle, if 
placed above the original hive, is called 
a super or duplet ; if placed beneath the 
hive it is termed a nadir, and if a second 
tuper is required it is denominated a 
triplet. The various methods for re- 
moving honey on this system in- 
volve a number of practical details, 
which would be incompatible with the 
limits of this brief sketch. Bee-keepers 
will find ample, as well as minute in- 
formation, in various treatises on the 
subject, but we shall give our readers, 
in our next part, some details of an 
interesting and instructive nature on 
the hive and its best position, food for 
bees, &c. 

Howto Destroy Crickets. 
— A single cricket in the kitchen grate 
will disturb a household. There is a 
superstition which prevents uneducated 
persons from attempting the destruction 
of the insect. It flaps its wings, pro- 
ducing its well-known sound, chiefly at 
night. A little ginger cordial being 
placed in a dish before the fire will 
attract it, and on partaking of the 
liquor it will die. The best mode of 
destroying the insect in its nest is to 
put snuff into the chinks of the grate. 

Hints on Nursing. — This 
subject has been so frequently br- ight 
before the public of late years, that a 
few hints on the best method of nursing 
the sick will not be out of place in 
Best of Everything. 

Three things are essential in a sick 



84 



Health is better fhmi Wealth. 



room — good ventilation, perfect cleanli- 
ness, and quiet. The nnrse must have 
a Ught step, and move gently with 
noiseless garments ; the rustling of silk, 
folding or imfolding of paper, turning 
over leaves of books, whispei-ing or loud 
talking, are most instating to the ex- 
citable nerves of a sick person. Avoid 
all noise in touching the fire. A small 
pair of tongs, almost like a sugar-tongs, 
can be procured at the ironmongers, and 
will be found peculiarly useful in a sick 
room. The nurse ought to have every- 
thing she is Ukely to require ready to 
her hand ; a supply of coal, sticks, or 
fire-lights, and a small kettle to stand 
by the side of the fire. Warm water is 
always necessary, plenty of fresh cold 
water, and the means of heating any 
small thing (such as barley water, rice, 
milk, &c.) that the patient may wish 
for without delay, is most desirable. 

Some cups, glasses, and spoons should 
stand on a. small table, and a tray on 
which to lay down those things that 
have been used. Never give food or 
medicine in a cup or glass that has 
already been used, without washing it, 
and this should be done in another 
room. Whatever the patient requires, 
either merUcine or refreshment, ought 
to be brought to the bedside ready for 
him to take ; the medicine poured out, 
and the food exactly the right heat and 
seasoned in the proper manner. Never 
allow particles of food or medicine to 
be dropped on the sheets or coimterpane, 
but have a napkin ready to lay over the 
bed when administering any liquid. 
There are several kinds of tables for the 
use of invalids confined to bed ; some of 
these have a sliding top, which can be 
drawn out as far as required, and which 
holds the tray with refreshment steady, 
without pressing on the bedclothes, a 
great advantage in the case of a broken 
limb, gout, &c. 

WTien a patient is too ill to leave the 
bed, or in case of fracture, the bed linen 
may be changed with very little incon- 
venience to the patient in the following 
manner: — EoU the under sheet from 
the edge of the bed towards the middle, 
roll half the clean sheet (which must be 



well aired) in the same manner; lay 
the two roUs side by side, and gently 
lift the patient over them both, on to the 
clean sheet, remove the soiled one, and 
unroll the half of the clean sheet and 
lay it smooth. To change the upper 
sheet insert the edge imder the blankets 
at the foot of the bed, above the soiled 
one, and draw it gently up to the top, 
then draw down the soiled sheet. All 
the linen reqiiired for a sick person 
should be frequently changed and 
well aired before changing, and it 
should generally be put on warm. 
When putting on a fresh night-gown, 
do not take it from the fire till the 
patient is quite ready, then roU it up, 
and it will be hot when brought 
to the bedside. Toilet vinegar is ex- 
tremely refreshing when sprinMed about 
a sick bed, and a few drops in the warm 
water in which the face and hands of 
the patient are sponged will be found 
very pleasant. An air pillow is often a 
great comfort to an invalid, as well as 
an india-rubber bag to hold boiling 
water, to be applied to the feet when 
very cold ; the bag retains the heat for 
many hours, and being soft and yield- 
ing, it can also be applied as a sort of 
dry poultice when heat only is needed. 

It is almost always possible to venti- 
late a sick room once a day. The 
patient must be carefully protected from 
draught, either by a curtain, a screen, 
or a shawl thi-own over the bed, and if 
necessary over the face. Close the door 
and open the window, both at top and 
bottom, about six inches, and let it 
remain open from five to fifteen minutes, 
according to the state of the patient ; 
but if this be considered too dangerous, 
the door may be set open for a short 
time, and the nearest wandow on the 
staircase opened, which will admit fresh 
air with less risk. 

All preparations for the night in a 
sick room should be made early. A 
small table should stand at the bedside, 
with the medicine, drink, &c., requisite 
for the night. If the patient be so ill 
as to require the nurse to watch all 
night, let her be near enough to the 
bed to see the slightest stir, to hear the 



If it be thus to Dream, still let me Sleep 



85 



faintest wliisper. The best light is one 
of Field's night lights in a tin shade ; 
this will give sufficient light for any- 
thing the nurse may want, and can 
easily be so placed that no ray of light 
may faU on the bed or the patient. 
The fire must be kept up during cold 
weather, and miist be stiiTed and re- 
plenished without the least noise ; and 
this can only be done by putting coals 
on with the fingers and stirring with a 
bit of firewood. The medicine to be 
given during the night, and the glass 
or spoon in which it is to be adminis- 
tered, should be laid ready, as well as 
any drink that is likely to be needed. 
Give these to the patient without asking 
questions or disturbing him more than 
is absolutely necessary. A few minutes' 
conversation, shaking up the pillows or 
bedclothes, without being requested to 
do so, will often break the rest of sick 
persons, and by awakening them com- 
pletely makes them restless and feverish. 

Perfume for a Sick Eoom. — It is 
said that an agreeable balsamic odour 
may be diffused thi-ough a sick room 
by means of a few drops of oil of 
sandal-wood dropped on a hot shovel. 

Preparation for the 
Hair. — Add two ounces of almond 
on, and one of glycerine jelly, to the 
juice of six limes or lemons strained 
through muslin, and shake all together, 
when it will be ready for use. 

Novel Egg Boiler. — An in- 
genious apparatus has been proposed for 
this piupose by "W. Smith, of Colchester, 
to which the name of " The Whistler" 
is given. It consists of a cylinder of 
sheet copper, in which the eggs are 
placed. Attached to this cylinder is a 
whistle, which, acted on by the steam, 
gives notice that the cooking of the 
eggs is completed, and renders it im- 
necessary to watch the process. 

Dreams. — We all dream, old or 
young, either frequently or at rare in- 
tervals. We are influenced by our 
dreams ; some as by superstition, others 
by a specidative philosophy, and aU by 
the ordinary impressions of curiosity or 
wonder. Dreams partake of the pecu- 
liarities of the minds of those to whom 



they occur — that is to say, they are 
reflections from within more commonly 
than impressions from without. And 
herein may be recognised the distinction 
between our waking and our sleeping 
sensations. 

But di-eams may be suggested by 
external influences. Dr. Gregory re- 
lated of himself that, sleeping with a 
hot- water vessel at his feet, he di-eamt 
that he was ascending Mount Etna, 
and treading upon burning lava ; a 
blister applied to the head has caused 
the sleeper to dream of being scalped 
by wild Indians ; sleeping in a smoky 
room has given rise to dreams of fixe ; 
a fragrant flower applied to the nostrils 
suggested a pleasurable dream-walk in 
a garden. 

A few months ago a friend of ours 
had been discussing the peculiar in- 
stincts of animals, and their sense of 
the coming on of storms. After this he 
dreamed he was a Worcestershire short- 
horn, and had a number of companions. 
Signs of a storm appeared in the sky ; 
and he remembered distinctly, although 
he was a cow, watching, with a sense of 
great delight, the beauty of the preli- 
minary tokens of the storm. With the 
other cows he strolled towards the shel- 
ter of an adjacent tree, and waited imtil 
the storm should break. He was chew- 
ing the cud, and distinctly remembered 
wagging his taU. Yet all the time he 
had full reasoning faciJties, and a lively 
sense of the beauties of the scenery. 

Unusual impressions which have been 
recently experienced will often leave a 
tendency to dream of similar occurrences 
in an irrational foi'm, imtU the memory 
of the exciting cause has passed away. 
A stormy passage by sea, to an unaccus- 
tomed person, wiH impart a tendency 
to di-eam, for several successive nights, 
of storms and shipwreck. Walking or 
riding in a tempestuous wind may 
leave, for some time thei'eafter, 'dis- 
ordered night thoiights of upheaving 
earth, crumbling edifices, and uprooted 
trees. 

Thus the character of dreams may be 
said to spring from three causes : 1st. 
The peculiarities of the mind, as de- 



86 



At Break of Day, when Dreams they say are True. 



veloped by a special course of life. 
2nd. Present impressions from external 
influences, setting our thoughts in action 
without the controlling power of reason. 
3rd. The memory of recent occurrences, 
ty which the waking faculties have 
been strongly excited, leaving, as it 
were, an echo of those highly wrought 
sensations. These causes may operate 
singly or unitedly. A single cause 
gives the most simple form of dream ; 
mixed causes produce those confused 
impressions which we can scarcely re- 
member when we awake, and that seem 
full of strange and rapid changes. 

Of soldiers, in a state of etiife, it may 
be said, — 

" Wb eat our meat in fear, and sleep 
In the aflliction of those terrible dreams 
That shake us nightly." Shakipeare. 

To the ambitious man and the en- 
thusiast — 

" Glorious dreams stand ready to restore 
The pleasing shapes of all yoa saw before." 
Drt/den. 

The thief coveting his neighbour's 
goods, or the miser dreading the thief, — 
•• Sleeps but once, and dreams of burglarie." 
Bithop Hall. 

The lover, wakeful to the beating of 
a longing heart, — 

" He came— O hope ! he hastened to my 
seat; 
I saw, and almost dreamed him at my 
feet." Dr. Brown. 

The dreamer, fevered by some mental 
or bodily disturbance, — 

" When choler overflows, then dreams are 

bred 
Of flames, and all the family of red ; 
Red dragons, and red beasts in sleep we 

view, 
For humours are distinguished by their 

hue." Dryden. 

The dreamer of nervous and melan- 
choly constitution, — 

"\\'liile Reason sleeps, bending the vigour 
Of manly actions down, through mournful 

shades 
Of listless pleasing woe, she [Melancholy] 

impious leads 
The dreamful fancy." MtikU. 

Dr. Watts wrote thus forcibly of 
dreams: — "Even the remembrance of 
our dreamiiigs wiU teach us some 



truths, and lay a foundation for a better 
acquaintance with human nature, both 
in the powers and the frailties of it." 

The ancients believed in the prophetic 
inspiration of di^eams, and founded their 
arguments upon scriptural authority, 
supported by numerous testimonies of 
asserted marvellous fulfilments. A rare 
old book, "The Divine Dreamer," 
1641, upholds the prophetic theory upon 
these grounds. The author says : — " I 
am of opinion with Volaterans, that 
many times a person going to his rest, 
not dosed with bad affections, nor super- 
fluity of food, but being virtuously 
minded, and healthfully disposed, his 
soul in sleeping may foresee things to 
come : for the soul, which of itself is 
divine and celestial, not being offended 
with any evil cogitations, or over-bad 
meats, is at free liberty, and best per- 
formeth her actions when the body 
sleepeth, not being busied with other 
matters." 

The same author remarks that " Dios- 
corides, PKny, and Galen say that 
there are " divers meates which doe in- 
gender and cause sorrowfuU di'eams, as 
beanes, pease, coleworts, garlicke, onioiis, 
leekes, and chesnuts, and aU opening 
roots ; the flesh of a boare, or old hare, 
and beefe; aU water-fowles, as duck, 
goose, and the like." The author then 
gives a list of articles that cause pleasant 
dreams, such as " anniseeds, saffran, bur- 
rage, balme," &c. Then he proceeds to 
make mention of the wonderful power 
of "a ccrtaine imguent prepared by 
apothecaries, which is called Fopuleon, 
in regard of the juice of poplar 
leaves ; if the temples be rubbed there- 
with and chafed, with the liver, veins, 
the branches of the great arteries, and 
the soles of the feet, it causeththe most 
delightful and facetious di-eams." The 
most wonderful and magic excitant of 
dreams, almost at command of the 
will, was a celebrated " ojiitment," for 
which the receipt is given ; but as the 
chief ingredient consisted of " the fat of 
young infants taken out of their 
graves," we must dismiss " The Divine 
Dreamer," or parental readers will be 
likely to dismiss ourselves. We have 



lyuth is Umvelcome, however Divine, 



87 



mentioned these strange notions (a copy 
of the old book having fallen into our 
hands) as evidences of the extraordinary 
opinions that prevailed in times far 
removed from the Best of Everything. 

"Men dreamed by day, and not alone by 

night— 
Wailinp for Beasou'g sun to sbcd a truer 

light." 

The most concise and clear theory of 
dreaming that we have been able to 
discover, after an industiious research, 
is the following, which we find in 
Macnish's "Philosophy of Sleep:" — 
" In perfect sleep there is a quiescence 
of all the organs that compose the 
brain; but when, in consequence of 
some inward excitement, one organ or 
luore continues awake whilo the re- 
mainder are in repose, a state of incom- 
plete sleep is the residt, and m-o have 
the phenomena of dreaming. If, for 
instance, any irritation, such as pain, 
fever, drunkenness, or a heavy meal, 
should throw the perceptive organs into 
a state of action, while the reflecting 
ones continue asleep, we have a con- 
sciousness of objects, colours, or sounds 
being presented to us ; while, in conse- 
quence of the repose of the reflecting 
organs, we are unable to rectify the 
illusions, and conceive that the scenes 
passing before us, or the sounds that 
we hear, have a real existence. This 
want of mutual co-operation between 
the different organs of the brain accounts 
for the disjointed nature, the absurdi- 
ties, and incoherencies of dreams." 

The dreams of childhood should be a 
matter of parental solicitude. Children 
dream earlier and more frequently than 
may be supposed. And as dreams are, 
for the most part, the reflections or 
echoes of waking experiences and im- 
pressions, it is seriously wrong to im- 
part to children stories of ghosts, " old 
bogies," and black men " coming to 
carry them away." Dreams of child- 
hood leave an indelible impression upon 
the mind, and without strength to bear 
the exhaustive effects of fright, our 
little ones suffer more acutely from 
night terrors than those of maturer 
growth. 



Hints on Choosing and 
Cleaning Plate. — Few young 
couples in the middle rank of Ufe, if 
left to their own resources, are able to 
act upon the old and very judicious 
coxmsel, " Buy your plate of soUd 
silver, it will always look well and 
retain its value." It has become the 
custom of late years to present a bride 
with articles of silver plate as wedding 
presents, but generally these arc ele- 
gances more than necessities, and the 
spoons, forks, ladles, &c., have to be 
provided with the rest of the furniture. 
For those who can afford it, nothing is 
to be compared for durability and ap- 
pearance to silver, whether new or 
second-hand; but the best substitutes 
tbat can bo found are articles electro- 
plated on white metal. These ought 
to be purchased of the best quality; 
inferior electro-plate becomes quicldy 
tarnished, and requires to be cleaned so 
frequently, that veiy soon the silver 
coating wears off, leaving the baser 
metal underneath exposed. Choose 
also the plainest patterns ; they are the 
easiest to clean, and presenting few 
obstructions to the soft brush in clean- 
ing, the silver is not so soon worn off. 
Gas tarnishes all silver, and the more 
impure the gas is the quicker does it 
cause silver to assume a yellowish 
black appearance ; therefore electro- 
plate, where the silver coating is thin 
and easily worn through, should not 
be left exposed to the action of the gas 
longer than is absolutely necessary, 
but when cleaned after use should be 
covered with baize and laid aside until 
again required. Spoons, forks, &c., 
should be carefully washed in warm 
water after being used, and thoroughly 
di-ied; a rubbing wath a dry wash-leather 
will generally be sufficient to preserve 
the polish, but once a week at least 
they should be cleaned, along with the 
other articles of plate in constant use. 
Many plate powders are sold for this 
purpose ; some of them very deleterioiis 
from the mercury they contain, others 
comparatively harmless; but our ex- 
perience has been that nothing excels 
good washed whiting moistened witU 



88 



Things ill got have ever Bad Success. 



spiiit of wine or wHsky. This should 
be ruhbed over the plate with a soft 
rag, then allowed to dry, and brushed 
off with a soft plate brush ; the spii'it 
removes aU spots, and a dry wash- 
leather will give the plate a good polish. 

To Choose Cutlery. — Under 
this title we can only speak of table 
knives and cai-vers, steel forks, except 
for the purpose of carving, being en- 
tirely out of date. Carvers are of two 
kinds, the ordinary large size for cutting 
joints, and a smaller size with long 
handles for carving fowl. They ought 
to be of the best quality, with ivory 
balance handles, and the fork ought to 
have in each case a spring guard to 
prevent accident iu the case of the 
knife slipping. Table knives, both 
large and small, should be of the best, 
■with ivory balance handles. Some 
knives are made with the shaft or tang 
of the blade riveted at the end of the 
ivory handle, but this generally makes 
a dark shade all down the handle, which 
is unsightly, although they are intended 
to obviate the loosening of the handles 
by the carelessness of servants in put- 
ting them into very hot water. Knives, 
unless very greasy, should only be wiped 
with a wet cloth previously to being 
cleaned. To take stains out of the 
handles, common salt, wet, and rubbed 
on with a bit of flannel, will generally 
be found effectual. AVhen table knives 
are laid by they should be rubbed all 
over the blades with lard or oil, folded 
in coarse brown paper, and kept in a 
dry place. 

To Preserve Harness. — 
Harness requii-es the application of neats- 
foot oil every year, and it should be 
washed every thi-ee or four weeks in 
strong suds of Castile soap, and kept in 
a dry place. It wnll thus be prevented 
from becoming hard, dry, or rotten. 

To Destroy Ants in a 
Greenhouse. — Place some ar- 
senic, mixed with sugar and water, in 
ft saucer, which cover with a slate, 
leaving room for the insects to pass 
between the slate and the saucer. A 
stone ought to be placed on the slate to 
prevent any other creature but the ants 



from getting access to the poison. Lime 
water, poured into the nests, will also 
desti-oy them. 

Best Way to Water 
Plants in Pots. — It is very 
important that all collections of plants 
be looked over every day, and such as 
are dry watered. The space between the 
sui-face of the mould and the margin of 
the pot should be filled with water, and 
if that space is very shallow, it should 
be fiUed two or thi-ee times, and if 
the soil be very dry, so as to be shrunk 
away from the sides of the pot, after 
the first dose of water is given, draw 
the finger all round the opening of the 
soil; this detaches as much mould as 
will fill up the gap, and the water after- 
wards poured on will find its way 
through aU the mould. In summer 
plants reqiiire supplies of water every 
day ; in winter once a week. Saucers, 
made of the same material as the flower- 
pot, are of great use. The saucer re- 
tains the moisture that has found its 
way thi-ough the mould, and affords a 
cool bottom, which is grateful to plants 
of all kinds. 

The Sewing Machine. — 
About the year 1840 a poor American 
mechanic, named EUas Howe, conceived 
the idea of making a machine, somewhat 
Hke the stocking frame, which should 
execute a kind of needlev»'ork suitable 
for most of those articles of di-ess and 
household use that had hitherto been 
solely accomplished by hand sewing. 
After many months of incessant labour, 
he succeeded in making a machine that 
would work satisfactorily, and obtained 
a patent for it in 1841. But though 
our American cousins are distinguished 
for their quick inventive genius, and 
their many contrivances for lessening 
laboui-, they failed to appreciate the 
invention of their countryman as it 
deserved. Howe, therefore, determined 
to try his fortune in England, where 
he dad not meet with more success 
than at home, and he eventually 
sold his patent for £250, and a royalty 
of £3 per machine, to Mr. Thomas of 
London, who used it successfidly in his 
own business of a stay-maker. Howe, 



Lidustiy is J'orlune's Right Hand. 



89 



on his return to America, found himself 
involved in a lawsuit witli a firm who 
had pirated his patent, but he succeeded 
in establishing his right, and has lately 
died a wealthy man. Howe's machine 
worked what is called the Lock-stitch ; 
hut since liis invention became known, 
many changes have been introduced by 
other manufacturers, so numerous that 
it would be quite impossible to speak of 
each in a book of this nature. 

Sewing machines are manufactured for 
all purposes for which hand sewing was 
formerly employed, and they are made 
expressly suited for the work they are 
required to perform, which is as various 
as their sizes ; for they are made so large 
that they can only be driven by steam 
power, and so small that one designated 
the " Fairy " looks like a child's toy, yet 
it executes its appointed task deftly and 
well. Sail-making, harness-making, 
boot and shoe making, are among the 
lieaviest kinds of labour they are applied 
to, wliile the same or similar mechanism 
performs the most delicate embroidery, 
braiding, and a machine has even bcxin 
invented to ^\■ork button-holes. 

The diversity of appearance and mode 
of operation in seM'ing machines is as 
great as the variety of theLr application, 
and the opinions as to their respective 
merits are as uiunerous as either ; we 
will, therefore, endeavour to point out 
the most prominent points of difference 
in the several machines, and leave our 
readers to form their own conclusions. 

Hand M.\chixes. — These are much 
cheaper than the foot or treadle machines. 
The majority of them form what is 
called the chain-stitch, and which makes 
a ridge on the wrong side, similar in 
appearance to the old-fashioned tambour 
stitch ; this is supposed to be less 
durable than a lock-stitch, and to give 
May readily if the thread be improperly 
fastened ; our own experience is, that if 
carefully done with a good machine, 
strong fine thread, and a small, neat 
stitch, the work will be found sufficiently 
strong for the ordinary pui-poses of 
making ladies' and children's cotton 
and muslin under- clothing. There are 
a great many of the hand machines, dif- 



feiing from each other but in minor 
particulars : of these, "Weir's £2 los. 
machine seems to be a general fa- 
vourite ; it is a very simple and efficient 
as well as cheap little machine. Some 
hand machines make the lock-stitch, and 
many manufacturers of treadle macliines 
havea hand machine of similar construc- 
tion. 

The Treadli! Machines. — The 
Wheeler and Wilson machine has 
long been a favourite with the public. 
It diflers from most others, not only 
in the mode of performing the stitch, 
but in the position of the work, 
which passes from left to right along 
the stand, instead of passing from the 
worker across the left side of the stand. 
This machine forms a lock-stitch with 
two threads, the upper one taken from 
an ordinary reel, and the lower Mound 
on a small metal bobbin inside a revolv- 
ing hook, which locks one thread into 
the other, forming a stitch the same on 
both sides of the cloth. This machine 
is said to be well suited for dress and 
mantle, as well as shirt makers, by 
whom it is much used. Wheeler and 
Wilson also manufacture a hand machine, 
and one for making button-holes. 

The Wilcox and Gibbs machine 
makes a stitch peculiar to itself, 
which is called after the name of the 
inventor; these machines, both hand 
and treadle, work with one thread 
only ; they are easy to move, and very 
expeditious, as well as neat in the work 
they turn out; they seem simple in 
their mechanism, and peculiarly noise- 
less. 

Howe's original machine formed a 
lock-stitch with two thieads, the upper 
one taken from the common reel, and the 
under one from a small steel reel fastened 
inside a steel shutt'.e ; this mode of 
forming the stitch is still used in the 
Thomas, Singer, Simpson, Florence, 
Wanzer, and some others. The shuttle 
stitch is similar in appearance on both 
sides of the work. The machines using 
it are heavier and more noisy than the 
Wheeler and Wilson, but they are ad- 
mirably suited for heavy werk, and lor 
manufactming purposes. 



9° 



Children and Chicketis a7-e always pecking. 



The Groveb and Baker machines 
work with two needles and two threads, 
which form a ridge on the underside of the 
cloth ; the stitch is particularly elastic. 

Hints on Choosing a Machine. — 
If expense is no object, and the intend- 
ing purchaser is able to work a treadle 
machine, it is certainly the best, whether 
a double or single thread machine, and 
will be found the cheapest in the end. To 
ascertain the kind of machine most suited 
to the work which it is intended to per- 
form, it is well to visit the sale-rooms of 
the principal manufacturers, where the 
attendants are always willing to afford 
every information, and to permit pur- 
chasers to see if they can make a suc- 
cessful attempt at using the machine. 
Choose one that seems easy to learn and 
easy to work, as well as simple in the 
mode of changing the needle, cotton, &c. 
Endeavour to take out and reset the 
needle. Change the cotton. Alter the 
length of stitch and the tension. In- 
structions are generally given in the way 
of using the machine free of charge, 
and it is well to try several machines 
before deciding on the final purchase. 

Some makers hire out theii- machines, 
allowing the user the option of purchas- 
ing afterwards ; others arrange for 
monthly payments. "Wilcox and Gibbs 
send their machines on trial for a month, 
without any charge, to any intending 
purchaser, and make arrangements 
for monthly payments with the poor. 
A mahogany or walnut stand with a 
cover is veiy convenient, as dust is 
most injurious to sewing machines, and 
the " Davenports" ai-e extremely orna- 
mental as well as useful. 

Hints on the Manage- 
ment of Chickens.— 

" In May, chickens thrive all day." 
May is the month for chickens, although 
it is true that many thousands have 
been hatched in the earlier months. 

The weather begins to be warm, and 
the young chickens which have been 
hatched during March and April are 
usually the strongest and best, particu- 
larly if of choice kinds and intended for 
exhibition. Opinions vary with respect 
to the treatment of young chickens, but 



we shall give a few directions suggested 
by a lady who has had a long and 
profitable experience in rearing all kinds 
of poultry, both for exhibition and the 
table. 

After emerging from the shells, 
the chickens should not be removed 
from under the hen ; they are at first 
weakly and wet, but in a few hours 
they become thoroughly dry, and it is 
not until their little quaint heads peep 
from imder the feathers of the hen that 
she should be removed from the nest. 
Many persons imagine that the chickens 
require feeding as soon as hatched ; 
this is an eiTor. At the time of hatch- 
ing, the remains of the yolk are drawn 
into the digestive canal of the chick, 
and constitute its first food; this will 
last it from twenty to thirty hours, and 
then the chickens are strong and active 
on the legs, and ready to eat with 
avidity. 

As REGARDS THE FIRST FOOD FOR 

THE YOUNG BIRDS, there is nothing ap- 
proaching in value to a mixture of equal 
parts of grated bread, yolk of hard- 
boiled eggs, and oatmeal, slightly moist- 
ened with water. This is the best 
food for the first fortnight ; then add 
gradually to it groats, hemp seed, and 
green food, such as cress, lettuce, cab- 
bage, and leeks, chopped fine. If the 
weather is cold and wet, add a little 
powdered pimento to the food occasion- 
ally, also a little finely minced meat as a 
substitute for worms and insects, fresh 
curd, and hard-boiled eggs, mashed up 
with the shells. Feed the chickens 
early in the morning, and often during 
the day, giving but little at a time ; the 
water vessels should be shallow and 
fi-equently refilled, and so aiTanged that 
the chickens cannot get into them. 
Throw the food on the ground to the 
chickens ; they will then pick up gravel 
along with it, which is necessary for the 
digestion of their food. Of coiu'se there 
is not so much necessity for a substitute 
for the natural animal food when the 
hens have a free range, and can scratch 
for_ worms and insects for the brood. 
Chickens sometimes will not get their 
feathers properly ; this may arise either 



By Strength of Heart the Sailor fights ivith Jioaring Seas. 9 1 



from the cold of the weather or from 
delicacy. In either case they should be 
highly fed ; bread soaked in ale, or even 
in wine, may be necessary, and a plen- 
tiful supply of burned and crushed 
oyster shells to provide them with lime. 

It is important that a hen vtith 
CHICKENS should be very well fed. As 
Cobbett used to remark, " If she does 
not give milk, she gives heat ; " and 
practical experience, as well as theory, 
proves that animal heat requires food 
for its maintenance. A hen with 
chickens, if poorly fed, drags her pro- 
geny about in search of food, taking 
them through the wet grass, and weaiy- 
ing them with over-exertion ; but if 
well fed, she broods them carefully, 
and only scratches to supply them with 
grubs and dainty animal food. Both 
hen and chickens must be carefully 
and warmly housed at night, and never 
allowed out imtil the dew is quite 
off the grass. 

How TO Fatten Young Poultry. 
— Boil Patna rice in skimmed milk and 
water till it is swelled out, and add a 
teaspoonful of sugar. Feed the fowls 
three times a day, giving them as much 
as M'ill fiU them at once, throwing the 
food, which must not be too moist, on 
the ground. Let them have clean water 
to drink. By this method the flesh 
will have a clear whiteness, and as the 
rice goes far, and is very inexpensive, 
the process will be foimd cheap and a 
saving of time. A portion of animal, 
mixed with vegetable food, causes poul- 
try to thrive rapidly, but they should 
be confined to a vegetable diet some 
time before they are killed. 

Boati ng. — There can be no doubt 
that the skill and hardihood of our 
sailors, by which we have gained our 
pre-eminence as a naval power, may 
be said, in a great measure, to be due 
to the ample opportimities for obtaining 
proficiency in nautical pursuits which 
are afforded by our numerous lakes, 
rivers, and estuaries. Almost all our 
sailors who have rendered themselves 
illustrious by maritime adventures or 
naval prowess have begim their career 
by becoming familiar in early life with 



the management of the boat, and by 
enjoying the healthfid, invigorating, 
and manly amusement which it yields. 
And it may be safely affirmed that, 
while the management of the boat is 
eminently conducive to individual 
health and vigoiir, it tends in no ordi- 
nary degree to foster those habits on 
which our naval and maritime supe- 
riority depends. As our readers, there- 
fore, may be presumed to take an 
interest in the subject, we shall present 
them with a few practical reraarlvs on 
boats and their management. 

Rowing hoats may be divided into 
two classes, those intended for the sea, 
and not made expressly for speed, and 
those adapted to rivers and smooth 
water, and built for the special purpose 
of swiftness. The foi-mer class contains 
a large number of boats, differing from 
each other in figure and in name ; and 
of these our maritime villages all round 
the coast exhibit numerous examples, 
which we need not describe. The latter 
class comprises such boats as are built 
for fleetness, and of which the most 
remarkable specimens are the racing 
boats so celebrated on the Thames. 

The outrigger boat is pulled by 
one person with a single pair of sculls, 
or by two, four, or eight oarsmen. The 
structm'e of all these boats is very much 
alike, the chief difference consisting 
in the position of the rowlocks ; the 
boat intended for one rower having 
these exactly opposite each other, and 
those suited to two or more oarsmen 
having them placed alternately. A de- 
scription of one of these boats as regards 
its build will be sufficient to indicate 
any of them. 

The outrigger sculling boat, in- 
tended for one person, is about thirty 
feet in length by only sixteen inches in 
breadth. The bows and stern are made 
very fine and sharp, the former being 
furnished wth a fine edge of copp-T. 
It has no keel, and is frequently con- 
structed of a single sheet of mahogany 
from stem to stem. The mahogany, 
which is called the skin of the boat, 
is, when sand-papered and varnished, 
about the thickness of a half-crown 



92 



2^070 Weel, my Boatie, row Weel. 



piece, and is strengtliened by ribs of 
oak placed in tbe inside at certain dis- 
tances from eacb other. With the ex- 
ception of three or four feet in the 
centre, the boat is decked either with 
thin mahogany or varnished canvas, 
supported on a slight frame. The parts 
of the boat thus covered in at each end 
are rendered watertight by a bulkhead 
towards the middle. The sculler occu- 
pies the centre of the boat, sitting either 
on the deck or a little below its level. 
Behind and in front of the sculler are 
the washboards, which on both sides 
meet the water streaks of the boat, and 
prevent any water that may be shipped 
from running into the central compart- 
ment. As already observed, the other 
outriggers intended for several rowers 
are built in a similar manner ; those 
for eight oars being about twenty-five 
feet longer than the boat just described, 
and having the rowlocks placed alter- 
nately, instead of being opposite each 
other. The boats of which we have thus 
given an example being extremely Ught 
and narrow, and having no keel, are 
easily upset, for if they in the least 
swerve to either one side or the other, 
the rower is turned into the water. In 
rough water they are likewise easily 
upset, and even to step into them re- 
quires much care ; indeed, the boat 
should be held by some one on the 
bank while the rower steps in and seats 
himself. 

In learning to row or scull the 
yoxmg oarsman ought to avoid the out- 
rigger, and commence his lessons in an 
ordinary skiff, a boat sufficiently light, 
and safe at the same time. He should, 
moreover, be able to puU a single oar 
well before he attempts to scull with two. 
After practising the art of rowing in an 
ordinary skiff, the learner may change 
from the skiff into a small gig, and 
afterwards, as he gains skill and con- 
fidence, try his hand on a still narrower 
boat. 

In so PRACTICAL a matter as that of 
rowing, written instructions are greatly 
inferior in value to a few judicious 
lessons from a practical hand, and some 
experience on the learner's part, not 



only as to what he should do, but what 
he ought to avoid, — experience often 
the more valuable because enforced by 
the mishaps which awkwardness and 
blundering commonly entail. Never- 
theless, a few hints may not be alto- 
gether thrown away. 

EoWmO BEING SIMPLER THAN SCULL- 
ING, we shall refer to it in the first 
instance, only observing at the outset 
that either rowing or sculling affords a 
good illustration of the use of what 
are called, in mechanical philosophy, 
lever* of the second class, in which the 
weight to be moved is between the 
fulcrum and the power. In order to 
his first lessons the tyro oarsman 
ought to begin with a good steady 
boat; by no means an outrigger — he 
ought to keep a companion with him 
who knows how to pull. His teacher, 
who can either puU an oar or steer the 
boat, should encourage him to exert all 
his power and pull as wildly as he 
likes, catching crabs occasionally, by 
way of a lesson of caution. The learner 
must have his hands properly placed; 
the outside hand grasping the oar with 
the thumb above the handle, the inside 
hand holding the "loom" of the oar 
just where the rounded part joins the 
square, and keeping the thumb beneath. 
The elbows must be kept close to the 
sides, and well straightened immediately 
after the conclusion of the stroke. The 
stroke is finished by feathering the oar, 
and this is done by a turn of the wrist, 
which places the blade of the oar 
parallel to the surface of the water, 
instead of vertical to the surface as 
during the pull. A little imitation will 
show the learner how to feather his oar, 
but it may be remarked that feathering 
is not requisite at first. It will be time 
enough to exhibit this evidence of 
advancing skill as an oarsman when the 
oar can in other respects be properly 
used. In rowing, the body should swing 
to and fro in a straight line with the 
stem and stem of the boat, the rower 
should throw himself well forward in 
taking hold of the water with the oar, 
and he ought to lean well back in lift- 
ing it out of the water ; he ought not 



Praise t)u Sea, but keep on Land. 



93 



to dip his oar in the water beyond the 
blade ; the stroke oar ought always to 
keep to that depth in which the learner 
can imitate him. 

Sculling DirrERs from howing in 
this, that as both oars or sculls are 
pulled by one man, he has one hand 
only for each. The rower must occupy 
precisely the centre of the boat ; he 
must pull with equal force ■wdth each 
oar or scull, and if he can feather them 
he must do so ■nath both at the same 
instant. 

Manoeuvres. — In rowing-boats these 
are all alike in principle, and all appli- 
cations of the mechanical theory of oars 
and rowing. We may mention as an 
example such as the following: — 

Holding water is the method 
adopted for checking more or less sud- 
denly the progress of the boat by dip- 
ping the oars and sculls simultaneously 
into the water on both sides. If there 
are several oars, the boat may be in- 
stantly stopped in this manner, and if 
one side continues to pull while the 
other side holds water, the boat will 
turn quickly round towards the side 
not rowing. 

Backing is effected by pushing the 
blade of the oar through the water in 
the direction opposite to that of rowing, 
and feathering the oar as it leaves the 
water, by which means the boat is made 
to move backwards. 

Paddling consists of rowing with 
half power and quickness, that is to say, 
with a rate of about twenty-five strokes 
in a minute, whereas for "rowing 
hard" the number of strokes is about 
forty-two, and for a "spurt" fifty or 
fifty-five per minute. 

The best length of stroke is that 
which all the rowers can conveniently 
maintain without reaching so far for- 
wards as to be unsteady in the drop, or 
swinging so far back as to bear too hard 
upon the oar, and occasion a downward 
pull upon the boat. 

The best style of stroke is that 
which does not cause the boat to jerk ; 
the stroke ought to begin with a neat 
and delicate drop of the oar in the 
water without any splash; the rower 



catching hold of the water at once, and 
gradually increasing his power as the 
resistance is removed. 

Keeping time consists of the feather- 
ing of the oars, and of their recovery, 
executed by the M'hole crew exactly at 
the same moment. 

Keeping stroke consists of the exact 
imitation of the stroke oar by those 
behind him, both as to the depth and 
the length of water taken. This limul- 
taneous action is of great importance to 
the velocity of the boat ; a crew pulling 
well and accurately together being 
alwaj' s able to beat a crew even of better 
men whose action, owing to various 
styles of rowing, is not simultaneous. 

To Clean Jet. — Use the softest 
brush that can be procured, to remove 
the dust in the most gentle manner from 
the carving, and then touch the jet with 
a little good oil on a bit of cotton wool, 
and polish with wash-leather. The 
process requires the greatest care, as the 
carving makes the jet so brittle. 

Home-made Bread and 
Baker's Bread. — It is a well- 
known fact that baker's bread is very 
frequently inferior, both in agreeable- 
ness and taste, to home-made bread. 
This difference, however, does not ori- 
ginate so much in the adulteration of 
the flour or the bread, as in the different 
method of fermentation had recourse to 
in each case. The nutritive properties 
of each kind of bread are nearly equal, 
but although the baker's bread may 
often be whiter than that which is 
home-made, it ought to be borne in 
mind that the whitest bread and the 
best cooking flour are by no means the 
most nutritious. 

The Best "Way to make 
Home-made Bread.^Itmay 
seem almost superfluous in these days 
to offer a receipt for making bread, but 
some of our readers may reside in the 
country, at a distance from a good 
baker, and they may not be xmwilung 
to try a method of making bread, which 
we can confidently recommend from 
many years' personal experience of its 
excellence. It would appear, also, that 
the idea of the superiority of home-made 



94 



Be not a Baker if your Head be of Butter. 



bread over that of ordinary bakers, as 
to its purity and wholesomeness, is not 
altogether exploded. The first process 
in bread-making being the preparation 
of the yeast, we shall begin our descrip- 
tion with 

How TO MAKE Yeast. — Put two 
ounces of hops into nine pints of cold 
water, and boil half an hour ; strain it 
hot, and dissolve in the liquor two 
ounces of table salt and half a pound of 
moist sugar; when lukewarm put a 
pound of tiour into a basin and pour on 
it the liquor by degrees, stirring it 
round till the liquor and the flour are 
evenly mixed ; add half a pint of old 
yeast, — if there is not any left from a 
former brewing, brewer's yeast, well 
blanched, Avill do. If the weather be 
cold, set the pan with its contents near 
the stove for forty-eight hours. On the 
third day boil and mash three pounds 
of good potatoes, with their skins, and 
mix them with the liquor. On the 
fourth day stir the yeast thoroiighly 
and strain it through a sieve into a two 
gallon bottle, cork and tie it down 
firmly, and keep it in a cool cellar. It 
should be shaken before being used. 
Half a pint of this should always be 
kept to add to a new brew. 

A Quicker Wat to make Yeast. — 
Boil an ounce of hops in two quarts of 
water for half an hoirr ; when milk- 
warm, stir in a teacupful of flour and 
half a teacupful of sugar ; then put in a 
little of tlie last yeast (brewer's yeast 
will do if tliis is not to be had) . Two 
hours after put in thi-ee potatoes mashed 
small, and let it stand in a warm place 
by the fire about ten hours ; then add a 
teacupful of salt. Stir well, and then 
put it away in a cool place. This is a 
very good receipt, and takes only one 
day to make. 

To SET Sponge for Bread. — Take a 
quai-t of yeast as ali-eady prepared, put 
it into a deep earthenware pan, add six 
large floury potatoes boiled, break them 
with their peels while hot into the pan 
with three pints of warm water and half 
a pint of flour ; cover up closely, and set 
the pan near a fire for four hours to rise ; 
measure into a bread trough seventeen 



poxmds of best flour, make a hole in the 
centre of the flour with the hand, and 
when the yeast has risen and appears 
frothy, poiir it gently through a colander 
into this hole, stirring at the same time 
enough of the flour to it to make it of 
the consistence of very thick batter ; lay 
the trough before the fire and cover it 
closely, particularly in cold weather ; 
let it remain imdisturbed till early 
morning, work the whole of the fioiir 
into it in the usual way, wetting it if 
necessary with warm milk or with alittle 
butter melted in warm water, and set 
the dough to rise in a warm place for 
four hours ; the oven should then be 
ready for its reception, but not too hot ; 
make the dough into loaves and bake it 
well ; this will be ascertained by run- 
ning into each loaf a dinner knife ; if the 
knife comes out clean the bread is done 
enough. 

If German yeast is preferred to the 
home-made, excellent bread may be 
made from it in the following manner : — • 
Dissolve two ounces of good German 
I yeast in two and a half pints of warm 
! water, mix this well into three poxmds 
j of floui', and stand the pan, in which it 
j is, in a very warm place ; when it has 
j risen add to it a pint and a half of warm 
water in which an oimce and a half of 
salt has been mixed, and six pounds of 
flour ; knead the whole well together 
into dough, set it near the fire till it has 
risen, then make into loaves and bake. 
Soda Brea d. — To every 
pound of flour put half a teaspoonfiil 
each of finely powdered bicarbonate of 
soda, tartaric acid, white sugar, and salt ; 
mix these very well in milk in the pro- 
portion of a breakfast cupfid of milk to 
each pound of flour. Make the dough 
rather soft and work it as little as possi- 
ble ; each pound makes a loaf, which 
must be baked immediately on being 
moulded. 

Soda Scones. — Four pounds of flour, 
two ounces of butter, one ounce of bi- 
carbonate of soda, half an ounce of 
tartaric acid, and a quart of buttermilk. 
This is the best receipt for making soda 
scones. 

Soda Cakes. — Mis a teaspoonfiil of 



Many Children and Little Bread is a Painful Pleasure. 95 

soft, but not browD ; mince up a lettuce, 
three bandfuls of sorrel, and a little 
chervil ; add these to the onion, with a 
little pepper, salt, and nutmeg ; stir till 
the vegetables are nearly cooked ; then 
pour in a quart of good white stock and 
a tablespoonful of powdered white sugar; 
when it has boUed up, lay it aside to 
cool ; carefully skim off all fat, and when 
about to serve pour it boiling on thi-ee 
yolks of eggs well beaten with a quarter 
of a piat of good milk; serve with 
sippets of lightly toasted bread. 

Horseradish Sauce.— 
Grate as much horseradish as will fill a 
breakfast cup, mix with it tioo teaspoon- 
fuls of powdered white sugar, and one 
each of salt and pepper, a dessert-spoon- 
ful of made mustard, and enough vinegar 
to make the whole as thick as rich 
cream ; a small cupful of cream is also 
a great improvement. To use with 
roast beef the sauce is heated by being 
placed in a jar in the oven till warm, 
but it must not hoil — and it is very good 
cold, to eat with any cold meat. Double 
this qTiantity may be made at a time ; 
it will keep for some weeks if bottled. 

The Game of Cricket.— 
This is one of our most popular games. 
It is in itself highly interesting ; it 
requires such personal activity as most 
conduces to physical development ; the 
exertions it demands are made under 
circumstances most favourable to health 
and cheerfulness ; and it calls into ener- 
getic action perseverance, self-control, 
rapidity and accuracy of observation, 
and other qiiaUties of mind of great 
value in the most important and serious 
affairs of human life. 

It is unnecessary to occupy our too 
Umited space by an enumeration of the 
implements or materials requisite to 
the game. These are weU known, and 
can be readily obtained. We shall, 
therefore, furnish a brief description 
of the game itself, which is played 
either as the "single wicket" or 
" double wicket" game. 

In DOUBLE "WICKET there are two 
sides of eleven players each. Having 
tossed for sides, one of the two parties 
has the first innings, and two of th?i 



soda and one of tartaric acid with half a 
teaspoonful of salt, melt five ounces of 
butter in a large cupful of milk, add 
these ingredients to one pound of flour, 
haK a poimd of moist sugar, and two 
ounces of caraway seeds, work into a 
soft dough, if not wet enough add more 
milk, put into mince-pie pans to bake. 

Soda Currant Cakes.— Rub into 
one poimd of dry flour one drachm of 
bicarbonate of soda, one drachm of tar- 
taric acid, and a little salt ; add half a 
pound of butter, three quarters of a 
pound of moist sugar, half a pound of 
washed currants, tlmtj' sweet and a few 
bitter almonds pounded, and make into 
a soft dough with milk ; divide into little 
cakes, and bake in a quick oven. 

To KEEP Bread Moist. — Place in 
the bread pan a boardpierced with holes, 
and so supported as to be a couple of 
inches from the bottom of the pan ; let 
there be an inch depth of water in the 
pan ; put the bread on the board and 
cover the pan ^vith the lid. The en- 
closed air will then prevent the bread 
from becoming too dry. 

White Soup. — Take a good 
knuckle of veal, \ lb. of lean ham, two 
large onions peeled but not sliced, four 
blades of mace, a dessert-spoonful of 
whole white pepper, half a teaspoonful 
of Cayenne, and five quarts of water ; 
let all simmer till the meat is off the 
bones and the quantity reduced nearly 
one-half. Beat 3 oz. of sweet almonds 
and the hard-boiled yolks of five eggs 
in a mortar to a paste ; strain the soup 
and add the eggs and almonds ; just 
before going to table stir in a pint of 
good cream, and laj^ a nice piece of roU 
stuck with abuonds in the tiireen. 

White Soup Maigre. (A 
French Eecipe.)— Boil a cupful of ver- 
micelli, with a little mace and some salt, 
in a quart of water, till the vermicelli is 
very soft ; whisk up the yolks of three 
eggs in the soup tureen ; pour the ver- 
micelli and water on the eggs, and mix 
them all well together. 

Sorrel Soup, or Soup ^laBonne 
Femme. — SKce an onion ia thin sHces, 
put it into a stew-pan with a quarter of 
a pound of butter ; let it stew tiU nearly 



96 The Worth of a Thing is best Jznown by the Want of it. 



number defend the wickets with a bat 
each, the others remaining disengaged. 
The opposite party, or side, are now 
occupied in "fielding;" by them the 
attack is carried on, their design being 
to "take the wickets" of the strikers 
by bowling at either of them four balls 
in succession from the "bowling-crease" 
of the opposite wickets. The striker is 
" out " if the ball bowls off either of the 
"trails," or bowls a stump out of the 
ground, and in certain other circum- 
stances, laid down in the laws of the 
game. He is then replaced by another 
of his own side, till the whole party, or 
side, are in like manner " put out." It 
is the business of the striker to strike 
with his bat the ball as it bowls up to 
him, and if, in doing this, he drives the 
ball to a considerable distance, he runs 
to the opposite "popping crease," and 
back again, making the run to and fro 
once or twice, or as often as possible 
before the ball, which he struck away, is 
returned. For each of such runs a score 
of one is made, and the side which has 
the greatest score wins the game. 

The laws op double wicket, as 
revised by the Marylebone Club, the 
best authority on the subject, are those 
universally adopted in Great Britain. 
They refer to a number of particulars 
more or less important, such as the 
weight and size of the ball, the dimen- 
sions of the bat, the number and position 
of the stumps, &c. They likewise 
determine the manner in which the 
bowler shall perform his duty ; they fix 
the circumstances in which the striker 
is out ; and they regulate the mode in 
which the fieldsmen, wicket-keepers, 
umpires, and plaj'ers, shall perform 
their part in the contest. 

In single wicket, the stumps being 
driven into the ground and the popping 
crease marked of, a bowling-stump is 
fixed at twenty-two yards from the 
wicket, and a bowling-crease marked at 
the proper distance, at which the bowler 
must deliver his ball. The game is 
defended by the batsman or striker, 
who stands at the popping-crease, and 
who is understood to be bound by the 
laws of single wicket if they differ 



from the usual regulations. The attack 
is carried on by the other side placed 
in the field according to their numbers. 
If there are less than five players on a 
side certain bounds are marked off, no 
wicket-keeper is required, and all the 
fielders may be in front of the line. 

The laws of single wicket are 
in many instances the same as those 
fiixed for double wicket, with the 
addition of such as are rendered neces- 
sary by the nature and peculiarities of 
this game as compared with the other. 

Mucilage, or Liquid 
Gum. — This may be procured from 
the stationers in bottles, price Id. each. 
When required in large quantities it 
should be prepared at home. Put three 
ounces of gum-arabic (which is cheaper 
at the oil-shops) in an earthenware 
vessel containing half a pint of cold 
water. If the liquid is occasionally 
stirred, the gum in twenty-four hours 
win be dissolved and the mixture ready 
for use. Cork the bottle securely, or 
the mucilage will become mouldy. 

To Waterproof Tweed 
Cloaks. — Dissolve half a pound 
of alum in two quarts of boiling water, 
and pour the solution into a vessel con- 
taining two gallons of cold spring water. 
Immerse the garment in this vessel, 
and let it remain twenty-four hours. 
Dissolve a quarter of a pound of sugar 
of lead in tM'o quarts of boiling water, 
and pour the solution into another vessel 
containing two gallons of cold spring 
water. Take the garment from the first 
vessel, gently wring or press it, and 
immerse it in the second vessel. Let it 
remain six hours, gently wring it, and 
hang it in the shade to dry. This receipt 
has been tried, and found to answer 
admirablj-. 

To Clean Wash-leather 
Gloves. — Remove the grease spots 
by i-ubbing with magnena or cream of 
tartar, prepare a lather of lukewarm 
water and white soap ; wash the gloves 
in it, wring them, and squeeze them 
through a fresh lather. Rinse first 
in lukewarm water, then in cold, and 
stretch them (on wooden hands, if pos- 
sible) to dry in the sun or before a fire. 



Mist in May, Heat in yiine, makes the Harvest right soon. 97 



Svimmep. 

"What is't the cuckoo cries all day 

Through the wide woods of Blondel 
Chase ? 
Is it some word of antique charm 

Now meaningless to all onr race 
Save to some Brahmin, silent, sage. 

Who glides with wide-oped eyes, and 
dreams 
Dread stories of earth's earliest age, 

Among the ghauts by Indian streams ? 

Or does the cuckoo but repeat 
The name of some grief-wildered 
maid 
Lost in the woods, and searcli for 
her 
And call her name in every glade ? 
No! But when earth Avas young, and 
ore 
Babel distractions severed men, 
In our sweet primal tongue " cuckoo" 
Meant " Summer has come back 
again." 



So round the world this herald flics, 

His happy tale proclaiming yet ; 
Ho wakes the floM'ers, then know the 
word 
Which he remembers, — xpe forget. 
And now imperial Summer reigns. 
To her its gi-acc the lil)' shows, 
Tlie mignonnette sighs its sweetest 
breath, 
And all the world's beauty sinks into 
the rose. 



In this sunny noon I stand by the 
stile 
That leads to the misty meadows, 
and hear 
From out of the hazy sunshine come 
The mm-muring gossip of haymakers 
near. 
The fragrant hay lies in heavy swathes. 
The loaded waggon rocks in the 
lane, 
And the low love-song of the blackbird 
tells 
That high summer-tide is here again. 
D. Murray Smith. 



The Month of June. 

" After her came jolly June, arrayed 

All in ereen leaves as he a player were. 
Yet in his time he wrought as well as 
played. 
That by his plough irons mote well 
appear." — Spenser. 

In our variable English climate June 
is perhaps the pleasantest month in the 
year; the days are at theii- greatest 
length, and the temperature is warm, 
without being too hot for comfort. The 
trees are in their fuU beauty of foliage 
in " the leafy month of June." What 
can be more beautif\il than an English 
landscape on a sunny day at this time ? 
The cattle standing in the stream 
whisking away the flies with their tails, 
or lying in the shade of the trees chew- 
ing the cud, are the very picture of 
lazy cnjojTuent. The air is fuU of the 
EOimds of life ; the merry laughter of 
the haymakers, as they turn over the 
fragrant new-mown grass, or toss the 
sweet hay into the waggons to be car- 
ried to the stackyard; the bleating of 
the lambs separated from their mothers, 
who are being washed or shorn, and 
their joj'ous cries of recognition as their 
much-altered parent is restored to them ; 
all testify that June is a busy month 
with the farmer. 

The rose, the queen of flowers, (the 
favoui-ite theme of poets, from Anacreon 
down to the Ayrshii-e ploughman, who 
sings, — 

" My love is like the red, red rose. 
That's newly sprung in June,") 

is the pride of the garden. The perfec- 
tion to which cultivation has brought 
this lovely flower, the infinite variety 
of its coloiu's, size, and perfume, are truly 
wonderful ; especially when we look at 
the wild dog-rose, the original stock of 
all the species which have now so frjr 
outstripped their parent. 

June is the month of roses, and thi? 
flower being the emblem of love ami 
beauty, was perhaps the reason why 
the Romans considered June the most 
auspicious month in which to be mar- 
ried. There are many old superstitions 
connected with this subject common all 
over Europe. 



98 He that wotdd pull a Rose, must expect to be scratched by the Thorns, 

the compounds recommended for the 
purpose. Cover fruit-trees with nets to 
defend them from birds. Clear goose- 
berry and currant bushes of insects 
by watering with lime water, or spread- 
ing lime powdered, or soot, on the 
ground around each bush. Thin out 
vines, removing aU superfluous wood ; 
attend to the strawberry beds, and 
lay straw under the fruit, that it may 
not be injured by rain ; prepare rasp- 
berry beds for next season, and straAV- 
berry plants for forcing. The watering 
of both vegetables and flowers must be 
carefully attended to. The roses are in 
their greatest beauty, and must be con- 
stantly watched, and the insects re- 
moved, by M'atering or fumigation; 
pick ofl'all decayed leaves and deformed 
buds. When the flowers have opened 
and bloomed one day, the decaying 
blossom ought to be cut away, cutting 
back to a strong good bud, from which 
a new stem and new flowers will come. 
Ey this process the plants will be kept 
blooming almost perpetually. Dry and 
lay aside bulbs, anemone and ranun- 
culus roots ; plant out pinks, carnations, 
dahHas, chrysanthemums, and large 
annuals ; put stakes to hollyhocks and 
other plants requiring support ; trim 
biennials and perennials, and see to the 
general neatness of lawns, beds, and 
gravel walks. 

Farinaceous Substances 
as Food. — The most wholesome 
and nutritive of all vegetable substances 
are those called farinaceous, and among 
these, wheat occupies the highest place. 
Home-made bread made with leaven in 
the usual way, and a day or two old, is 
extremely digestible and nutritious ; 
the baker's bread ought to be equally 
so, and no doubt it often is, but 
there is reason to suspect, that the flour 
or the bread, may contain substances 
which Nature never intended to be 
mingled with them. All new bread, 
which may be called unripe, is very 
difficult of digestion, and very unwhole- 
some. Bread made with new flour is 
less digestible than that made of old 
flour, although it must be admitted it is 
more palatable. Puddings made of 



June is the second month in the year 
having only thirty days. It was called 
Mow-month by the Saxons. 
Cook's Calendar for June, 

Fish in Seasox. — Turbot, salmon, 
sturgeon, haddock, herrings, gurnards, 
eolcs, plaice, flounders, smelts, carp, 
eels, dabs, dorj', mackerel, mullet, perch, 
pike, skate, trout, whiting, whitebait, 
lobsters, crabs, praAvns, crayfish, and 
shrimps. 

Meat in Season. — Beef, veal, mut- 
ton, lamb, pork, buck venison. 

Poultry and Game in Season. — 
Chickens, diu'klings, green geese, tur- 
key poults, fowls, rabbits, leverets, 
pigeons, plover, wheatears, wild- duck, 
rooks. 

Vecetadlesin Season. — Asparagus, 
artichokes, beans, cabbage, cauliflowers, 
spinach, turnips, peas, radishes, new 
potatoes, lettuce, and salads of all sorts, 
cucumbers, endive, French beans, 
onions, vegetable marrow, and herbs of 
all kinds. 

Fkuit in Season. — Chen-ies, cur- 
rants, gooseberries, strawberries, me- 
lons, early apples, and summer pears. 
Grapes, apricots, and peaches forced in 
a hothouse. 

Gardener's Calendar for 
June. 

" Calm weather in June sets corn in tune." 
In June, the careful gardener will be 
rewarded for all his previous toil and 
forethought, by plentiful crops of vege- 
tables. Peas, beans, cauliflowers, spi- 
nach, early potatoes, come rapidly to 
jierfcction, and as they are used up, the 
ground which they occupied, must 
be utilized and got ready to receive 
crops for autumn and winter use. For 
this purpose begin to sow beans, bro- 
coh, Brussels sprouts, cabbages, &c. ; 
plant out vegetable marrows, pumpkins, 
capsicums, and tomatoes in good rich 
warm spots ; also cabbages, savoy, 
cauliflowers, and endive in any spare 
place. Trench up celery and potatoes ; 
sow salad, early turnips, spinach, and 
radish seed. The fruit-trees will be in- 
fested with green fly, and must be 
watered with tobacco-water, or some of 



Better to Do a Thins than Wish it done. 



99 



flour are wholesome, when taken in 
moderation, hut are less easy of diges- 
tion than hread. The same remark may 
be made as to hatter puddings, York- 
shire pudding, macaroni, and vermi- 
celli, and in general all dishes made of 
flour mixed up into paste, and either 
boiled in water or stewed in butter. 
I'eople who are in great vigour may 
not experience any great inconvenience 
from them, but they are imsuited to 
those whose stomachs arc weak, or those 
who are recovering from illiaess. 

Bauley is perfectly wholesome, and 
pearl barley, M-ell boiled in water, forms 
a nutriti^■e drink, and extremely well 
adapted to the use of the sick. 

Oats, made into meal or groats, form 
a common article of diet, especially 
among the labouring classes in various 
countries. "When well boiled, the oat- 
meal produces a thick mucilage, in a 
high degree nourishing, wholesome, and 
digestible. When poured into a plate, 
and of a good consistency, it is eaten 
with millc, and is well known in the 
northern part of Great Britain as por- 
ridge. This porridge is admirably 
adapted as food for young persons, and 
it can hardly fail to be an evidence of 
this, that by the advice of Sir James 
Clarke it was made no inconsiderable 
part of the daily food of her Majesty's 
children during theii- early years. 

lliCE. — It is unnecessary to affirm, 
that rice is extremely nutritive and 
wholesome, when we remember that it 
is the only food of many millions of the 
native inhabitants of India. It is, how- 
ever, most digestible when eaten with 
some condiment, such as cinnamon or 
nutmeg. 

Hiiits about Groceries. — 
"Wliat has been already stated as to 
marketing is in a great measure appli- 
cable to the purchase of groceries. It 
is safest to deal M'ith well-kiio\\'n and 
respectable tradesmen. The best articles 
are not only the most wholesome, but 
also the most economical. It is not 
always economical to purchase large 
quantities of groceries. Some things 
lose some of their best qualities by being 
too long kept. Tea, for instance, loses 



I its flavour by being much and long 
exposed to the air, and this can hardly 
be avoided if a large qiiantity be laid in, 
and the consumption be at the same 
time small. 

Loaf Sugae. — "When loaf sugar is 
of good quality it has a fine white gloss, 
a close texture, and the taste is sweet 
without any peculiar flavour. 

Moist Sugar, when good, is bright, 
and composed of crystallized particles. 
If the sugar be moist and dull-looking, 
it is of inferior quality. 

Rice, as a general rule, ought not to 
be laid in in large quantities. The East 
India rice is small in the grain, and 
yello^'ish in colour, and some kinds of 
it are excellent. The Carolina rice, on 
the other hand, is large in the grain, 
and M'hite in colour. 

Dried fruits ought to be clean 
and dry, and yet fresh in appearance. 
When adhering together in lumps they 
are generally inferior in quality. 

Candles, whether wax or composite, 
improve by keeping, when stored in a 
dry, cool place, and kept from the Hght. 

Soap improves by keeping, becoming 
harder, and not rubbing do\^Ti so fast as 
when soft and moist. It is an advan- 
tage to buy it wholesale rather than by 
retail. 

Hints on Fruit as an Ar- 
ticle of Food. — There are times 
when a pound of ripe strawberries or 
grapes, are worth more as food, than 
double the amount of beef or mutton, 
or even of bread. In summer we do 
not require food that will create or in- 
crease animal heat ; therefore fruit and 
vegetables, being lighter and less nutri- 
tious, will supply all our reqiiirements ; 
and it is during that season that the 
more acid fruits, such as currants, 
goosebeiTies, raspberries, strawberries, 
and grapes, are in their greatest perfec- 
tion, and are thei-efore likely to exer- 
cise the most beneficial efiects on the 
human system. The use of ripe liuit 
keeps the blood cool, and prevents 
feverishness. AE fruit is not equally 
wholesome ; stone fruit, such as cherries, 
plums, peaches, apricots, are, as a gene- 
ral rule, consid«red as more apt to pro- 



Better is a Small Fish than an Empty Dish. 



duce derangement of the stomach, when 
eaten in large quantities, than the 
smaller fruits, or than ripe apples, 
pears, &c. 

In hot climates fruit is invariahly 
eaten at breakfast, and this, though con- 
trary to our usual practice, is undoubt- 
edly the best and safest time to eat it. 
An old French proverb, and one that 
experience has proved true, says of an 
apple that it is gold in the morning, 
silver at noon, but lead at night. 
Strawberries and gooseberries are con- 
sidered to be the most wholesome of all 
our native fruits. 

Arrowroot. — Arrowi-oot is ob- 
tained from the roots of Maranta 
arundinacea, a plant chiefly cultivated 
in the West India islands. The roots 
are about a foot long, %yhite and jointed, 
and covered with paper-like scales. 
When a year old, they are dug up, 
peeled, and reduced to a milky pulp. 
The pulp is mixed with water, cleaned 
of fibres, and the starch allowed to 
settle at the bottom. Successive wash- 
ings are employed for further purifica- 
tion. The substance is then placed in 
tin cases or ban-els for exportation. 
About 400,000 lbs. of arrowroot are 
annually imported into the United 
Kingdom. It is an excellent article of 
diet for invalids and childien, and is of 
easy digestion, but is only moderately 
nutritious. It is very frequently adul- 
tered with sago meal and potato flour. 
Genuine arrowroot, Avhen rubbed be- 
tween the fingers, makes a slight crack- 
ling noise. The arrowroot produced on 
the farms and at the mission stations of 
Natal, and imported by Messrs. Eobert- 
son Cook and Co., is equal to the finest 
Bermuda, and is supplied at a mode- 
rate price. The few following receipts 
for preparing arrowroot may be safely 
recommended : — 

Arrowroot Pudding. — Take one 
pint of new milk ; in one-fourth of it 
while cold mix two large tablespoon- 
fuls of arrowroot. Boil the remainder 
of the milk, and stir whilst boiling into 
the arrowroot. Beat up three eggs, 
sweeten to taste, mix well together, and 
bake in a slow oven. 



Arrowroot Custard. — Take one 
pint of new milk, mix a large tea- 
spoonful of arrowroot with a portion of 
the milk, cold. Beat two eggs, sweeten 
and flavour to taste, and pour the 
whole into the remainder of the milk 
while stirring it. Boil about three 
minutes, in the same way as boiled 
custard. 

Blancmange. — One pint of new 
milk, four tablespoonfuls of arrowroot, 
one egg ; mix like pudding. Boil three 
minutes, stirring it all the time, sweeten 
and flavour it with brandy or almond 
essence, and pour into shapes. 

Snow Cakes. — One pound of arrow- 
root, half a pound of sifted white sugar, 
half a pound of butter melted, two eggs, 
essence of lemon or flavoirring to taste ; 
mix the ingredients gradually; beat 
well, and bake in a slow oven. 

In biscuits, and as an addition to 
many articles of confectionery, as a sub- 
stitute for butter and eggs, aiTowroot is 
at once cheap, nutritious, and digestible. 
It is also used to great advantage in 
thickening infants' food, beef tea, soups, 
and gravies. 

Ste"wing. — General Remarks. 
— The eff'ect of stewing is similar to 
that of boiHng. It deprives the meat 
of much of its best juices and most 
nourishing properties, leaving it less 
easy of digestion than meat which is 
boiled. 

Stewed Rump of Beef. — Boil a 
rump of beef for eight or nine hours on 
a very slow fire, and A\'ith very little 
water, only as much as will cover the 
saucepan. Put in some parsley, a laurel 
leaf, a clove of garlic, two eschalots, a 
small bunch of thyme, four cloves, half 
a nutmeg, pepper and salt. When done, 
take off the gravy, let it cool, and take 
away the fat ; then boil it up again, and 
pour over the beef when served. 

Stewed Beefsteaks. — Season the 
steaks and lay them in a stew-pan. Put 
half a pint of water, a blade of mace, 
an anchovy, a small bunch of herbs, a 
piece of butter rolled in flour, a glass of 
white wine, and an onion. Cover close, 
and let it stew tiU the steaks are tender ; 
then take them out, strew some flour 



Eat iti Measure, and defy the Doctor. 



over them, fry them in fresh butter till 
they are of a nice brown, and pour off 
the fat. Strain the sauce they were 
stewed in, and pour it over them on 
the dish, serving with horseradish and 
pickles. 

Stewed Veal. — Divide into portions 
part of a breast of veal and fry it of a 
nice brown in butter. Put into a stew- 
pan a quart of green peas, together with 
onions and parsley. AVhen they are 
tender, add some veal gravy and put in 
the pieces of veal already fried, and 
stew the whole gently. Season with 
salt, pepper, cayenne, and a teaspoonful 
of powdered sugar. 

Stewed Leg of Mutton. — Put it 
into the stew-pan with either broth or 
water, two or thi-ee caiTots, a turnip, 
an onion, and a few black peppercorns. 
After coming to a boil, simmer for two 
hours and a half, take out the broth and 
vegetables, dredge the meat with flour, 
and put it again on the fire to brown, 
leaving off the cover. Pulp the vege- 
tables thi'ough a sieve, and boil them 
up with the gravy, adding a table- 
spoonful of vinegar. Pour part of the 
sauce on the meat and send the rest 
to table in a tureen. 

Stewed Shoulder of Mutton. — 
Hang it up for three or four days, salt 
if for two days, bone it, sprinlde it with 
pepper and bruised mace, lay some 
oysters on it, roll it up, and tie it. 
Stew gently, with very little water, for 
two hours, closely covered. Serve with 
gravy having oysters stewed in it, thick- 
ened with flour and butter. Remove 
the string from the mutton and pour 
some of the sauce over it. 

Stewed Leg of Lamb. — Cover it in 
the stew-pan with muttongravy, putting 
in a bimch of sweet herbs with some 
pepper, salt, and bruised mace ; stew 
gently for three quarters of an hour. 
Pour out the liquor and cover the meat 
to keep it hot. Strain the gravy, and 
thicken it with flour and butter, flavour 
it with mushroom catsup and some 
lemon juice, and pour it over the lamb 
when dished. 

Stewed Pigeons. — Make a seasoning 
of pepper, salt, cloves, mace, sweet 



herbs, and a piece of butter rolled in 
flour, and put it into them, closing the 
opening. Half roast them ; then stew 
them in good gravy, a little white wine, 
whole pepper, mace, lemon, sweet herbs, 
and a small onion. Take them out 
when done, strain the liquor, skim it, 
thicken it with a piece of butter rolled 
in floiu-; then put in the pigeons with 
some pickled mushrooms, and stew them 
for five minutes. Pour the sauce over 
them in the dish. 

Stewed Hare. — Cut a pound of 
lean bacon into cubic inches, blanch it 
for five minutes in boiling water, and 
di'ain and fry it in a stew-pan with an 
ounce of butter, till fried yellow ; then 
cut the fore part of the hare into pieces 
an inch or more in size, and stew them 
for ten minutes; then sprinkle them 
with flour and stew for two minutes ; 
add of red Frensh wine and broth a 
pint each, boil five minutes, and strain 
through the colander ; then put into the 
stew-pan, with some herbs, the bacon, a 
little salt and pepper, and simmer for 
twenty minutes. Afterwards add two 
dozen of button onions, fried in butter, 
and simmer again. A little before 
serving add a pottle of prepared mush- 
rooms, cut up the pieces of hare, and 
serve. 

Cucumbers, to Stew. — Slice an equal 
quantity of cucumbers and onions and 
fry them together in butter ; strain 
them in a sieve, and put them into the 
saucepan with a giU of gravy, two 
spoonfuls of white wine, and a blade ol 
mace. Stew five or sis minutes, put in 
a piece of butter rolled in flour, salt, 
and cayenne pepper. Shako them well 
together tiU of a good thickness ; dish 
and serve them up. 

Mushrooms, to Steav. — Wipe large 
button mushrooms with a wet flannel, 
put them in a stew-pan with a little 
water, stew for a quarter of an hour ; 
then put in salt, flour, and butter to 
make it as thick as cream ; do not let 
them boil longer than five minutes, 
as they must look white. Serve with 
sippets round the dish. This makes a 
good side dish for supper or a corner 
dish for dinner. 



There never eame III from Good Advice. 



Mushrooms, to Ragout. — Peel and 
cut the inside of some large mushrooms, 
then broil them on a gridiron. When 
the outside is hrown, put them into the 
stew-pan with water to cover them. 
AVhen stewed ten minutes, put in a 
spoonful of white wine, the same of 
browning, and a little vinegar. Thicken 
Avith butter and flour, give it a gentle 
boil, and serve with sippets round the 
dish. 

Green Peas, to Stew. — Put into the 
stew-pan a quart of peas, a lettuce, and 
an onion sliced, butter, pepper, salt, 
but no more water than remains about 
the lettuce after washing. Stew two 
hours very gently. When to be serveil, 
boat up an ettg and stir it into them, or 
a little flour and butter. 

Celery, to Fry. — Cut off the 
roots and green tops of six or eight 
lieads of celery; take off the outside 
stalks, pare the ends clean. Have ready 
half a pint of white wine, the yolks of 
three eggs beaten fine, salt, and nutmeg. 
Mix all together with flour into a bat- 
ter, into wliich dip every head, and fry 
them in butter. When done, lay them 
in the dish and pour melted butter 
over them. 

Onions, to Ragout. — Peel 
a pint of young onions ; take four large 
ones, peel and cut them very small ; put 
butter into a stew-pan. When melted, 
throw in the onions and fry them till 
brown ; then dust in flour and shake 
them roimd till thick. Throw in salt, 
pepper, a quarter of a pint of good 
gravy, and a teaspoonful of mustard. 
Stir all together, pour it into the dish, 
and garnish with fried crumbs of 
bread. 

An Excellent Salaci. — Wash 
very carefully two good heads of lettuce, 
one of endive, a handful of small salad, 
and half a dozen of the very young 
onions, or one shalot, drain the w^ater 
from them and slice them small, toss 
them about on a clean cloth to take off 
as much of the water as possible, b^it 
do not press them, as that Avould take 
off the crispness ; lay them all in a 
salad-bowl oi glass. Boil four eggs 
hard, take out the yolks, and cut the 



white in rings to garnish the salad ; 
rub the yolks down with two teaspoon- 
fuls of dry mustard, one of salt, and 
one of white and Cayenne pepper well 
mixed; add by degrees to this four 
tablespoonfuls of the best Lucca oil, 
and two of vinegar ; a dessert-spoonful 
of Worcester sauce is an improvement. 
Mix these ingredients very well to- 
gether, and pour the whole over the 
salad; stir it up tiU the dressing has 
saturated the salad, put radishes round 
the edge, and garnish with the white 
of eggs. 

Lobster Salad.— Prepare a 
salad as above, take the meat out of the 
tail of one large or two small lobsters, 
cut it in two lengthways, and take out 
the sandbag. Then cut each piece in 
two, pick the meat out of the claws, 
and lay it in handsome pieces on the 
salad ; also all the coral and spawn. 
Many prefer mixing the salad di'essing 
with the lobster cut in small pieces, 
but the way given here makes a pret- 
tier-looking dish, and is qidte as good. 

Light Drinks for Sum- 
mer. — Claret Cur. — A bottle of 
light claret, one of soda water, a wine- 
glassful of powdered sugar, alarge glass 
of sherry, or small one of cura("oa, the 
rind of a lemon cut very thin, a few slices 
of cucumber with the rind on, a sprig 
of borage or mint, mix all well together, 
and ice it by putting in six or eight 
lumps of clear ice the size of an egg. 

King Cup. — Squeeze the juice of a 
lemon into a china bowl, add the rind 
cut very thin, an ouuco of white sugar, 
a good-sized piece of bruised ginger, 
pour over them a pint and a half of 
boiling water, let it stand till cold, 
then strain, add two glasses of sherry, 
and ice it with lumps of clear ice. 

Cider Cup. — One quart of good 
cider, two bottles of soda water, two 
glasses of sherry, a glass of brandy, and 
one of cura^oa, the rind of half a lemon 
pared thin, a wineglassful of powdered 
sugar, a little nutmeg, and a sprig of 
borage or mint ; ice it well. 

Limonade au Lait. — The juice of 
seven lemons, half a pint of sherry, 
three quarters of a pound of white 



/// bhmis the Wind t]iat profits Nobody. 



103 



sugar, and a quart of boiling water ; 
mix, and when cold add a pint of boil- 
ing milk ; let it stand for some hours, 
then strain clear through a jelly-bag, 
and ice. This is always better if made 
the day before it is required. 

Orangeade. — Squeeze the juice of 
seven good oranges, peel three of them, 
and poiir boiling water over the peel, 
cover it close till cold, boil water and 
sugar together to a thin syrup, skim 
carefully ; when all are cold, mix the 
j uice, the infusion, and the syrup well 
together, with as much more water as 
will make a rich drink, strain thi-ough 
a jelly-bag, add a large glass of pale 
brandy, and ice it well with lumps of 
clear ice. 

Ginger Beek. — To two pounds of 
white sugar, two ounces of best Jamaica 
ginger, well bruised, two ounces of 
cream of tartar, and the rind of two 
lemons, add two gallons of boiling water; 
stir all together till they become luke - 
warm, toast a slice of bread, pour on 
it two tablespoonfuls of good fresh 
yeast, and place it to float on the top 
of the mixture ; cover the whole up for 
twenty-four hours, then strain and bottle 
it, taking care not to fill the bottles ; 
cork and wire it securely. This quantity 
will make thi-ee dozen bottles, and will 
be ready for use in three or four days. 

Rasvberry Vinegar. — Break up 
two quarts of ripe raspberries in a basin, 
pour over them one quart of French 
vinegar, then let them stand for ten 
days, occasionally stirring them up ; 
clarify two pounds of white sugar with 
a little water, and the whites of four 
eggs, strain the juice of the raspberries, 
add it to the sugar, and boil until it 
looks clear, but not too long, as that 
would spoil the colour ; when cold, bottle 
and keep it in a cool place. 

To Bottle Fruit for ^A/■in- 
ter Use. — Perhaps the best fruit to 
bottle for winter tarts, &c., are green 
gooseberries. The process is easily 
managed, and they keep remarkably 
well. 

Fill to the top as many wide-mouthed 
bottles as you wish to lay by, with 
guod gieeu gooseberries, haviug the 



tops and tails removed ; place them 
upright and uncorked in a large pot of 
cold water, placing hay round the 
bottles, to prevent them from being 
upset, or knocked against each other by 
the motion of the water in boiling ; let 
them boil for ten minutes, then fill up 
the bottles to the top aud cork tightly : 
the object is to exclude the air as much 
as_ possible, and the heat will cause 
them to shrink, so that one bottle will 
have to be used to fill up the defi- 
ciencies of the others ; seal down the 
bottles, and k«ep in a cool dry place. 
Currants, raspberries, cherries, and 
plums can be bottled in this way ; and 
for cooking piu-poses, answer as weU as 
fresh fi-uit. It is best to do them be- 
fore they are thoroughly ripe. 

Gooseberry Fool. — Put two 
pounds of unripe gooseberries into a 
stone jar, with half a pint of water and 
half a pound of sugar ; place the jar in 
a pan of boiling water over the fire, 
and stew till the fruit is reduced to 
pulp. Then strain it through a sieve, 
and stir into the pulp while it is warm 
another half-pound of sugar, and a pint 
of cream and a pint of milk ; or uso 
milk only and a little grated nutmeg. 
It must be served cold. It is an excel- 
lent dish for children. Rhubarb cooked 
in the same manner, is likewise very 
nice as well as wholesome. 

Rhubarb Preserve. — Peel 
and cut into pieces about two inches 
long, six pounds of rhubarb. Put it 
into a stone jar, with eight pounds of 
preserving sugar, the rind of a lemon 
cut thin, and shred into little bits, a 
quarter of a pound of ginger, and a few 
cloves ; set the jar in a pan of boiling 
water, or stand it in the oven. "When 
the rhubarb is quite tender, strain oflf 
the juice ; put the juice into a preserving 
pan, and boil quickly for half an hour ; 
pour it over the rhubarb, and put the 
whole into pots or shapes ; if well made 
it will be clear, and stiff enough to turn 
out, and covered in pots, it will keep as 
well as any other preserves. 

To make British Cham- 
pagne. — To every five pounds of 
rhubarb, when sliced and bruised, put 



I04 



He must rise Early, that would please Everybody. 



one gallon of cold spring water ; let it 
stand tliree days, stirring two or three 
times every day; then press and strain it 
through a sieve, and to every gallon of 
liquor, put three pounds and a half of 
loaf sugar ; stir it well, and when melted 
barrel it. "When it has done working 
hung it up close, first suspending a 
muslin hag with isinglass from the hung 
into the barrel. To fifteen gallons of 
liquor put two ounces of isinglass. 
In six months bottle it and wire the 
bottles : let them stand up for the first 
month, then lay four or five down 
lengthways for a week, and if none 
burst, all may be laid down. Should a 
large quantity be made, it must remain 
longer in cask. It may be coloured 
pink by putting ia a quart of rasp- 
berry juice. It will keep for many 
years. 

Gooseberry Wine. — Pick 
and bruise the goosebenies, and to every 
pound, put a quart of cold spring water, 
and let it stand three days, stirring it 
twice or thrice a day. Add to every 
gallon of j uice three pounds of loaf sugar ; 
fill the barrel, and when it is done 
working, add to every twenty quarts of 
liquor, one quart of brandy and a little 
isinglass. The gooseberries must be 
picked when they are just changing 
colour. The liquor ought to stand in 
the barrel six months. Taste it occa- 
sionally, and bottle when the sweet- 
ness has gone off. 

A Few Words on Ice. — 
The doctrines of latent heat unfold to 
us various processes in the economy of 
natiu'e, which are in the highest degree 
interesting. All solids in the act of 

Sassing into a liquid condition, and all 
uids passing into a state of vapour, 
absorb heat from the objects around 
them. Hence the great chiUness felt in 
a thaw, owing to the ice and snow, in 
becoming liquid, absorbing the latent 
heat of aU bodies, as M'ell as of the air 
itself. Refrigerating or ice-producing 
mixtures are illustrations of this prin- 
ciple of nature. Salts of various kinds 
suddenly liquefied, abstract the heat 
from the substances in contact with 
them, and in some cases reduce them 



to a state of intense cold. Herr Eu- 
dorfF has discovered that the sulphocya- 
nide of ammonium, added to water, will 
reduce its temperature to 18 degrees 
below zero. 

Ice Machines. — Every family should 
possess either a refrigerator, or ice-pro- 
ducing machine, which can be procured 
at a moderate price. The two best are 
M. Carre and Co.'s of France, and Mr. 
Siebe's of Lambeth. M. Carry's machine 
is thus described : — A bottle half filled 
with cold water is subjected to an air- 
pump in the machine. As the vacuum is 
produced the water is vaporized. The 
air and steam drawn ofi' pass through a 
cylinder containing sul phuric acid, which 
absorbs the watery particles. The out- 
side of the bottle becomes covered with 
dew, the temperature of the water falls, 
and immediately after it loses its trans- 
parency, and ice is obtained. The 
machine constructed by Mr. Siebe is 
said to be so powerful that it is capable 
of producing ice even under the heat of 
a tropical sun. The peculiarity of this 
machine consists in the evaporation of 
ether, or any similar volatile fluid, and 
again recovering and condensing the 
ether to a fluid, so that it may be used 
afresh. A naval ofiicer of our acquaint- 
ance informs us that at a dinner re- 
cently given by the Eesident at the 
Seychelle Islands, iced water was pro- 
duced by one of these machines, which 
served to cool the wines at table as 
efi"ectually as natural ice would have 
done. 

To Preserve Ice. — When ice is to 
be removed from one place to another, 
it should be packed in sawdust. A 
simple mode of preserving ice is to 
place it in a bag of thick woollen cloth, 
enclosed in a larger bag. Pack tho 
enclosed bag with feathers all round 
to the depth of two or three inches, 
and the ice will not melt. 

Ice in Medicine. — In hysterical 
affections, ice applied to the head will 
be found an excellent remedy, and if 
applied to the back of the neck or on 
the wrist, it will arrest bleeding at the 
nose. Care ought to be taken in hot 
weather not to diink iced water too 



Oil their own Alerits Modest Men are Dumb. 



freely, for if taken to excess, it may 
cause inflammation of the stomach, and 
other functional disorders. Only a 
single tumblerful should be taken at a 
time, and at least an hour suffered to 
elapse before repeating the draught. 

Atmospheric Air. — Man 
may live without food for several days, 
but he cannot exist even for a few 
moments without breathing atmospheric 
air. This sufficiently proves its supreme 
importance, not merely to health, but 
to life itself. 

Ereathing supplies the blood with 
that vital power, by which it maintains 
the energies of the body, and repairs the 
waste to which it is continually subject. 
This effect is produced by the oxygen, 
which forms one of the constituents of 
the atmosphere ; and as this vital ele- 
ment is found in the greatest quantity 
in fresh air, it is plain that the fresher 
the air the greater is its salutary power. 

Atmo.spheric Air, by beimo fre- 
quently BREATHED, is deprived of its 
oxygen, and in an apartment to which 
the external air has no access, neither 
life nor flame can be maintained. This 
may be illustrated on a small scale by 
placing a lighted taper or a small ani- 
mal, which breathes with lungs, under a 
bell glass. The taper goes out as soon aa 
the oxygen under the glass is consumed, 
or the animal dies. Those whose work 
confines them for many successive hours 
to close and iU-ventilated apartments, 
frequently exhibit a pale and delicate 
appearance, as compared with the florid 
and healthful aspect of those whose 
labours are canned on in the open air. 
It is certain that the former have poorer 
blood than the latter, and, as a general 
rule, are weaker and more liable to 
chronic and acute diseases, as well as 
less able to struggle against them. The 
pallor and weakness of the one class, 
are caused by their habitually breathing 
in an atmosphere deprived in a great 
measure of its oxygen ; while the 
healthful and vigorous aspect of the 
other class, is produced by their enjoying 
at all times an ample supply of air, from 
which its vital constituents have not 
been absorbed. 



Ventilation is of pre-eminent im- 
portance. Houses, factories, school- 
rooms, workshops, should be so con- 
sti-ucted as to admit a continually re. 
newed supply of fresh air. All apart 
ments where large numbers of person - 
are assembled, ought to be spacious ami 
lofty. Abundance of pure air will not 
only contribute to the health of those 
occupying such apartments, but will con- 
duce in no small degree to their cheer- 
fulness, and their ability to perform their 
allotted work. The importance of ven- 
tilation is attested by the fact, that infants 
and young children are much injured by 
being confined within doors, and that 
the mortality among them in large 
towns and cities, where the atmosphere 
is deteriorated, is much greater than in 
the country. 

A constant supply of fresh air 
is extremely valuable in sickness, what- 
ever the nature of the malady maj^ be, 
whether of an acute or a chronic charac- 
ter. In all fevers, it is of the very first 
importance, and in protracted maladies, 
it will be found a powerful auxiliary to 
the other means used for the patient's 
restoration ; indeed, without fresh air, 
the greatest skill and the most tender 
care will have but a partial eflect. 
According to a writer in the Field, the 
following contrivance will effectively 
introduce fresh air into apartments, 
without causing an objectionable draught 
or lateral current : — Take a narrovr^ 
board, three or four inches in width, 
and as long as the breadth of the 
window, place it on edge under the 
lower sash. A space is thus provided 
between the window-sashes, through 
which a current of air passes into the 
room upward. 

How best to keep your 
House Cool in Sunnmer. — 
We wear light-coloured clothes in sum- 
mer weather to keep out the heat of 
the air, and we ought to wear clothes 
of the same colour in winter to keep in 
the heat of our bodies ; for clothes of a 
white colour, quite as effectually keep 
the heat of our bodies from passing out 
and being lost in the colder atmosphere 
of a winter day, as they do the heat 
E 2 



io6 



A Wise Lawyer never goes to Law himself. 



of the SHn from scorching us in sum- 
mer. The walls of oiir houses serve 
the same use as the clothes M'e wear, — 
they keep the heat with which we tem- 
per the severity of winter weather from 
passing out, and they also serve to de- 
bar the entrance of the great heats of 
siunmer. The best way to preserve a 
cool temperature in your house in sum- 
mer, is to throw open the windows as 
soon as you get up, and thus let your 
house be filled with the cold morning 
air. Keep the windows open till the 
heat of the day begins to be felt, then 
close them up tightly, and shut out the 
warm air. A house in which this plan 
is adopted will keep cool for many hours, 
during which the heat outside may be 
unbearable. Let it be understood, that 
the closing of the windows must not 
be allowed to interfere with the ordi- 
nary arrangements for the ventilation 
of the dwelling. 

The Law of Marriage. 
— In England marriage is held as a 
civil contract, but it cannot be set aside 
like other contracts, though either party 
has procured it by fraudulent represen- 
tations. Nor can it be rescinded by 
either party or both at pleasure. Mar- 
riage in England may be contracted 
with or without a religious ceremony. 
Without a religious ceremony it may 
take place in the office of the superin- 
tendent registrar, and in presence of 
witnesses, the parties exchanging de- 
clarations that they take each other for 
man and wife. Marriage Avith a reli- 
gious ceremony may be solemnized in 
the Established Church or a Dissenting 
chapel duly licensed. There must pre- 
viously be publication of banns three 
succeeding Sundays, or a licence ob- 
tained from the registrar, and the cere- 
mony must take place dui'ing canonical 
hours, i. «., between eight a.m. and twelve 
noon, when the mamage is solemnized 
in a Dissenting chapel, the superintend- 
ent registrar of the district must be 
present as one of the witnesses. There 
is no fixed age at which parties are not 
allowed to marry, provided the male is 
above fourteen years and the female 
above twelve. 



In Scotland maniages are divided 
into regular and in-egular. Begular 
marriages are those celebrated by a 
clergyman after due proclamation of 
banns in the parish churches of the 
parties. The marriage may be solem- 
nized privately and at any hour. 

The irregular marriages are of three 
kinds : — 1. Marriage by mutual consent, 
expressed in words in presence of wit- 
nesses. 2. A promise of marriage copula 
subsequente is a groimd for I'aising an 
action of declaration. 3. Cohabitation 
of the parties as man and -wife. 

The marriage law of Ireland agrees 
with that of England, except in so far 
as it is provided that a Eoman Ca- 
tholic priest cannot legally celebrate 
a marriage between parties who are 
both Protestants, or one of whom is a 
Protestant. 

The Law of making a 
Will. — No seal is necessary to the 
validity of a will ; it must be in writing, 
signed at the end by the testator or on 
his behalf, and in the presence of two 
or more witnesses, who need not be of 
full age. The testator must have at- 
tained majority. An estate can only be 
tied up twenty-one years after the death 
of a testator. A person may dispose by 
will of landed or real property as " he 
may hereafter possess." A will may be 
set aside if procui-ed through fraud, or 
by imposing on the testator's weakness 
of mind. Wills made in England will 
not be invalidated by reason of the tes- 
tator dying abroad. Any part of a will 
may be revoked by a codicil. It is not 
requisite to the validity of a wiU that it 
should assume any particular form ; it 
is sufficient that it conveys the intention 
of the testator. All interUneations or 
alterations in a will or codicil must be 
initialled by the testator. Soldiers in 
military service may dispose of their 
goods by wills declared verbally. The 
executor appointed by a will must bury 
the deceased in a manner suitable to his 
estate ; pei-sonal charges are allowed 
previously to other debts. He must then 
prove the wiH, and employ a valuer to 
make an inventory of the deceased's 
goods. An executor must have attained 



Bees on Flowers alighting cease their Hjwi. 



107 



the age of twenty-one; a maiTied 
woman cannot act as an executrix 
without her husband's consent. Lega- 
cies bequeathed to widows in satisfac- 
tion of dower are entitled to priority 
over others. Legacies under £50 may 
be recovered in the county courts, un- 
less the validity of the bequest is dis- 
puted. Illegitimate children may be 
objects of a bequest by any description 
which will identify them. Probates of 
wills and letters of administration to 
the effects of deceased persons are 
granted in the Court of Probate at 
Westminster, in connection with which 
there is a principal registry of wills at 
Doctors' Commons, and at forty dis- 
trict registries throughout England and 
Wales. 

Hints on Bees and Bee- 
keeping. — Following up our pre- 
vious observations (see page 82) regard- 
ing the management of these wonderful 
insects, we now lay before our readers 
a few additional and useful hints. 

The Position of the Hives. — For 
an apiary, or even a single hive of bees, 
the best position is a sheltered place on 
a low level, instead of an elevated and 
exposed situation, and as free as possible 
from damp, noxious smells, and dis- 
turbing sounds. A plot of well-kept 
grass, or a space covered with dry gra- 
vel, closed in with laurel and laurus- 
tinus, is frequently very desirable. 
There seems to be no definite rule as to 
the best position for the hive as regards 
the points of the compass ; the bees have 
been found to thrive whether their 
abode fronts the south, the north, or 
any intermediate point. On this sub- 
ject so much depends on the locality, 
the climate, and various other considera- 
tions, that it is difficult, or rather im- 
possible, to prescribe any rule of uni- 
versal application. 

Pasturage for Bees. — Districts of 
country where com is extensively cul- 
tivated, are less favourable to bees than 
those in which commons abounding 
with wild flowers, and moors covered 
with heath prevail, and where clover 
and tares, peas and beans, and similar 
plants, are largely grown. The blos- 



soms of fruit-ti'ees of all kinds, and the 
flowers of the broom, the furze, and the 
bramble, all afford the bee great advan- 
tages for the collection of honey and 
farina. The planting, too, in the neigh- 
bourhood of the hives of the crocus, the 
blue hepatica, the black hellebore, and 
mignonette, is also found to be highly 
favourable. 

Supply of Water. — When the sea- 
son is dry, and during the period of 
breeding, water is necessary to the bees, 
in order not only to the secretion of 
wax, but the due preparation of honey 
and farina. If there be no natural 
supply of the needful element within 
easy reach of the little architects, a 
shallow vessel must be placed near 
them, which may be frequently filled 
to the brim. As a precaution against 
the danger of drowning some of the 
bees, a thin piece of wood, perforated 
■with holes, may be placed so as to float 
on the surface, covering every part of it. 
The holes will be so many wells from 
which the bees can draw their supplies 
without the danger of their falling into 
the water. 

Sunshine and Shadow. — Too much 
heat is always injurious to bees ; they 
ought not to be left exposed to the sun 
in sultry weather. It renders the in- 
sects extremely irritable, and exposes 
the combs to the danger of being more 
or less softened, and even melted. It 
is very important, therefore, to protect 
the hive by sheltering it from the direct 
rays of the sun. A screen adapted to 
the purpose is very suitable, or a mat, 
which may be thrown over the hive. 
In our opinion the screen is to be pre- 
ferred, as causing a grateful shade, and 
at the same time permitting a better 
ventilation. On this subject an excel- 
lent writer remarks, that bees " delight 
best in thick forests, because there they 
find a uniform temperature and a pro- 
pitious shade;" and he adds, "It is a 
mistake to suppose that bees exposed 
to the sun produce the earliest and 
strongest swarms; I have often expe- 
rienced the reverse. Bees like the 
shade when working, and the sun only 
when in the fields." 



io8 A Bee has Honey in its Mouth, but a Sting in its Tail. 



Enemies of the Bees. — Domestic 
fowls are destroyers of bees, and also 
some birds, from whose attacks as they 
range the fields at a distance from the 
hive they cannot be protected. Among 
these is the titmouse, or blue tomtit, 
' which devoui's the bees, and feeds his 
young with them ; and in winter is said 
to endeavour to force his way into the 
hive itself. Mice are often very trou- 
blesome, and even rats sometimes make 
tlieir way into the hive. Slugs and 
snails often occasion much trouble ; and, 
especially in warm summer evenings, 
the attacks of wasps and hornets are a 
great annoj'ance to the bees. In all 
these cases care and vigilance can do 
much. Wasps' nests ought to be de- 
stroyed wherever met with ; insects of 
all kinds, such as earwigs, woodlice, 
ants, ifec, should be cleared away. . In 
a word, the hives and stands for them 
ought to be kept as clean and neat as 
possible. 

Bee-Robeeks. — In spring and au- 
tumn the hive is sometimes exposed to 
an assault from strange bees for the 
nefarious purpose of robbery. These 
predatory attacks are often much more 
serious than the assaults of wasps. If 
two or three strange bees gain admis- 
sion to the hive, they continue to return 
from time to time, bringing with them 
some auxiliary force ; and sometimes 
they assemble in vast numbers at the 
entrance of the beleaguered citadel. In 
these "raids" the robbers often exhibit 
considerable foresight and cunning, 
making their attacks late at night or 
early in the morning. Various expe- 
dients may be adopted to counteract or 
defeat the object of these marauders. 
Smoke puffed into the hives when a 
conflict is going on is often eSectual ; 
some honey placed on the top of the 
hive diverts the attention of the belli- 
gerents from their warfare ; the removal 
of the plundered hive to a distance, or 
even a change of place in the same 
apiary, may be an effectual cure. An 
expedient of much importance ought 
by all means to be adopted and without 
delay, that of nan-owing the entrance 
to the assaulted hive, a plan which at 



the outset enables the besieged garrison 
with comparative ease to repel the in- 
vader. 

Food for Bees. — It must be suffi- 
ciently obvious that no artificial food 
can be so acceptable or suitable to the 
bee as pure honey, — the kind of nutri- 
ment which the instinct of the creature 
itself induces it to provide ; refuse honey 
may therefore, in preference to any 
other kind of food, be given to the bees 
whenever it is really rcquii-ed ; but ii. 
many instances artificial food must be 
supplied. In spring it is recommended 
by competent judges that even strong 
hives be fed, inasmuch as they are sti- 
mulated by the increased temperature 
which the feeding occasions ; but that 
there ought to be no feeding — unless 
there exists an unavoidable necessity 
for it — till the hive exhibits some de- 
gree of animation; for the bees often 
are tempted to go forth prematurely in 
quest of flowers, and numbers in this 
way peiish, being unable to return 
home. As already observed, honey fur- 
nishes the best because the most natural 
aliment, and it may very properly be 
rendered more liquid by a slight admix- 
ture of water ; but vaiious substitutes 
for honey have been resorted to, and by 
no means unsuccessfully. One excel- 
lent writer on the subject recommends 
" good sound ale sweetened with sugar 
and honey, and boiled for a minute or 
two;" the usual proportion being "a 
pint to a pound of refined sugar, adding 
a fourth part of pure honey, which im- 
parts a flavoxir most agreeable to the 
bees. A tablespoonful of rum," it is 
added, "greatly improves the com- 
pound." In the feeding-troughs or 
other vessels employed for the purpose, 
lumps of refined sugar saturated with 
water suit very weU ; hut according to 
the authority ah-eady quoted no saccha- 
rine preparation is so well adapted as 
that in M'hich the sugar has been boiled at 
the temperature at which the tendency 
to crystallize is obviated. Two pounds 
of loaf sugar may be boiled up to ii60 de- 
grees of heat. Twenty minutes' boiling 
will be sufficient, when the syrup will 
be quite brittle on cooling, and of a pale 



speak Wdl of vour Friend, of your Enemy say Nothing. 



yellow. A little vinegar mixed with 
the syrup seems to render it more agree- 
able to the bees. The syrup, when 
boiled, can bo poured out on a dish or 
slab previously rubbed with oil or b^itter, 
and when cold and sufficiently stilfened 
it ought to be cut into pieces, which can 
be readily introduced into the hive. 
The preparation made by confectioners, 
and kno^^^l as barley sugar, which is 
similar to the preparation just described, 
is likewise very acceptable to the bees, 
and aft'ords an excellent means of sup- 
plying the wants of an impoverished 
hive. 

In the hints on the subject of the 
honey-bee we have now given we have 
necessarily refrained from very minute 
details. The shape, the structure, the 
size, and other consideratiojis relating 
to the hives, and the treatn^ent of bees 
at the various seasons of the year, in- 
volve a vaiiety and number of topics, 
and demand much elaborate and minute 
description, which neither our plan nor 
our space will admit of. The observa- 
tions we have made wiU be sufficient to 
point out the great interest attached to 
the natural history, the habits, and the 
instincts of the honej^-bec. Numerous 
excellent works have been M-rittcn on 
the subject, to which we refer our intel- 
ligent readers ; such as " The Bee- 
keeper's Guide," by Mr. Payne; "The 
Honey-bee," by Dr. Bevan; "The 
Beekeeper's Manual," by Mr. Taylor; 
and " The Shilling Bee-Book," by Mr. 
Golding; all of which fni-nish an ample 
store of sound theory and practice, 
founded on careful observation and 
lengthened experience. 

Embroidery. — Underthename 
of embroideiy may be classed three kinds 
of needlework decoration, viz. — 

English embroidery, with cotton 
on a muslin or cambric ground. 

Tapestry work, or embroidery 
with coloured wools on canvas. 

Silk emjiroidery, with coloured 
silks on a silk, satin, or velvet ground. 

For the present we shall deal only 
with the first of these. 

English embroidery, or Broderie 
Anglaise, is the name given by the 



109 



French to that kind of muslin work 
which is chiefly doneby the cottage girls 
in Scotland and Ireland. The persons 
who employ these girls are called 
" Sewed Muslin Manufacturers," and 
they are to be found in Glasgow and 
its neighbourhood. Two or three times 
a year they send agents into those 
districts where sewing schools have 
been established, with bales of un- 
bleached or green musUn (as it is called), 
Mith suitable patterns for babies' robes, 
ladies' collars, cuffs, handlcerchiefs, trim- 
mings, insertions, edgings, &c., stamped 
on each piece; they also supply the 
cotton for working the hoops on which 
the work is stretched, and the bone 
piercers or stilettos necessary. 

The schoolmistress has as much of 
these materials as she considers her 
pupils will bo able to use up, and she 
oversees the proper execution of tho 
work, which is very inadequately paid, 
when we consider the time it takes to 
accompUsh. These agents also collect 
the finished work, carefully examining 
each piece for defects, and a considerable 
deduction is often made from the stipu- 
lated price. 

This embroidery is very much used 
for trimmings of various sorts, and is so 
simple that any person can teach her- 
self how to begin it. Muslin patterns, 
ready stamped, can be had at any trim- 
ming-shop, and the only other things 
necessary are some of the common em- 
broidery cotton, of a fineness suited to 
the texture of the muslin pattern, a 
piece of tho oilcloth called " toile 
ciree," a bone stiletto, and a pair of 
scissors. 

The most convenient way of working 
is with the pattern stretched over the 
lesser of two small ash hoops, which 
are covered with calico or silk to make 
them fit tight one over the other ; the 
muslin is stretched between them, but 
this requires some practice to he able to 
use them with comjfort. 

To begin a piece of edging, first tack 
tlie pattern smoothly and evenly across 
the toile ciree, then with a needle 
threaded with embroidery cotton, trace 
carefully the pattern ; when the portion 



Rtmning Hares need no Spurs. 



tacked is traced out, cut the leaves if 
large, pierce them if small, turn in all 
raw edges with the needle, and sew 
over both edge and tracing with close 
firm stitches. For the outer edge trace 
the edge two or three times according 
to the thickness required, and then 
overcast it with close stitches, untwist- 
ing the cotton after every second stitch 
to give the edge a soft shining loop. 
Satin stitch is very frequently employed 
in English embroidery. To form it, 
instead of cutting out the leaf fiU it in, 
by tracing it two or three times, then 
sew over the whole of the tracing 
closely, untwisting the cotton and taking 
care to draw the thread evenly, so as to 
give the work a soft glossy look, which 
is its greatest beauty ; butthe art of doing 
this can only be attained by practice. 
The work of this kind done in India is 
particularly good, the Indians having a 
peculiar delicacy of touch, and a great 
deal of very fine work is imported from 
Madeira. 

The best embroidery cotton is un- 
doubtedly the Scotch, but there seems 
to be great difficulty in procuring 
it. That usually sold, particularly in 
London, is French cotton, which is 
more closely twisted than the Scotch, 
and does not work so soft. It must 
always be untwisted to look well. 
Walker's " Queen's Needles " are pecu- 
liarly suited for this embroidery, having 
a ridge before the eye which prevents 
the imtwisted cotton from wearing. 

The Velocipede and Bi- 
cycle. — Some fifty years ago a piece 
of mechanism appeared in this coim- 
try to which the name of " Dandy 
Charger " was given, ftom the circum- 
stance, we may presume, of its being 
patronized by the fops of that period. 
The machine had two wheels, each 
about twenty-nine inches diameter, 
placed in a line with each other, their 
axles turning on an iron frame attached 
to a shaft above them. This shaft was 
depressed in the middle, where it Avas 
furnished with a saddle, and in front it 
curved upwards, and was fitted there 
with a cushion or pad, on which the 
rider might rest his arms a^ he regu- 



lated the movements of the front whe 1. 
which he could turn to the right or th e 
left. The machine was driven onward 
by an impulse of the rider's feet, which 
he pressed alternately on the ground as 
he occupied his saddle. This machine 
was the prototype of the bicycle of the 
present time, which is so called from its 
having two wheels only. The two- 
wheeled locomotive of our early days 
was for a time extremely popular, but 
after some years it feR into disuse, 
owing, as is not improbable, to its being 
prejudicial to health, and giving origin 
not unfrequently to many severe cases 
of hernia, strangury, and other painful 
ailments. 

The original two-wheeled vehicle 
was followed by one with three wheels. 
The wheel in front was driven by means 
of treadles, like those of the turning 
lathe ; instead of the saddle of its prede- 
cessor it possessed a seat placed between 
the two hind wheels. This piece of 
mechanism obtained, like the other, 
some popularity, but at length it fell into 
oblivion. The advantages were not 
found sufficient to compensate for the 
labour of using it, and very probably it 
was suspected that, like the former one, 
it might be found injurious. 

The contrivances now termed veloci- 
pedes, includingthe two-wheeled vehicle 
called the bicycle, are reproductions of 
those to which we have referred, more 
or less improved by the mechanical 
skUl of the present day. The bicycle 
is similar to its ancient predecessor 
with two wheels, with the exception of 
an important difi"erence in the mode of 
its propulsion. Instead of being im- 
pelled by the rider's feet pushed alter- 
nately against the ground, it is driven 
by the feet of the rider, pressed against a 
crank formed outside the front wheel 
by a part of the axle. The impulse is 
apphod at the centre of the wheel, and 
for one revolution ofthe crank requiring 
a movement of the foot through only a 
few inches, one complete revolution of 
the driving wheel is obtained, carrying 
the locomotive over a space of about 
three times the diameter of the wheel 
itself. It is clear that a considerable 



Honey in the Mouth saves the Purse. 



advantage is thus gained, and with 
comparatively little labour the rider is 
able to pass over a great distance, and at 
a velocity much beyond what it would 
be possible for him to keep up on foot 
unless for a very short period. Much 
skill has been exhibited in the use of 
the bicycle. Riders have learnt not 
only to balance themselves while driv- 
ing the vehicle, but on going do-vvn 
hilly roads, to rest with perfect safety 
at full length above the wheels, as the 
machine pursued its downward career 
by its own gravity. A journey was 
lately made with a bicycle from beyond 
Bristol to London, a distance of 135 
miles. The traveller left home at 
4 p.m., arrived at Reading the same 
night, left for London next morning, 
and finished the journey by ten o'clock 
in the forenoon. The making of these 
vehicles has become an important branch 
of trade in Paris. One manufactory 
employs some two hundred and fifty 
workmen, and finishes twelve veloci- 
pedes per day, to supply a part of the 
demand of a coachbuilder in Lj^ons. 

A velocipede called the " Edinburgh," 
patented by Mr. Henry Gibson, and 
built at the Velocipede Works, St. 
Leonard's, in that city, seems specially 
worthy of attention. It has three 
wheels. " It is constructed on correct 
mechanical principles, and made of the 
most suitable materials to combine 
lightness with strength. The inventor 
has succeeded in overcoming the obvious 
defects of the most popular machines in 
use. Weight and friction are reduced 
to a minimum." This vehicle is pro- 
pelled by a driving wheel behind the 
seat of the driver, moved by treadles in 
front, and furnished with a tire of rubber. 
This machine " has run fourteen miles 
an hour on an ordinary road, and will 
do eleven miles an hour without fatigue 
to the rider. In speed it has beaten 
any bicycle hitherto opposed to it. It 
will go up hiUs and over roads unsuit- 
able for any other velocipede, and has 
the distinction of being the first ma- 
chine introduced into Scotland for postal 
purposes by the Postmaster-General, as 
recently suggested by a recommenda- 



tion in the House of Commons." The 
quotations we have made are from the 
inventor's prospectus, and it is added 
as a recommendation that the " Edin- 
burgh " is capable of being turned to 
the right or left, or made to run back- 
wards with great facility. 

The Game of Golf.— This 
ancient and interesting game is played 
on a common such as is frequently found 
in the vicinity of the sea-shore, consist- 
ing of a wide extent of sandy soil 
covered with bent, and having the sur- 
face not level, but broken into hillocks 
and inequalities. In carrying on tho 
game, the players proceed over a certain 
track which is called the " course,' ' which 
is either rectilinear or a figure of any 
number of sides. At a distance of about 
a quarter of a mile apart, holes of about 
four inches in diameter are made in the 
ground, and the object of the game is 
to strike a ball from one of these holes 
into the next with as few strokes as 
possible, using for this purpose an in- 
strument of a peculiar structure called 
a club. 

The golf ball used formerly to be 
made of leather stiifFed very hard with 
feathers, and was extremely elastic; 
but since the introduction of gutta- 
percha, the ball has been made of 
that substance, which is found better 
adapted to the purpose. The ball is about 
an inch and three quarters in diameter, 
and in weight from twenty-six to thirty 
drachms avoii'dupois, and it is painted 
white, so as to be the more easily seen. 
The club is about four feet in length, 
about an inch in diameter at the handle, 
tapering downwards with an elastic 
shaft, and terminating with a foot 
placed at about an angle of 45° with 
the shaft itself, loaded with lead, and 
protected by a piece of horn at the point 
at which it strikes the ball. This im- 
plement is swung round the player, 
towards his right hand, and brought 
against the ball, which is thus shot for- 
wards towards the hole, a distance 
sometimes of 200 yards, with one stroke. 
Several clubs, however, are necessary 
for the proper playing of the game, — 
the ordinary club already described, the 



112 TJieri^s Skill in all Things, even in making Porridge. 



spoon, the putter, and the irons. The 
first is employed when the ball lies fair 
on the ground, and has to be driven to a 
distance ; the spoon is used when the 
ball lies in a hollow ; the iron when it 
is among sand or gravel, and the putter 
when it is near the hole. 

A MATCH consists of two or more 
players, usually four. Each side has a 
ball. The player, at the outset of the 
game, is entitled to place his ball on a 
little sand or earth for the greater faci- 
lity of striking it, but after the first 
stroke the ball must be played from the 
f-pot on which it happens to lie, and the 
ball which happens to lie at the greatest 
distance from the hole towards which 
the plaj^ers are proceeding, must always 
be played till it gets before the others. 
In order to greater facility in counting, 
those strokes only are counted by which 
one party in playing has exceeded the 
other. This rule may bo easily ex- 
plained. Suppose the first two strokes 
to be given, the player whose hall then 
lies furthest from the hole or mark 
must again play. This is called play- 
ing one more, or the odds. If, however, 
he still does not succeed in placing his 
ball so near the mark as his opponents' 
ball is, he must play a third time, which 
is said to be playing ttoo more ; and if 
on this occasion he docs not place his 
ball nearer the mark than the other, he 
must play three more. When the other 
player then plays he is said to play one 
off three ; and if he plays a second time 
in order to place his ball nearer the hole 
and before the other, he is said to play 
one off' two ; if he plays for the same 
pui-pose a third time, he is said to play 
one off one, or the like. He who plays 
first again plays the odds. The same 
rule is observed if the match consists of 
four; the two partners, however, on 
each side play alternately. If a ball be 
struck into the hole by what is called 
the like, that is to say, by an equal 
number of strokes on both sides, the 
hole is then said to be halved, and goes 
for nothing. 

Croquet. — Croquet and archery 
are perhaps the only two outdoor games 
of skill in M'hich ladies as well as gen- 



tlemen may join. "We therefore pro- 
pose to give a few hints on each of 
these pastimes, and as croquet is de- 
cidedly the most umversally known, we 
shall begin with it first. The exertions 
of the AH England Croqiiet Club and 
the National Croquet Club have con- 
tributed to make this almost a national 
game, and in order to assimilate the 
rules and practice of croquet all over 
the kingdom, a conference was lately 
held in London, at ^^'hich nearly every 
club was represented, when a code of 
laws was drawn up and agreed to, an 
abridgment of which is subjoined. 

EuLES or Croquet. 

The players shall toss for choice of 
lead and of balls ; and in a succession 
of games shall take the lead alternately, 
and keep the same balls. 

In commencing, each ball shall be 
placed at one foot from the first hoop in 
a direct line between the pegs, and a 
ball having been struck is at once in 
play, and croquetable whether it shall 
ha^'e made the first hoop or not. 

If a player makes a foul stroke he 
loses his turn and all points made there- 
in, and the balls remain where they lie, 
at the option of the adversary. The 
following are considered foiil strokes : — 

(a) To .strike with the mallet another 
ball instead of or besides one's own in 
making the stroke. 

(A) To spoon, that is, to push a ball 
without an audible knock. 

(c) To strike a ball twice in the sama 
stroke. 

{d) To stop a ball with the foot in 
taking a loose croquet. 

(e) To allow a ball to touch the 
mallet in rebounding from the turning 
peg- 

(/) To fail to stir the passive ball in 
taking croquet. 

A player continues to play so long as 
ho makes a point or hits a ball. A 
point consists in making a hoop or hit- 
ting the turning peg in order. 

A ball has made its hoop when, hav- 
ing passed through from the playing 
side and ceased to roll, it cannot be 
touched by a straight-edge played across 



lie that cannot Make Sport should not Afar it. 



1^3 



the wires on Ihc side from -which it was 
played. 

A player who hits a hall must take 
croquet; that is, must strike his o^vn 
hall while in contact with the other, so 
as perceptibly to stir both. A player, 
when his turn comes round, may hit 
and croquet each ball in succession, and 
can do this again after each point made, 
hut between the points can only take 
croquet once off each ball. 

A playing ball which hits another 
after making a point, is in hand, and the 
striker can score no point till he has 
taken croquet. After hitting another a 
ball may be stopped by any player ; but 
should it, in rolling, displace Any of the 
other balls, such balls must remain 
where thej' are driven. 

When a player, in his stroke, hits one 
or more balls, he must take croquet off 
the ball that is struck first ; but if he 
has hit two simultaneously, he may 
choose from which of them he will take 
it, and in both cases a second hit is re- 
quired before he can take it from the 
other ball. 

A rover v.-hich strikes or is driven by 
another ball against the winning peg is 
out of the game, and must be removed 
from the ground. 

A pLaycr who pegs out a rover by a 
first hit cannot take croquet from it, as 
the ball is out of the game, but he is 
not entitled to another stroke. 

Should a player play out of his turn, 
or with the Avrong ball, and this be dis- 
covered by his antagonist before a second 
stroke in error has been made, the turn 
is lost, and all points made after the 
mistake, and the balls shall remain as 
they lay at the time the mistake was 
discovered, or be replaced to the satis- 
faction of the antagonist. But if he 
has made a second stroke before the 
error is discovered, he continues his 
break, and the next player follows with 
the ball that is next in rotation to the 
one with which he has played, and is 
liable to lose his turn, and all points 
made therein, if he plays with that 
which would have been the right ball if 
no mistake had been made. 

Should a player make the wrong hoop 



by mistake, or croquet a ball that he is 
not entitled to croquet, and the mistake 
be discovered before he had made a 
second stroke, he loses his turn, and 
any point so made in error ; but if he 
has made a second sti-oke before the 
discovery, he shall bo allowed to con- 
tinue his break. 

In order to prevent the occurrence of 
the errors noticed in the above rules a 
player is bound, upon being appealed 
to, to declare truly what is his next 
hoop or point in order, and is entitled to 
demand of his antagonist what he has 
played last, and to insist upon his clips 
being properly placed. 

If a ball lies within a mallet's length 
of the boundary, and is not the playing 
ball, it must at once be put out three 
feet at right angles from the boundary ; 
but if it is the playing ball, it may, at 
the discretion of the player, either bo 
put out or played from where it lies. 

If it is found that the height of the 
boundary interferes with the stroke, 
the player may, at the umpire's discre- 
tion, bring out the balls so far as to 
allow of the free swing of the mallet, 
and in taking croquet both the balls. 

ShouJd a player, in trying to make 
his hoop, knock a wire out of the ground 
with his ball or mallet, the stroke shall 
he taken again. 

The mallet shall not be held within 
twelve inches of the head. 

If a ball be driven partly through its 
hoop from the non-playing side, and re- 
main so that a straight-edge placed in 
contact with the hoop on the non-play- 
ing side touches the ball, the haU cannot 
run its hoop at its next stroke. 

The Croquet Ground. — A good 
croquet ground must be a perfectly 
level piece of turf, from thirty to sixty 
yards long by from twenty to fifty 
yards wide ; it should be carefully kept, 
watered early in the morning, and 
mown and rolled frequently during the 
summer months ; for this purpose lawn 
mowers aro especially useful, being so 
light tbat a lady can use them, and cut- 
ting and sweeping up the grass at the 
same movement. 

The iMPLEMENTa for playing croquet 



114 



The Ttineftd Voice, the Eye that spoke the Mind. 



are usually sold in a box containing 
either four or eight balls, the same num- 
ber of mallets, ten iron hoops, and either 
two or three pegs, coloured in stripes to 
match the colours of the balls and 
mallets. These pegs are driven into 
the turf at the end of whatever dis- 
tance of the ground is decided on to be 
the limit of the game, and one or two 
mallets' length from the extreme boun- 
dary. The best balls are of box wood, 
3 1 in. diameter, and the mallets should 
be three feet in length. A book show- 
ing the form in which the hoops are to 
be placed is usually sold with each 
box of implements. 

The game consists in driving the 
balls with the mallets, in a certain order 
through the hoops to the upper peg, 
which must be struck, and then back 
again on the opposite side to tbe win- 
ning-post. The first party in wins the 
game. 

Eyes, Nose, Ears, and 
Mouth. — The Eye. — It has often 
formed a matter of speculative discus- 
sion as to which of the five senses is 
most important toman's being. A more 
pleasant subject for reflection, leaving 
little to debate upon, but teaching a 
great and impressive lesson that all 
should learn, is the thousand privileges 
and joys that arise from the healthy ac- 
tion of the organs of sense, working in 
unison for the good and safety of our 
lives. The eyes are the windows of 
the body, through which the indwelling 
soul looks outward upon the world. 
And wonderful windows these are, with 
self-acting apparatus to open, close, 
cleanse, and adjust their positions to 
1 he requirements of sight. Surmounted 
by eyebrows that serve to keep the 
perspiration of the brow, or accidental 
moisture, from running into them ; with 
eyelashes that help to exclude insects, 
dust, and excessive light; with Uds 
which by frequent motion are con- 
stantly cleansing the crystal surface; 
with little springs (glands) that supply 
moisture for the purposes of cooling 
and cleansing; with muscular pulleys 
that shift their positions even without 
!in effort of the will, or in immediate 



response to our desu-es ; what wonderful 
organs these are ! Observe, too, that 
they are placed in deep bony sockets, in 
which they freely move, while they 
derive protection from the surrounding 
bones that project above, below, and at 
the sides ; that in man they are placed 
in the front of the head, with the power 
of turning in various directions, and by 
an instantaneous action embracing an 
extensive range of sight, while in most 
inferior animals they are lodged in the 
side of the head, with less capacity for 
motion. 

One of the most remarkable features 
in connection with the eyes is their 
wonderful power of expression — the 
manner in which they indicate tender 
or thrilling emotions. And this arises 
not from mere change of position. It is 
not that the upward look exclusively 
indicates joy, and the downward sorrow. 
The same position may express most 
opposite feelings, arising from that in- 
scrutable influence v/hich, for want of a 
better word, we denominate "expres- 
sion." 

"Joy, love, or hate, dart from their varied 
beama, 
As rich rpflections spread from placid 
streams." 

There is an eloquence belonging to 
the eye which is culpably oveiiooked. 
The speaker who impresses us most in 
conversation is he who looks towards 
the person or persons addressed: a 
direct look betokens confidence, can- 
dour, honesty ; the averted look, care- 
lessness, timidity, insincerity. The 
bright, clear eye denotes health, tem- 
perance, moraUty ; the dull, bleared eye, 
illness, satiety, and physical oppression. 
Thus we are warned by an early inti- 
mation from the very windows of our 
bodies that something is wrong; as, 
when we see the windows of a house 
disordered and unclean, we may infer 
that there is something amiss within. 

The nose is a very prominent and 
characteristic member of the human 
body ; and not half so well cared for as 
it should be, considering the share he 
takes in giving character to the counte- 
nance. Thus we have one-sided noses, 



Make not my Ear a Stranger to thy Thoughts. 



115 



"iepressed or broken noses, snub noses, 
and — who knows how many other 
forms of noses ? The framework of the 
nose is almost wholly cartilaginous (a 
formation intennediate between bone 
and flesh), and in infancy is so pliable 
that, with very little care, and with no 
pain to the little creatures to whom 
they belong, the noses of infants might 
be considerably improved, and receive 
shape and direction that would greatly 
improve the features in after life. This 
may be accomplished by frequent and 
gentle touches of the hand, by avoiding 
rough action in washing, and by care- 
fully watching the position which 
infants take in their sleeping hours. 
To be "led by the nose" is a phrase 
generally contemptuously employed ; 
but mankind can scarcely follow a 
better leader. He is the chief officer of 
health to the body corporate. Placed 
in the middle of the face, right under 
the eyes, and immediately over the 
mouth, he is the guardian, the custom- 
house officer, to inspect and report upon 
the importations to the lungs and the 
stomach. The eyes may discover signs 
of putridity, decay, or other impurity 
in animal and vegetable food. But 
they cannot do so in all cases ; nor in 
any case of effluvium, escape of gas, or 
other pollution of a transparent kind 
affecting the atmosphere, whose purity 
is so vital to our well-being. And it 
should be observed that the nose is 
placed exactly where and in the pre- 
cise direction wanted. Its funnels are 
turned downwards towards the earth, 
to meet alike the perfume that rises 
from the flower, and the obnoxious 
escape from the sewer. And so watch- 
ful is the nose, that we can detect an 
indescribably small amount of odorous 
or inodorous admixture with vital air. 
Attend, therefore, to the admonitions of 
the nose ; and when he gives you warn- 
ing, be sure that health and safety 
demand that you should attend to his 
premonitions. If he is pleased, you 
need not be ofl'onded ; for it may be ac- 
cepted as a rule that pleasant, and 
especially natural odours, are not un- 
healthy; but when the nose complains 



and takes offence, there is an enemy 
about that should be looked after. 

The ears, having little to do with 
the immediate functions of the lungs 
and stomach, are placed, very wisely, 
one on either side of the head. They 
are incapable of motion themselves, but 
partake of the motion of the neck, by 
which they can be turned in any direc- 
tion. The ears are sentinels that guard 
us from all points, — by warning us fmm 
dangers behind, from hidden places that 
the eye cannot see, from things that 
menace us in the dark. They are the 
chief sentinels that guard us in the long 
hours of night. Aroused from slumber, 
the eyes require a few seconds to get 
into order; they require a little moisten- 
ing and cleansing from accumulated 
humours ; and adjustment to the degree 
of natural or artificial light. There are, 
consequently, numerous winkings and 
blinkings. But the ear does not wink 
nor blink. He is awake in a moment ; 
open, and ready, as a good watchman, at 
all hours. Prize the ear, therefore, as 
a worthy servant ; but let him serve 
you as a guardian in more than the 
mere conduct of sound. Let him be a 
moral agent. As the nose takes offence 
at foul air, so let your ears be offended 
at foul words, at unclean expressions, at 
frivolous gossip and vicious scandal. 

The Mouth. — A volume might be 
written about the mouth. But a few 
points of interest may be suggested. 
Ho is neither constantly open, lilce the 
ears, nor moveable in the same degree 
as the eyes. He is in close communica- 
tion with the nose, and if the latter 
neglects any duty, or the mouth sus- 
pects anything wrong, he can instantly 
communicate with the nose through 
internal tubes, and rouse him to duty. 
Like the eyes, the external mouth has 
a wonderful power of expi-ession, and 
even the lips may speak without utter- 
ing a word. As far as the mouth is 
connected with the process of diges- 
tion, we propose to defer any remarks 
thereon for a future page, in which 
will be found a strong appeal on behalf 
of the greatest of all slaves, the op- 
pressed stomach. But as an organ of 



1 1 6 BosoiJi up my Coimsel, you 7villfind it Wholesome. 



speech the month claims present men- 
tion. Speaking (^vc mean conversa- 
tionally) is a qualification sadly ne- 
glected. Oiir iitteranccs are generally 
slovenly — what a pity it is to slight 
one of the greatest and most distinguish- 
ing hlessings, the gift of speech I — to 
drawl and grunt our words instead of 
giving them clear and appropriate 
enunciation ! But this is an accom- 
plishment that can scarcely be ac- 
quired in after life. As little boys' 
noses can be best improved in their 
infancy, so with little boys' tongues. 
They may then be taught to acquire 
the full and true faculty of speech. 
Griffin, who has drawled his words 
throiigh life, is hardly likely to go in for 
improvement of speech after he has 
opened a ham and beef shop ; or should 
Griffin occupy another walk in life, and 
become a hairdresser, or a chemist, or 
a linendraper, he will only make a 
miscarriage and overstep propriety if 
lie seeks to improve by mere imitation, 
because he will probably select ex- 
treme examples, and copy the aflected 
fop rather than the educated speaker. 
Correct speaking should be the lesson 
of youth and the discipline of schools. 
The acquirement of language is one 
tiling, the proper use of it another. 
This is the more desirable because 
provincialisms which once offered an 
apology for some barbarities of speech 
are rapidly becoming extinct, and lan- 
guage is acquiring a more uniform and 
harmonious expression. Few things 
grieve us more than to hear tlie strange 
contention frequently carried on be- 
tween the mouth and the nose. The 
fault lies entirely with the owner of 
these useful and usually obedient 
organs. Some people, instead of send- 
ing their words thjough the open door 
of the mouth, persist in forcing them 
through the narrow channels of the 
nostrils. The nose appears to object 
to this as a trespass, and the mouth 
raises a cry of dissatisfaction ; the con- 
sequence is, the worst of all defects 
in speaking, the nasal twang, or what 
is popularly known as " speaking 
through the nose." 



Sunstroke. — Attacks of sun- 
stroke are not often met with outside 
the tropical regions, but lately in Eng- 
land, owing to the great heat which 
has recently prevailed, tbere have been 
some fatal cases. 

Sunstroke generally follows from 
direct exposure to the vertical rays of 
the sun, and persons are more liable to 
attacks when in a weak and exhausted 
state. 

The attack begins M'ith a feeling of 
faintness, great heat and drjmcss of the 
skin, with intense thirst ; vomiting fre- 
quently occiu-s, there is loss of speech, 
and the patient becomes insensible. 

Treatment. — Get the patient into a 
cool shady place as soon as possible, 
loosen all clothes about his neck and 
chest, dash cold water over his head 
and neck. If he can swallow, give 
twenty drops of sal-volatile in a glass 
of brandy, and let him drink iced water 
or cold tea. Sinapisms and turpentine 
stupes to the extremities are useful. 
Bleeding or even leeching has been 
found to be so fatal that it should never 
be practised. 

Best Method of treating 
Wornns. — The three principal vari- 
eties of intestinal worms are, — 

1. The round threadworm, found 
generally in the lower end of the 
bowel in quantities. These are the 
most common worms in children. 

2. The large roundworm, found 
chiefly in ill-fed children. 

3. Tapeworm, most generally found 
in adults. 

The common symptoms of worms 
are colicky pain and swelling of the 
abdon)en, foulness of the breath, grind- 
ing of the teeth at night, irregularity 
of the bowels, with constant itching at 
the lower part, frequent feeling of ill- 
health and a variable appetite, — some- 
times excessive. 

Treatment. — For the small thread- 
wonns give the folio n-ing powders: — 
Compoimd powder of scammony eight 
grains, calomel six grains, aromatic 
powder ten grains. Mix. Divide into 
six powders. Dose for a child two years 
old, one powder early in the morning. 



In MaiCs most Dark Extremity, oft Succour dawns from Heaven. 117 



Enemas of cold water or infusion of 
quassia are useful. 

For the round and tape wonii, tur- 
pentine and castor oil are recommended ; 
also sautoniac in doses of one to six 
grains, according to age. Kousso, 
icamela, and the liquid extract of male 
fern are also useful in killing and caus- 
ing the expulsion of these worms. 

Squiziting. — It is well known 
that in infancy there is not unfre- 
qucully a tendency to squint ; this often 
passes away as the child increases in 
age ; hut it sometimes becomes quite a 
fixed habit, demanding the knife of the 
oculist for its permanent ciirc. A means 
of rendering this operation unnecessary 
by curing the tendency in early life has 
been suggested, which is worthy of 
trial. A pair of spectacles is procured 
without any glasses in them. One of tho 
orifices opposite the eye that squints is to 
be filled with thin horn or with ground 
glass, and in the centre of the horn or 
glass is to be made a small hole. It is 
obvious that to see with the squinting 
eye it is necessary for the child to look 
du'ectly through the orifice in the centre. 
He will thus acquire the habit of look- 
ing forward towards an object, instead 
of looking to the right or left hand of 
it. It is not at all improbable that tho 
slight squint, which in infancy is appa- 
rently only a habit, may be remedied 
by this means. 

Liniments. — Fou "Wiiooping- 
CouGH. — Olive oil eight ounces, oil of 
amber four ounces, oil of cloves a sufti- 
cient quantity to give it a strong scent. 
Mix. Rubbed on the chest it stimu- 
lates the skin ; it is useful in general 
for the coughs of children ; in whoop- 
ing-cough, however, it ought not to be 
used for the first ten days of the disease. 
This liniment is understood to be the 
same as the celebrated embrocation of 
lloche. 

Liniment of Ammonia or Harts- 
horn. — Spirit of hai-tshom one ounce, 
olive oil two ounces ; mix, and shake 
the phial till they unite. This is ex- 
cellent in inflammatory sore throat. It 
should be rubbed on, the operator 
standing behind the patient, placing 



his hands, covered with the liniment, 
beneath the chin, and drawing them up 
towards the ears. The rubbing itself 
is beneficial ; the liniment may, how- 
ever, be applied round the throat by 
spreading it on a piece of flannel. 

Stimulating Liniment. — Strong 
liniment of ammonia an ounce and a 
half, oil of turpentine one ounce, spirit 
of camphor one ounce, hard soap four 
drachms. Mix them well. TLis is a 
strong and active application, well 
adapted for severe chronic rheumatism 
where there is no inflammation, and 
also for sprains and palsy of the limbs. 

Plasters are made of substances 
which become soft at the ordinary heat 
of the body, and by adhering to the 
skin, produce their intended cfl'ects, 
according to the substances with which 
they are prepared. Of these we give 
several examples. In all cases the 
preparation is intended to be spread 
upon leather and applied to the skin. 

The "Warm Plastek. — For tbis 
plaster, take one part of blisteiing 
plaster, and of Burgundy pitch four- 
teen parts ; mix them by means of a 
moderate heat. This plaster is stimu- 
lant, slightly irritating the skin, and is 
of use in ordinary coughs and whooping- 
cough, sciatica, and other local pains. 

Anodyne Plaster. — Powdered 
opium half an ounce, resin of the spruce 
fir powdered three ounces, lead plaster 
one pound. Melt the plaster and resin 
together, then add the opium and mix 
tho whole. Useful for rheumatic 
pains. 

Resolvent Plaster. — Purified am- 
moniac one pound, purified mercury 
three ounces, sulphuretted oil a fluid 
drachm. The mercury must be rubbed 
with the sulphuretted oil till the globules 
disappear, and the ammoniac previously 
melted added gradually, and the whole 
mixed together. This plaster has great 
cfiicacy in promoting the absorption of 
glandular swellings and indolent tu- 
mours. It is of much use also as an 
application to corns and bunions. It 
can be obtained from the apothecary, 
and is usually known as the plaster of 
ammoniac and mercmy. 



n8 



Self-defence is Naturis Eldest Law. 



Cough Plaster. — Castile soap one 
oxmce, lead plaster two drachms, sal- 
ammoniac one drachm. Melt the soap 
and lead plaster together, and add the 
ammoniac when the mixture is nearly- 
cold. This plaster must be applied to 
the chest immediately after it is spread, 
and must he renewed every twenty-four 
hours. It is often of great service in 
whooping-cough and coughs of an asth- 
matic character. 

Stkengthenlno Plaster. — Litharge 
plaster twenty-four parts, white resin 
six parts, yellow wax and olive oil of 
each three parts, red oxide of iron eight 
parts. Let the oxide be rubbed with 
oil and the other ingredients added 
melted, and mix the whole well toge- 
ther. This is an excellent plaster for 
relaxation of the muscles and weakness 
of the joints arising from sprains and 
bruises. The plaster spread over 
leather should be cut into strips two 
inches wide, and strapped fii-mly round 
the joint. 

Bed Sores. — Eemove the ex- 
cessive discharge by gently pressing 
the part with a bit of cotton wadding ; 
then paint the sore over with Dr. 
Eichardson's colloid styptic (which can 
be obtained at a chemist's), using a soft 
camel-hair pencil. The application 
may be repeated daily, and when it has 
well di-ied place a bit of soft lint or 
cotton wadding over the part for pro- 
tection. 

Cookery for Invalids.— 
Chicken Broth. — Cut a chicken into 
small pieces, remove the skin and any 
fat that is visible ; boil it for twenty 
minutes in about a quart of water with 
a blade of mace, a slice of onion, and 
ten corns of white pepper. Simmer 
slowly tiU the flavour be good. Beat 
a quarter of an ounce of sweet almonds 
with a little water, add it to the broth, 
strain it, and when cold take off the 
fat. 

Mutton Broth. — Two pounds of a 
neck of mutton, a large handful of 
chervil; put these into two quarts of 
water and boil down to one quart. AU 
of the fat should be removed. A pint 
may be taken two or three times a day. 



It affords excellent nutriment to the 
weak. 

Veal Broth. — Put a knuckle of a 
leg or shoulder of veal, an old fowl, and 
four shank bones of mutton, three blades 
of mace, ten peppercorns, an onion, 
a piece of bread, and three quarts of 
water into a soup pot ; cover it close, 
and after it has boiled up and been 
skimmed, strain, take off the fat, and 
add salt. 

Broth of Beef, Mutton, and Veal. 
— Put two pounds of lean beef, one 
pound of scrag of veal, one pound of 
scrag of mutton, sweet herbs, and ten 
peppercorns into the saucepan, with 
five quarts of water. Simmer down to 
three quarts, and when cold skim off 
the fat. 

Calf's-Foot Broth. — Boil two feet 
in three quarts of water to one-half; 
strain, and set it by for use. When 
required take off the fat, put a large 
teacup ful of the jelly into the saucepan 
with half a glass of white wine, a little 
sugar and nutmeg, heat it up till nearly 
boiLuig ; then with a little of it beat up 
the yolk of an egg, add a bit of butter, 
and stir all together without allowing it 
to boil. A little fresh lemon peel may 
be grated into it. 

Drinks for Invalids. — 
Cream of Tartar Drink, or " Im- 
perial." — Cream of tartar one ounce, 
essential oil of lemons fifteen drops, 
white sugar two ounces, boUing water 
two pints. Mix. To be used cold. 

Saline Lemonade. — Common salt 
one drachm, chlorate of potash one and 
a quarter drachms, Rochelle salts one 
drachm, phosphate of soda one scruple, 
fresh lemon juice one and a half ounces, 
syrup of lemon four ounces, water two 
pints. Mix. This drink, iced, may be 
taken freely, and will be found most 
agreeable, and useful in cases of English 
cholera and choleraic diarrhoea, common 
dming the summer months. 

Constitution Water. — Bicarbonate 
of potash half an ounce, freshly made 
syrup of lemons an ounce, water two 
pints. Mix. This quantity may be 
taken during the day. It will be found 
very efficacious in cases of rheumatism 



Observation is the Best Teacher. 



119 



where there is great acidity of the per- 
epii-ation and other secretions. 

Artificial Asses' and Goats' Milk. 
— To a pint of good new cow's milk add 
one ounce of refined sugar, half an 
ounce of gelatine, dissolved in half a 
pint of hot barley water. 

Anotheu "Way. — Boil slowly in a 
quart of new milk an ounce of veal 
suet, chopped very fine, and tied tightly 
in a muslin bag ; sweeten with refined 
sugar or a glass of liqueur, according to 
taste. 

These preparations will be found suit- 
able for invalids with delicate stomachs, 
where the unpleasant odour of the na- 
tural goat's Tnilk prevents its being 
taken. 

To Prevent the Attacks 
of Gnats. — The best preventive 
against gnats, as well as the best cure 
for their stings, is camphor. 

Camphor ice is very easily made, and 
is most eifectual, not only against in- 
sects, but against the effects of harsh 
winds. Put one ounce of spermaceti, 
a quarter of an oimce of white wax, 
and half an ounce of camphor, into one 
ounce of olive oil ; put these ingredients 
into an earthenware jar, set it in a cool 
oven, and while melting stir fi-equently ; 
pour into little pots for use. 

To Cure Stings of Bees 
and Wasps. — These stings, 
though very painful, are not danger- 
ous to a healthy person, unless in the 
mouth, throat, or eyelid. The bee 
leaves its sting in the wound; carefully 
extract this, and gently rub the spot 
with equal parts of olive oil and harts- 
horn ; Goulard's lotion is also recom- 
mended for the same piu-pose. 

To Remove Freckles. — 
Many cosmetics have been recommended 
for this purpose, but these are always 
more or less dangerous or injurious to 
ihe skin; a very simple and harmless 
remedy is equal parts of pure glycerine 
and rose water, applied every night, 
and allowed to dry. The following lotion 
is harmless : — one drachm of sal-ammo- 
niac, dissolved in a pint of spring water, 
add a quarter of an ounce of eau de 
Cologne ; apply it night and moniing. 



Seaside Studies. — Zoo- 
phytes. — Natui'al history brings into 
notice some creatures whose organiza- 
tion is so simple as greatly to resemble 
that of certain plants, but which never- 
theless belong to the animal kingdom, 
being evidently endued with vitality. 
The general term Zoophytes has been 
applied to this order of beings to express 
the idea of the relation they possess to 
members of the two great departments 
of nature — the animal and the vege- 
table kingdoms. The variety and num- 
bers of such creatures are marvellous ; 
all we profess to do therefore is to 
direct the reader's attention to a very 
few of them, and those only which are 
likely to be seen on any of our rocky 
sea-shores. 

The Actinle — better known by their 
popular name as Sea-anemones, from 
the general resemblance some of them 
bear to the flowers so called — are nume- 
rous and various, — a circumstance not 
without its use ; for this reason, that our 
readers, once able to recognise a speci- 
men of this zoophyte, may expect to bo 
able to discover many others of a diifer- 
ent character without depending on 
any written direction on the subject. 
The Actinia dianthus, so called from 
the resemblance it bears to the feathery 
petals of the carnation, may be easily 
discovered in the rock pools left by the 
recess of the tide. Its colours are vari- 
ous: sometimes it is perfecl'-y white, 
sometimes orange, pale scarlet, blood- 
red, brown, green, and of a dusky and 
neutral hue. The Actinia gemmacea 
has obtained its appellation from the 
gem-like appearance it assumes, and 
which is derived from the touches of 
colour about the mouth and tentacles, 
and the rows of brightly tinted tubercles 
on its body. The Actinia anguiconia de- 
rives its name from the form of its ten- 
tacles, which issue from the body of the 
animal in long, slender, snake-Uke hairs. 
The Actinia meseinhryanthenmm has 
tentacles of a beautiful rose-pink hue ; 
and the Actinia crassicornis, one of the 
prettiest of the commoner species, has 
the orifice of the mouth or stomach of 
a delicate straw colour, the tentacles 



I20 



Truth is a Rock Large enough for All to sta?id en. 



white, variegated with bands of delicate 
pink, and the body a rich orange brown 
with tubercles of bright yellow. These 
and all the other creatures of the class, 
when in a state of inactivity, have their 
tentacles drawn within their bodies and 
the bodies themselves reduced in bulk, 
and in form altered to that of a convex 
mass, in some instances resembling in an 
exact manner a small inverted cup of 
reddish coloured jelly, a figure they 
assume when the ebbing waters leave 
them dry, or when they are touched 
with the finger or with a stick. More 
than twenty species of Actiniae have been 
discovered by British naturaUsta ; but 
probably a great many more await dis- 
covery. 

Among the zoophytes is the common 
Madrepore, which is distinct from the 
Actinias although allied to them. This 
zoophyte is a member of that family of 
creatures which are distinguished for 
the production of coral. It may be 
found adhering to the rocks. Its shell 
or habitation consists of a series of thin 
calcareous plates, standing on edge and 
radiating as if from a centre ; the ten- 
tacles are tinted with the most delicate 
hues, and when carefully and minutely 
examined the madrepore is a most inte- 
resting and beautiful object. The sea- 
shore presents to view a number of 
those wonderful structures, bodies, or 
dwellings — for it is not easy to select 
any correct title for them — in which an 
immense number of zoophytes live to- 
gether, each individual independent of 
the other, and yet all of them having 
something to do in the consti-uction of 
the common habitation. One of the 
most remarkable of these communities 
is what is known in popular language 
as ^'' dead men' s fingers," and in scientific 
nomenclature " Alcyoniian digitatum." 
It is occasionally found on the sea-shore, 
left as some of the Jelly-fishes are by the 
receding waves. "When found so cast 
ashore the alcyonium is anything but 
attractive in its appearance : its aspect, 
indeed, is rather repulsive ; but a close 
examination of it, under suitable cir- 
cumstances, amply repays the requisite 
trouble. It is found to be an immense 



community of minute polyps, each, 
although individually independent, in- 
terested in the weU-being of the whole 
society. When placed in the salt water, 
the individual polyps appear standing 
out from their abodes, and each having 
a mouth or head, composed of eight 
radiating slender petals, fiunged with 
delicate hairs. 

The Sertulakia is another of those 
marvellous creatures, or, rather, assem- 
blage of creatures frequently found on 
our shores, left by the tide dead or 
dying, or found attached to the larger 
sea-plants at low-water mark. It has a 
stem and numerous branches, in which 
innumerable joints appear ; and at first 
sight it appears to be some kind of sea- 
weed. It is, however, a congeries of 
polypi living together in an edifice with 
the erection of which each of them has 
had something to do ; and each, there- 
fore, possessing a common instinct for 
that end, no less wonderful than the in- 
stinct by which the honey-bees build 
their ceUs. An examination of the 
sertularia with a microscope will show 
that on the branches of this apparent 
plant is a double row of minute cells, 
each of which is the abode of a polyp 
with a star-like head, which is pro- 
truded in search of nourishment when- 
ever the habitation is covered with the 
sea water. The I'lumtdaria is another 
of these wonderful communities, and it 
differs from the preceding in the position 
of the cells in which the inhabitants 
reside. 

Zoophytes are, in their structure, 
calculated to afford matter of the utmost 
astonishment and admiration when exa- 
mined with the help of a suitable 
magnifying glass. The structure is 
found to be beautiful in the extreme ; 
the mechanism of their parts, the ex- 
quisite arrangements by which those 
functions are carried on by which their 
stony dwellings are made out of the 
materials furnished by the water itself; 
their strange although minute forms ; 
the manner in which they collect their 
food, are all matters replete with 
interest, both to the student of natural 
history, and the ordinary obseiver. 



Your Bait of Falsehood takes the Carp of Truth. 



The Art of Angling. — 

Treatises on " the gentle art " usually 
commence vd\h an elaborate and minute 
description of various kinds of fishing- 
rods, and the mode of making them, as 
well as the tackle necessary to the angler. 
Very few, however, of the disciples of 
good old Izaak "Walton ever tMnk of 
constructing either their rods, lines, or 
tackle. All the apparatus they require 
can be obtained from o\\x fishing tackle 
shops quite as cheaply and certainly 
much better and more neatly manufac- 
tured than those which anglers in gene- 
ral can construct. 

Presuming, then, that the great ma- 
jority of our readers are likely to fur- 
nish themselves with all they require 
at the fishing tackle makers, we shall 
make a few remarks on the subject of 
their proper equipment for the pursuit 
of tliis delightful recreation. 

We shall begin with a few words on 
angling by bait or bottom fishing, as 
applied to the less known river fish, 
such as roach, dace, bream, &c. ; and in 
a future page we shall treat of fishing 
for trout and salmon by bait, and also 
on fly-fishing, which is by far the most 
favourite mode, although it requires 
considerably more skill and dexterity. 

Bait, Fishing-Rods,and Tackle. — 
For all sorts of bait or bottom fishing 
one good general rod, furnished M'ith a 
reel containing thirty or forty yards of 
well-made hair line, will be found per- 
fectly suitable, together with a line 
consisting of a couple of j-ards of gut, 
on which, attached to the end of the 
eel line, the hook or hooks must be tied 
on, and weighted with one or two 
pellets of split shot, eight or ten inches 
apart. The hooks must, of course, be 
adapted in size to the fish which the 
angler expects to capture, and the float, 
if he uses one, must likewise be of 
appropriate dimensions. All these 
pieces of tackle the angler ought to 
cany ^vith him, and also an additional 
supply to replace those that may be lost 
by becoming entangled. As a general 
i-ule, the midtiplying reel, the landing 
net, the gaff-hook, the clearing ring, 
the baiting needle, and the disgorger 



are quite superfuous ; the gaff and the 
landmg net need hardly ever form a 
part of the angler's equipment, unless 
he has reason to expect very large and 
heavy fish. 

Many of our streams and rivers are 
frequented by small fish, which not only 
afibrd excellent amusement to the young 
angler, but are used as bait in angling 
for larger fish. Among these are the 
minnow, the bullhead, the loach, and 
the bleak. 

These little fish are to be found in 
most of our clear gravelly brooks. They 
are gregarious, aud may be seen in im- 
mense shoals about the tails of streams 
where the water is a foot or two in 
depth. 

The GrDGEON is well adapted to 
amuse the tyro angler. It keeps near 
the ground, delighting in gravelly 
streams where the water flows gently. 
The bait used should be a small red 
worm, and by baiting several hooks at 
a time a fish may be taken with each of 
them. 

The Roach. — These fish are grega- 
rious. They prefer swift gi-avelly 
streams, and are to be found in many of 
the rivers of England. The roach, 
when small, is easily taken, but the 
larger ones possess gi-eater cunning and 
wariness, and require more skill for 
their capture. Eoach tackle ought to 
be fine and delicate. Many fishers use 
a single hair bolow the float, which 
ought to be made of a quiU, and so 
easily moved as to sink under the sur- 
face with the smallest bite. The float 
ought to swim perpendicularly, and the 
angler ought to have only a couple of 
feet of his line between the float and 
the end of his rod, so as to be able to 
strike the moment the fish touches the 
bait. The best bait for roach is the 
maggot or gentle, one of which is sufii- 
cient upon a small hook ; but paste is 
employed with effect, and some roach 
fishers prefer it to any other. The 
paste is made with fine Avhite flour, 
kneaded into dough and coloured with 
vei-milion, so as to have the light red 
hue of the salmon. This paste may 
have kneaded up in it a very small 



Let Silence close our Polding-Doors of Speech. 



quantity of fine cotton, wMcli will give 
it tenacity on the hook. 

The Dace and the Beeam. — These 
fish are taken with the same baits as 
the roach, and with equally fine tackle, 
but a small maggot will prove very en- 
ticing. By this mode dozens of dace or 
bream may be taken on a fine summer 
evening. In angling for bream the 
angler ought to let his hook touch the 
bottom, but he should fish as far from 
the bank as possible, and try to keep 
out of sight. 

The Barbel. — This fish prefers the 
deep places of rapid rivers, mill-pools, 
and eddies, and the best time for taking 
them is early in the morning and late in 
the evening. A lobworm is the best 
bait, especially when the water is dis- 
coloured ; but when the water is clear 
they are readily taken with a bait of 
paste made of mutton suet and cheese 
worked up together. Salmon roe is 
also an excellent bait. The tackle for 
barbel ought to be strong, as the fish are 
often large and heavy, and make a very 
obstinate resistance when hooked, run- 
ning under roots and banks of weeds. 

The Caup and the Tench. — The 
carp is an extremely cunning fish, and 
so capricious as to be sometimes quite 
resolute in refusing every temptation 
the angler can present him with. The 
best baits, however, are a couple of red 
worms or gentles, but the carp, when 
inclined to feed, will take a paste made 
of white flour, like that for roach, and 
it is said that this is more efl'ective when 
mixed with a little honey. A large green 
pea boiled in sugar, or part of a ripe 
cherry, is said to be excellent. The 
tackle ought to be fine and delicate, and 
the angler must keep out of sight as 
much as ho possibly can. The tench is 
to be angled for in the same manner as 
carp, and with similar baits. It is found 
of service to put ground bait into the 
water the night before you fish, and, 
■while angling, to throw into the water 
from time to time pieces of the bait you 
are using. 

The chub frequents deep rivers. It 
is an extremely timid fish ; when lying 
near the top of the water, which it fre- 



quently does in warm weather, the sha- 
dow even of a bird passing causes it to 
dart out of sight in a moment; the angler 
requires therefore to take great care 
not to show himself. The best baits 
for chub are gentles and paste. The 
chub may be taken also with moths, 
flies, and beetles dropped with a delicate 
hand on the top of the water from be- 
hind a bush, which will prevent the 
angler from being seen. 

The Perch. — ThisisanexceUentfish, 
and better adapted for the table than any 
ofthosealready referred to. Its fiivourite 
resorts are the deep parts of ponds and 
rivers, and it delights to frequent the 
still waters and gentle eddies so often 
found near bridges, floodgates, piers, 
and similar places. A moderate sized 
worm is a good bait, but we ourselves 
have captured as many as seven and 
eight dozen of perch in three hours by 
using the large grey maggot found 
imder the turf, where drains are near. 
For large perch nothing is so efl'ective 
as a minnow. The tackle for perch 
ought to be strong, for the perch bites 
boldly, and exhibits none of the caution 
so characteristic of the carp and some 
other fish. The best time for angling 
for perch is the morning and evening, 
but in a dark cloudy day with a soft 
south wind they may be taken at any 
hour. 

The Grayling. — The baits for tliis 
fish are worms and gentles, and the 
caddis bait is also excellent. The tackle 
ought to be light and fine. The gray- 
ling is in season in winter instead of 
summer, and in this respect diff"ers from 
the trout. It is found chiefly in the 
rivers in the southern and western 
counties, but within the last few years 
it has been introduced into the Clyde, 
above Lanark, where it seems to thrive. 

The Pike. — This fish is an inhabit- 
ant of all oiu- great lakes, in which it 
often attains to a great size. It is 
found likewise in most large livers in 
which the current is gentle, and it pre- 
fers those places, both in lakes and 
rivers, where there are weeds, among 
which the pike is fond of lying in sunny 
weather near the surface, and from 



If you ivould make a)i Emmy, laid Momy, and ask for it again. 123 



among which, when he is hungry, he 
darts upon his prey. The pike, when 
in the humour, will take any kind of 
bait, but some are more tempting to 
him than others. The minnow, the 
loach, the bleak, the gudgeon, and the 
roach are all excellent baits, but equal 
to any of them, and in some respects 
superior is a piece of a silver eel, 
about as thick as one's forefinger, and 
four inches or so in length. The tackle 
adapted to these can bo readily pro- 
cured at a fishing tackle shop, or con- 
structed by the angler himself. It 
consists of about twelve inches of gimp, 
at one end of which there is a swivel, 
and at the other four or six hooks tied 
back to back, at intervals of about an 
inch and a half from each other. The 
hooks should be of moderate size, the 
great hooks sold for pike-fishing at the 
shops being only adapted to places 
where the pike are large and the waters 
are \\ell stocked. Lead ought to be 
placed on the gimp between the hooks, 
so as to cause the bait to keep below 
the surface and sink readily. Pike 
being a fish of prey, he prefers the bait 
which has the appearance of life ; and 
although he will take a motionless bait 
if it is fresh, yet a little fish, pulled 
through the water with short jerks, pre- 
sents to him an irresistible temptation. 
This mode of pike-fishing is the most 
desirable. The angler may occxipy a 
boat, and as it is pulled leisurely along 
near the weeds, his bait, as it darts from 
side to side behind the boat, wiU so 
exactly represent a living fish that in 
most cases success will be certain. But 
instead of being seated in a boat the 
angler may fish from the river side, 
which is certainly the most agreeable 
method, casting the bait far into the 
^^•ater, and drawing it towards him 
afterwards, or walking slowly along 
with the bait in the water at a dis- 
tance behind him. For pike-fishing 
tlio tackle ought to be good and strong. 
When inclined to take, the pike has 
too urgent an appetite to permit him 
to exercise any great degree of caution, 
and he darts at his prey with the 
most perfect determination to secure it. 



Bankers' Cheques. — The 

drawer of a cheque remains liable for 
the amoimt named on it for any period 
within six years. AVhcn a cheque is 
not paid, the banker with whom it has 
been deposited must give prompt notice 
of the fact to his customers ; if he fail 
to do so, he is personally liable for the 
loss. When a cheque is crossed with 
the name of a banker, the banker with 
whom it is di'awn must not pass the 
cheque to any other than the banker 
with whose name it is crossed; or if 
crossed without a banker's name, to 
any other than a banker. A banker 
who pays a forged cheque must bear 
the loss. A cheque payable to hearer 
on demand is void if post-dated ; but a 
cheque payable to order is not rendered 
void by being post-dated. 

Bills of Exchange.— A bill 
of exchange is a writing on stamped 
paper, in which one party, termed tlio 
drawer, requires another party, called 
the acceptor, to pay to his order a sum 
of money named in the bill. A bill or 
promissory note is not invalid though 
dated on a Sunday ; if it falls due on a 
Sunday or other holidaj-, it is payable 
on the preceding day. A bill must bo 
paid in cash, and not by cheque, but if 
the holder of the bill agrees to take pay- 
ment by a cheque he is entitled to hold 
the bill until the cheque is paid. If it is 
payable at a ceitain time after sight, it 
must be presented, so that the time may 
thereupon begin to run. Bills or notes 
payable in England for less than twenty 
shiUings are void ; bills for more than 
20s. and under £5 are void unless they 
specify the precise address of the payer, 
or are attested by a subscribing witness, 
and are made payable within 21 days 
after date. AVhen a bill is dra\\Ti or 
accepted payable in a particular place, 
the drawer or endorser can only be 
rendered liable upon presentment and 
dishonour at that place. Notice of dis- 
honour must be given. A bill of ex- 
change continues negotiable until paid 
at or after maturity by the acceptor or 
party pecuniarily liable. There are 
three days of grace granted to an 
acceptor of a bill of exchange, unless 



124 Keep aloof from Quarrels; he neither a Witness nor a Party. 



in the case of a till payable on de- 
mand. 

To Clean Knives. — For a 
large family, an hotel, or dining-rooms, 
a rotatory knife cleaner is absolutely 
necessary. These most useful machines 
can be had of aU si^es and various prices, 
they can clean from three to ten knives 
at once. Kent's Patent Rotary Knife 
Cleaner is, perhaps, the best of these 
machines ; Mr. Kent is the oldest and 
most known maker, and he has lately 
patented several important improve- 
ments by which aU the objections that 
formerly used to be made to these 
machines in consequence of their being 
put out of ordei', by the carelessness of 
servants, are now obviated ; it being al- 
most impossible to disarrange these new 
machines, or to wear out the knife by 
cleaning, as the pressui-e of the brushes 
on the blade of the knife is so imi- 
formly regulated that the friction is 
equal on every part, and the aperture 
in which the knife is placed is so con- 
structed that the back cannot become 
bent or strained. There is also a most 
ingenious contrivance by which, in 
taking out the knife after cleaning, the 
edge is preserved from injury by strik- 
ing against an ivory roller instead of a 
brass sheath, as formerly used to be the 
case. A carefully prepared emery 
powder is used with these machines, 
and this is also excellent for cleaning 
all fine steel grates, fenders, ornaments, 
&c. 

The next best mode of cleaning 
knives for those whose family consists 
of only two or three persons, or who 
cannot afford a knife-cleaner, is to have 
an india-rubber or linoleum knife- 
board. This can be procui-ed of any ii-on- 
monger, as well as the "Welling-ton paste 
for using with it. 

At Kent's may also be seen the — 
Apple and. Potato Parer. 
— This very ingenious contrivance is 
another of the many inventions of 
modem days to save manual labour ; it 
will pare, take out the core, and slice an 
apple, all at the same moment. By re- 
moving a blade it can be used for paring 
only, and will serve for paring potatoes 



and turnips as well as apples. It is 
very inexpensive, varying in price from 
8s. 6d. to 12s. 6d. 

The Pea Sheller.— This new 
invention may take rank beside the 
mincing machine and the apple parer. 
The pea pods are thrown into a hop- 
per, and after a handle has been moved 
backwards and forwards a few times, 
the empty pods pass out in front, while 
the peas di-op into a drawer imder- 
neath. One of these machines wUl 
shell a peck of peas in ten minutes. 

Mincing and Sausage 
Machines. — These small but use- 
ful machines have become very well 
known and approved of late years ; they 
are extremely convenient, owing to the 
simplicity of their construction, and 
the readiness with which they can be 
fijced to a table, and applied to almost 
any kind of mincing or chopping 
work. They are somewhat like a 
coffee miU in form, having a little 
hopper in which the meat (ciit into 
pieces about an inch square) is placed ; 
underneath this hopper is a small 
chamber, having a row of steel blades 
fixed in the imder side of it. The meat 
is pressed against these knives by a 
revolving cylinder with steel projections 
going round it in a spiral form, and as 
the meat is cut it is forced out of an 
aperture for the pui"pose in the end of 
the chamber. If sausages are to be filled, 
a tin nozzle fits into this aperture ; the 
sausage skin is stretched over the nozzle, 
and the meat and seasoning, properly 
mixed, pass into the skin. These 
machines can mince suet, apples, vege- 
tables, as well as meat. Some flour 
must be used with the suet to prevent 
it from clogging the machine. They 
are very easily cleaned, but they must 
be kept particularly free from morsels 
of meat when not in use ; the cylinder 
lifts out, and the projections on it, as 
well as the inside of the machine, should 
be cleaned after each time of using with 
very hot water and a brush. They 
may be prociu-ed at various prices from 
10s. 6d. upwards, according to their 
sizes. Directions for use are sent with 
each machine. 



IVe are never so Happy, or so Unfortunate, as 7!ie think ourselves. 125 



Washing and Wringing 
Machines. — These machines, 
which are now becoming very generally 
used, are of varioiis forms and modes 
of construction, but the object in all is 
to remove grease and dirt from clothing 
with the least possible labour and the 
smallest amount of injury to the fabric, 
at the same time that the cleansing 
must be perfect. An equal amount of 
friction can be produced by the machine, 
and much hotter water used than any 
hand will bear. A considerably smaller 
quantity of soap is reqmred, but boiling 
water is necessary to extract grease, as 
well as some soda or washing powder 
if the clothes be very much soiled. 

Some washing machines are con- 
structed on a principle similar to that 
of the old-fashioned dolly, which rubbed 
the clothes about in a common washing- 
tub. These machines have rollers or 
balls of wood, which are dashed about 
among the clothes by a wheel worked 
by a handle and fixed in a box, in which 
the linen, with soap and boiling water, 
is placed. In others, the clothes are 
lifted by ribs on a wheel, and allowed 
to faU back again into a box with ridges 
at equal distances, which rub the arti- 
cles against each other, as M-ell as 
against the wheel. Another machine 
has a cylinder formed of bars of wood, 
on which are placed brushes, which 
can be removed at pleasure. The linen 
is placed in this cylinder, and by a 
handle it is turned backwards and for- 
wards alternately through the soap and 
water contained in the outer box, thus 
producing a certain amount of fric- 
tion. 

Perhaps the most complete machine 
is one which can both wash, wring, 
and mangle. The clothes are placed 
in a box, and rubbed against ribs 
on the inside of it at each turn of a 
wheel, which also changes the position 
of the clothes. The wringer forms a 
mangle, by having a hard board intro- 
duced below the rollers to make a 
table, on which to lay the linen. There 
is also a wringing machine with india- 
rubber rollers that can be fixed to any 
ordinary washing-tub ; and a rinsing, 



bluing, and wringing trough, a most 
useful article, having two compart- 
ments, one each for clean, and blue 
water, with a wringing machine fixed 
to it, and a cover, which forms a tray 
to lay the linen on when wrung. 

By the help of these two machines 
one woman can perfoiin nearly as much 
as four could by the old sj'stem ; it is 
obvious, therefore, that there is a great 
saving both of time and trouble in using 
them, and we have the tcstimonj' of 
many heads of families where they 
have long been used, as to their effi- 
ciency in these points, as well as to 
the small amount of injury done to the 
clothing, particularly in the operation 
of wringing. The best and most favour- 
ite washing machines are the Eclipse 
of Robertson Cooke and Co., and the 
Home AVasher of Bell Brothers. 

Hints on Washing.— The 
linen for Monday's wash should be col- 
lected on Saturday, sorted and put to 
soak in cold water according to the 
various lands. The body linen should 
be put into one tub, the bed and table 
linen in another, and the fine things 
separately. Plain collars, cuffs, wrist- 
bands, should be strung through tho 
button-holes on a piece of bobbin long 
enough to enalile the articles to be 
easily divided for rubbing, starching, 
&c. Coloured muslins, prints, and 
flannels must be laid aside to bo 
washed in a difierent manner from 
white calico or linen. Properly boiled 
siids are far better than soap for wash- 
ing, particularly if a washing macliine 
be employed. The suds should be pre- 
pared in the following manner : — Shred 
into an earthenware jar the best yellow 
soap cut into very fine shavings, and 
pour boiling water to the quantity re- 
quired. One pound of soap is plenty 
for one gallon of water. Add to this 
quantity half a pound of the best 
Scotch soda, and set the jar (covc:'xl) 
on a stove or at the back of the kit< hen 
range till the soap is quite dissolved. 
If this be done on Saturday evening, 
the soap wiU be a smooth jelly fit to 
use on Monday morning. 

The body linen is the first that 



l26 // costs more to Revenge Injuries than to Bear tJwn. 



should go into the machine, after being 
well washed and rinsed in clean suds ; if 
it requires boiling it should be put into 
the copper. Unless linen is very much 
soiled, it will not require boiling more 
than every second time it is washed. 
In a moderate sized copper put about 
two pints of the soap jelly already men- 
tioned ; fiU it with cold water and put 
in the clothes ; stir frequently to prevent 
them from burning, and only leave them 
in the copper ten minutes after the water 
begins to boil. Take them out, rinse 
them very well, and blue them. To 
blue them well use the best stone blue 
tied in a bag of thick flannel, do one 
article at a time, and avoid letting it 
fall to the bottom of the tub, as the 
blue falls to the bottom, and the linen 
is apt to be streaked and spotted with 
blue, which is very hard to get out. 

Bed and table linen should be 
treated in a similar way. The Dutch 
and Belgian washerwomen, who get up 
linen beautifully, do not use soda, but 
borax, in the proportion of a handful of 
refined borax to about ten gallons of 
boiling water. They save nearly half 
the quantity of soap, and the borax does 
not injure in the least even fine lace 
or cambric. 

Chlouide of lime is the English 
laundress's favourite chemical. She sees 
no reason whj' it should not clean all 
things equally well. And so it does — 
removing the colour as well as the dirt. 
As a rule Manbj-'s Washiag Crystal 
Powder is very good for common 
coloured things. They must not be 
soaked like white clothes, but washed 
and dried as quickly as possible. 

The French Method of Washing 
Coloured Muslins, Piques, &c. — Pre- 
pare some rather warm (not hot) lather, 
made with soft water and the best white 
!oap ; wash the dresses one at a time, 
but do not soak them. As soon as the 
first lather looks soiled squeeze the 
dress from it, and at once wash it again 
in a fresh lather. When thoroughly 
clean, rinse in pure cold water, lastly 
in water slightly blued ; squeeze (not 
wring) the water completely fi-om the 
di-ess, and hang it in a shaded place to 



dry ; if wet weather, dry it by the 
fire. The best prints M'ill fade if hung 
in the sunshine. 

In getting up muslins and piques 
the failure is not generally in the wash- 
ing, but in the starching. A good-sized 
panful of starch should be used, in 
which three or four inches of composite 
or other candle has been melted whilst 
hot. The articles should be thoroughly 
squeezed from the starch, and folded 
whilst wet between folds of old sheet- 
ing or table Hnen. They should then 
be passed beneath the rollers of a 
mangle, or through a wringing ma- 
chine. All lumps of starch are thus 
removed. 

Tiques should be ironed as lightly as 
possible, and the iron ought never to 
come into contact with the outside 
surface of the pique. An old cambric 
handkerchief is the best thing to use 
under the iron vrhere absolutely neces- 
sary to iron on the right side. 

To Wash a Lama Dress that has 
Bright or Delicate Colours. — BoU 
one pound of the best rice in one gallon 
of water for three hours. When boiled 
pour oif what will be sufficient to starch 
the dress ; wash the dress well in the 
remainder, rinse it in clean cold water, 
Muring it well, then starch it with the 
rice water that was kept for that pur- 
pose, and hang it before the fire to dry. 
When dry enough iron with a cool iron, 
as it is liable to scorch. If some parts 
of the dress get too dry, they must be 
damped with a wet cloth whilst iron- 
ing. No soap must be used. The 
best way is to boil the rice on the 
previous daj', and merely warm it up 
the next morning, for then you have 
the day before you to complete the 
whole, as the dress must on no ac- 
count lie damp, even for an hour, or 
the colours will be sure to run. This 
receipt will be found equally well 
suited to delicate painted muslins and 
piques as to lama and alpaca dresses. 

To Wash Lace. — Cover an ordinary 
wine-bottle with fine flannel and stitch 
it firmly round the bottle, tack the 
outer edge of the lace to the flannel, 
rolling it smoothly round the bottle, 



The Offender never Pardons. 



127 



then tack the inner edge smoothly- 
down, cover over the lace with a piece 
of very fine flannel or muslin, rub the 
■whole gently with clean suds made of the 
soap jelly already described (page 125). 
If the lace is very much discoloiu-ed, fill 
the bottle with hot water, and set it 
upright in a saucepan of suds, and let 
it boil for a few minutes, then place the 
bottle under a running tap to rinse the 
lace thoroxighly ; make some Glenfield 
starch about as thick as arrowroot for 
an invalid, melt in it a small quantity of 
best white wax and a little loaf sugar. 
Plunge the bottle two or three times 
into this starch, pressing out the su- 
perfluous starch with the hand ; then 
dip the bottle into cold water, remove 
the outer covering from the lace, fill 
the bottle with very hot water, and set 
it in the sun to dry the lace. "WTien 
nearly dry, take it off the bottle care- 
fully, pick it out with the fingers, and 
lay it in a cool place to dry. 

To Wash Flannels ou other 
Woollen Articles. — Have the suds 
ready prepared by boiling up some 
good soap in soft water with Manby's 
■\\-ashing crystal, but do not use the 
suds when boiling ; let them be as hot 
as the hand will bear when the articles 
are put in. The flannels should not be 
rubbed with soap, nor should the material 
itself be rubbed, as in washing linen, 
&c. ; the filjres of the wool contain num- 
berless little hooks, which the rubbing 
knots together ; hence the thickening 
of the fabric and consequent shrinking 
in it3 dimensions. Sluice the articles 
up and down in plenty of suds, which 
afterwards aqueeze (not wring) out. 
The clothes-wringers, already spoken 
of at some length (see page 125), are a 
great improvement upon hand laboiir, 
as, without injuiy to the fabric, they 
squeeze out the water so thoroughly 
that the article dries in considerably 
less time than it otherwise woiild do. 
After rinsing, squeeze out the water, 
and dry in the open air, if the M^eather 
is such as to admit of the articles dry- 
ing quickly; if not, dry in a warm 
room, but avoid too close proximity to 
a fire. Let any dust or mud be beaten 



out or brushed off prior to washing. 
All flannels for shirts should be shrunk 
previously to making up, or they will 
speedily become too small. 

Scotch Method of Washing Wool- 
len Shawls. — Scrape one pound of 
soap, boQ it down in sufficient water. 
When cooling, beat it with the hand; 
it will be a sort of jelly. Add three 
tablespoonfuls of spirit of turpentine, 
and one of spirit of hartshorn. Wash 
the articles thoroughly in it, then 
rinse in cold water until all the soap 
is taken off, then in salt and water. 
Fold between two sheets, taldng care 
not to allow two folds of the article 
washed to lie together. Mangle, and 
iron with a very cool iron. Shawls 
done in this way look like new. Only 
use the salt where there are delicate 
colours that may strike. 

To Wash Wine Decan- 
ters. — Soak the decanters for some 
hours in warm soda and water ; if there 
is much cutting on the outside, a brush 
will be necessary to remove the dirt 
and stains from the crevices. Cut a 
potato into small dice, put a good 
handful of these into the decanter with 
some warm water, shake the decanter 
briskly until the stains disappear, rinse 
in clean cold water, and let them drain 
until dry. Vinegar and sauce cruets 
can be cleaned in the same way. 

To Clean Glass Globes. 
— If the globes are much stained on the 
outside by smoke, soak them in tolerably 
hot water with a little washing soda 
dissolved in it, then put a teaspoonful 
of powdered ammonia into a pan of 
lukewann Avater, and with a tolerably 
hard bnish wash the globes till the 
smoke stain disappears ; rinse in clean 
cold water, and let them ch-ain till dry; 
they will be quite as white and clear as 
new globes. 

How to Clean Burnished 
Steel Grates. — Use only the finest 
emery powder (see page 124) and 
sweet oil on a piece of fine old flannel ; 
rub the grate in always the same direc- 
tion, not backwards and forwards ; and 
then carefully polish it off with a soft 
clean wash leather. 



I2S 



Oh / she will sing the Savagettess out of a Bear. 



Hints on Singing. — Before 
learning to sing, it will be necessary to 
decide, first, whetlier sufficient natural 
capacity exists; and second, whether 
the constitution is likely to sufifer from 
the exercises necessary on the part of 
the aspirant to vocal proficiency. "With 
regard to the first point, the existence 
or want of a " musical ear" (for all de- 
pends on that) may easily he discovered 
— in the case of an adult by any pro- 
fessional musician, and in the case of 
childhood even by the ordinary ob- 
server. A child who is accustomed to 
hiun snatches of tunes he has heard, or 
who joins in the hymns of a place of 
worship, may generally be considered a 
promising subject for musical training, 
whether vocal or instrumental; for 
these involuntary attempts imply the 
possession, in more or less degree, of 
the following gifts ; a musical ear, na- 
tiu-al perception of melody and of 
rhythm (or time). When to these is 
added that of a good voice, nothing but 
proper training is requisite to form a 
good singer. 

Is Singing Injurious ? — This is an 
important question, but it may be 
answered emphatically in the negative, 
except in cases where disease of the 
lungs exists, for then it is rmdoubtedly 
unsafe, although not to the extent 
generally supposed. Medical opinion 
shoidd be sought in case of doubt on 
this point. Singing should be encou- 
raged from childhood, but any severe 
vocal practice is better deferred until 
after about the age of sixteen in both 
sexes, when the voice has thoroughly 
settled. This rule is, however, open to 
exceptions, and it applies more to males 
than females ; indeed, during the time 
when the change takes place in the 
voices of boys they must entirely cease 
singing. A severe cold is in all cases a 
valid reason for avoiding any vocal 
exertion ; biit an occasional thickness of 
voice and phlegm in the throat should 
not be made an excuse for disobKging 
the friendly circle, or for shu'king 
duties belonging to members of choirs 
or musical societies. In our variable 
climate these slight aftections are so 



prevalent that it may be said that the 
English always have colds. Singing 
too soon after a meal should be avoided. 
An hour should elapse after breakfast 
and luncheon, and two hours after 
dinner, before the voice is subjected to 
exertion. Singers should endeavour to 
preserve their general health, for on 
this their success greatly depends. 

Choice of a Teacher. — It is of 
vital importance that the teacher be 
competent to train the student in the 
development of good tone in the pro- 
duction of the voice. The best teacher 
of singing in your neighbourhood 
should, if possible, be secured. Should 
the teacher possess the same register of 
voice as the pupil it wiU be an addi- 
tional advantage, but this is not indis- 
pensable. 

Practice of Singing. — Our greatest 
professional singers have attained their 
superiority by the industrious practice 
of two sorts of exercises, viz., " vocali- 
zation" and "solfeggi," the develop- 
ment of tone being the object of the 
former, and of flexibility that of the 
latter. Their value is not therefore 
open to question. The pupil should 
work daily at these exercises, and not 
waste time on trumpery songs of the 
popular sort. It must be admitted, 
however, that teachers are not always 
sufficiently firm in insisting on the use 
of such exercises against the opposition 
of the pupil or the ignorance of the 
parent on the siibject. Hence thou- 
sands of pupils learn songs without 
di'caming that they do not learn sing- 
ing. Cultivate therefore the voice by 
the methods we name, and bear in mind 
that a good voice well trained is a trea- 
sure M'hich may be turned into gold. 
Practise standing before a looking-glass, 
so as to avoid an unpleasing expression 
of countenance. Keep the mouth in a 
natural and rather smiling position. 
Study to pronounce your words dis- 
tinctly. Do not carry vocal practice 
to fatigue. Eest now and then, and 
take recreation or some other employ- 
ment. Avoid the use of tobacco, snuff, 
strong acids, or any of the advertised 
nostrums for improving (P) the voice. 



O'er the Glad Wafers of the Dark Blue Sea. 



129 



At the Sea-side. 

TELL nic not of workers, pray, 
In city - square, or street, or 

lane, 
Who, with industrious hand and 
brain, 
Win life from Fate from day to day .' 

Though work is noble, I prefer 
This holiday at least to pass 
Idle as winds that bend the jcrass, 

As clouds that float in sunny air. 

Far shines the breast of ocean old, 
Dark blue where ruffling breezes 

run ; 
And in the pathway of the sun 

The silver flickers into gold. 

On level wings the prey gull wheels ; 
The white- sailed yacht veers in the 

wind ; 
And, with the soft touch of the 
blind, 
The wave along the shingle feels. 

well remembpred ! All I see 
Is mine, if what we love is ours ; 
Wide ocean, ne'er shall hostile 
powers 
Estrangement bring 'tween thee and 
me. 

Mine is the fuchsia's crimson bell 
That hangs above the shoreward 

ledge ; 
Mine the blue bugloss in the hedge 
That bounds the shore — that skirts 
the fell. 

Up from the west the fishers' boats 
Come slijwly from the dying daj' ; 
While from the throstle on the 
spray 

Ilis evea-song in sv,-ectness floats. 

Between the hills the rising mist 

Is flushed with sunset's loveliest 

rose; 
From purple glens the gloaming 
grows, 
And dyes the sea with amethyst. 

p. MVKIWIY SMITH. 



The Month of July. 

"Then came hot July, boiling like to fire. 
That all his Rartnents he had cast away. 
Behind his back .-v scythe, and by his side, 
Under his belt, he boro a sickle circling 
wide." 

Spensbh. 

All over the northern hemisphere 
Julj- is considered to be the warmest 
month in the year. 

Although the sun has apparently 
begun to return on his southward 
comse, yet the accumulated heat of the 
preceding month, and the length of 
time he still appears above the horizon, 
not only kccjis up a high tempera- 
ture, but increases it, until the gradual 
shortening of the days becomes quite 
perceptible, which is seldom before the 
middle of August. The Eomans con- 
nected the extreme heat of July, and 
the consequent malaria fevers produced 
by the noxious exhalations from the 
numerous marshes round their city, 
with the rising and setting of Canicula, 
the little dog-star, in coincidence with 
the sun ; they therefore gave the 
name of "dog days" to the days be- 
tween the 3rd of July and the 11th of 
August. This name is still commonly 
applied to these days ; and some rem- 
nant of the old superstition seems even 
yet to cUng round them, if we may 
judge by the sapient orders given by 
local magistrates as to the muzzling of 
dogs diu'ing July and August. In the 
month of July Summer is in her most 
perfect beauty. No sign of fading 
has yet touched the luxuriant foliage 
of the woods, which are all fragrant 
with flowers, and carpeted with moss, 
adorned by graceful ferns. The corn 
is in full ear, and in sunny spots it 13 
beginning to assume a golden tinge, 
telling of the rapid approach of har- 
vest. Nothing is more delightful than 
the smell of the trees and flowers after 
a heavy shower of rain on the evening 
of a sultry July day. The birds, but 
few of whom cease to sing before the 
end of this month, are hunting about 
for their evening repast among the 
myriads of insects wl come out when 
the r.ain is over ; and having fed their 
V 



130 The First Men in the World were a Gardener and a Ploughman. 



nearly fledged yoimg ones, sing them 
to sleep with a charming concert. 
July is a very favourite month with 
the angler, particularly in the cool of 
the evening and early moi-ning. 

This month is said to have heen 
named after Julius Ccesar, who was 
bom in July. It has thirty-one days, 
and was called by the Saxons " Hey 
Monath," being the time of their hay 
harvest. 

Cook's Calendar for 
July. — Fish in Season. — Salmon, 
trout, brill, cai-p, dace, dory, flounders, 
haddocks, plaice, gurnards, mackerel, 
hemngs, perch, soles, skate, mullet, 
eels, lobsters, crabs, crayfish, prawns. 

Meat in Season. — ^Beef, mutton, 
veal, lamb, venison. 

Poultry and Game in Season. — 
Chickens, ducks, fowls, green geese, 
turkey poults, leverets, pigeons, plo- 
ver, wheatears, rabbits. 

Vegetables in Season. — Peas, 
beans, asparagus, French beans, let- 
tuces, chervil, salads of all kinds, cauli- 
flowers,cabbages, spinach, sorrel, carrots, 
cucumbers, mushrooms, turnips, arti- 
chokes, endive, radishes. 

Vegetables in Season fok Pick- 
iTNG. — Cucumbers, gherkins, onions, 
French beans, early capsicums, red cab- 
bage, cauliflowers, nastuiiium ben-ies, 
garlic. 

Fruit in Season. — Strawberries, 
rasjjberrics, cm-rants (red, black, and 
white), cherries, apricots, peaches, nec- 
tarines, melons, summer apples, Catha- 
rine pears, green chisel, jargonelle, and 
musk pears, early plums, damsons, 
gooseberries, earlv pineapples. 

Gardeners Calendar for 
July. — Plant out celery for the 
autumn and winter crops in trenches a 
foot deep, and four feet apart from 
each other ; earth up potatoes, and 
plant kidney potatoes for winter and 
spring. See that cuciimbers and 
melons are net OA'ercrowded, give air 
and water ; sow peas, lettuce, and 
various kinds of radishes every three 
weeks. Also sow turnips after rain, 
and plant out at the same time brocoli, 
Bavoys, Brussels sprouts, and winter cab- 



bages. Prune and tie up dahlias, exa- 
mine the plants, and only take off 
the branches that will interfere with 
those which are showing abundance of 
flowers. Cut down geraniums, and 
strike the cuttings in any open border 
under a hand-glass ; treat chrysanthe- 
mums in the same way ; lay pinks and 
carnations, and tie up the buds that 
are advancing to flower ; plant out 
perennials and seedling pansies, pinks, 
carnations, &c. Make new strawberry 
beds of the strongest runners. Stone- 
fruit trees can bo budded now, like 
roses ; remove all useless shoots from 
espaliers and vines, thin the bunches of 
grapes, and destroy insects ; loosen the 
earth about the roots of fruit-trees. 
The weather is usually very warm and 
dry, therefore plentiful waterings are 
absolutely necessary, even for grass 
lawns, which may also have a little salt 
sprinkled over them to destroy worms, 
moss, &c. 

Preserving. — General Ee- 
MARKS. — Fruit is preserved for futui-e 
use in one of four different modes. 
The fruit may be preserved whole, in a 
thick sjTup of clarified sugar, or as mar- 
malade, which consists of the outer rind 
of the fruit cut in slices, and part of the 
pulp boiled with sugar to a consistence 
rather thicker than honey. Jam is 
made by boiling the smaller fruits with 
an equal weight of sugar; and jelly 
is made of the juice of the small rich 
fruits boiled with sugar till the com- 
pound is stiff, and ready to turn out 
of the jar when cold. A preserving- 
pan is most commonly made of brass, 
which necessitates the utmost care in 
using. All acids produce a poisonous 
effect on brass, therefore the pan must 
be most carefully scoured with sand 
and vinegar, then well washed with 
boiling water, and wiped perfectly dry 
before it is used. Iron pans lined with 
white earthenware enamel have lately 
come into use, and are much safer than 
brass, but they are heavy to lift. The 
pan should be set on a stove or on a 
trivet over a good fire ; fruit is always 
of a better colour Avhen quickly boiled, 
at the same time that too hot a fire is 



Where Good Cheer is lacking our Friends will bepackijig. 131 



likely to bum the preserve. Stir fre- 
quently with a ■wooden spoon, and 
carefully skim off any scum that may 
nrise. Fruit for preserving should be 
fully but not over ripe, and freshly 
gathered; the best fruit and the best 
sugar will make the best and most 
economical preserves. Jam should be 
sufficiently as well as quickly boiled; 
the time varies for each kind of jam, 
b\it a good way of testing if it is cooked 
enough is to put a little to cool on a 
plate ; when quite cool, if it is stiff 
enough to remain in a mass on the 
plate without stirring, it is done enough, 
and unless the fmiit has been very 
watery the jam will not ferment, but 
keep well for a couple of years. In a 
wet season the fruit is more watery 
than it ought to be, and it is a good 
plan to put the fruit at first into the 
preserving-pan without sugar, having 
first weighed it ; let it boil rapidly for 
ten minutes, to get rid of some of the 
supei'abundant moisture by evapora- 
tion; then add an equal weight of 
sugar, and boil in the usual manner. 
Some jellies should be strained through 
a flannel jelly-bag, and lightly pressed, 
but not squeezed through it. For 
others, the juice miist be squeezed from 
the fruit before putting it on the fire. 
As jams and jellies are mostly made 
from the sm;;ller fruit, such as rasp- 
berries, strawben'ies, gooseberries, and 
currants, aU of which are early in 
coming to perfection, and the mode of 
treatment of each of these being nearly 
the same, wo shall give our readers a 
few receipts which maj' serve as exam- 
ples for all. 

Raspberry Jam. — To every pound 
of good ripe raspberries picked free 
from stalks or leaves, weigh one poimd 
of good loaf sugar, broken into pieces 
as large as an egg ; to each poimd of 
sugar add a quarter of a pint of red 
currant juice ; pour the juice over the 
sugar in a pan and let it stand. Put 
the raspberries into the preserving-pan 
and boil them briskly, stirring well for 
a quarter of an hour; then add the 
sugar and currant juice. Let all boil 
for forty miinitcs, skimming carefully 



as long as any scum rises ; it will 
be of a brilliant colour, and keep for 
years. 

STRAwnERRY Ja^i. — Put an equal 
weight of good ripe scarlet strawberries 
and broken loaf sugar into a preserving- 
pan ; let them boil very slowly till the 
sugar is all dissolved. The fruit should 
bo kept as much unbroken as possible, 
therefore stir very carefully ; remove 
the scum as it rises ; the addition of 
half a pint of white currant juice to 
ever}'' four pounds of fruit is a great 
improvement, strawberry jam being 
rather a luscious preserve. Boil from 
forty minutes to an hour, until the fruit 
looks clear. 

Currant Jam, Bed, "White, or 
Black. — Strip the currants from the 
stalks, and put them into the preserv- 
ing-pan, with three quarters of a pound 
of sugar to each pound of fruit ; add 
the sugar after the fniit has boiled a 
few minutes ; boil together, mashing 
the fruit with a wooden spoon, and 
taking off all the scum ; boil all 
gently for half an hour, then fill the 
jars. 

Red Gooseberry Jam. — Choose the 
red hairy gooseberry when quite ripe ; 
cut off the tops and tails, weigh them 
and put them into a preserving-pan 
with a quarter of a pint of red currant 
juice to every three pounds of goose- 
berries ; let them boil quickly together 
for nearly an hour, stirring carefully 
all the time. Then add the sugar in 
the proportion of three quarters of a 
pound to each pound of fruit, and boil 
for forty minutes. Gooseberry jam 
takes a long time to boil ; if not well 
done it will neither look nor keep 
well. 

Greex or White Gooseberry 
Jam. — "Weigh equal parts of fruit and 
sugar, top and tail the fruit, dip each 
lump of sugar into cold water for a 
minute, and put it with as much water 
as it takes up into the preserving-pan ; 
boil it for fifteen minutes, skimming 
off the scum ; then put in the fruit, and 
boil gently till clear. "When a little 
of the jam will jelly on a plate it is 
done enough. 



132 Haite always a Ready Month for a Ripe Cherry. 



Cherry Jam. — Weigh the fruit he- 
fore it is stoned, and to each pound of 
fruit allow three quai-ters of a pound 
of sugar; stone the cherries and set 
them with the sugar and a few spoon- 
fuls of water in the preserving-pan, to 
simmer gently heside the fire for half 
an hour. Then boil quickly, skimming 
all the time, for another half-ho"ur. It 
is recommended to crack the cherry 
stones and put the kernels into the 
jam, hut as this is both tedious and 
troublesome, a few drops of ratafia or 
almond essence will he found quite as 
good. 

Damsons, Orleans, and Magnum 
Bonum plums are very nice done in 
the same way as giren above for 
cherries. 

Eed Currant Jelly. — Pick fine 
red, very ripe currants from the stems, 
bruise them and strain the juice from 
a quart at a time through a thin 
muslin ; wring it gently to get all the 
liquid ; put a pound of white sugar to 
each pound of juice; stir it over a 
gentle fire until it is all dissolved. 
Let it boil for fifteen minutes, and then 
try it by taking a spoonful into a 
saucer. When cold, if this is not firm 
enough, boil it for a few minutes longer. 
Black currant jelly is made in the same 
way. 

Grape Jelly. — Take some of the 
best black grapes, strip them from the 
stalks, stir them with a wooden spoon 
over a gentle fire till they burst ; strain 
off the juice (without pressing) through 
a jelly-bag or thick musHn ; weigh the 
juice and boU it rapidly for twenty 
minutes ; then take it from the fire, and 
to each pound of juice add fourteen 
ounces of good sugar roughly powdered, 
and boil quickly for a quarter of an 
hour, stirring it constantly, and skim- 
ming it carefiilly. It will he quite 
clear, and of a pale rose colour. 

Cherry Jelly.— Pulp fine cherries 
through a sieve, first taking out the 
stones and stalks. Add to eveiy three 
pounds of pulp half a pint of currant 
juice, and to every pound or pint three 
quarters of a pound of sugar ; mix and 
boil theai together till they form a 



jelly. Pour it into glasses or jars for 
keeping. 

Apple Jelly. (An American Re- 
ceipt.) — Take any quantity of sound 
common apples, those with red skins 
make the brightest-coloured jelly; wash 
carefully, but do not peel them ; fill a 
preserving-pan with the apples, and 
just cover them with water; boil till 
they are all in a pulp, then strain it 
through a hair sieve. To every pint 
of juice add one pound of white sugar, 
and a little essence of lemon ; boil the 
whole till it is perfectly clear, and 
jellies when cold ; it ought to turn out 
of a shape quite stiff and clear. The 
Americans make it of wild crab apples, 
and the bright red of their skins makes 
the jelly a most beautiful colour. 

To Preserve Fruit in Clarified 
Syrup. — This is a particularly nice 
mode of preserving the larger fruits, — 
peaches, nectarines, apricots, all kinds 
of plums, apples, and pears, as well as 
melons, cucumbers, oranges, and lemons. 
The fruit is preserved whole, and more 
care is necessary in the operation than 
is requisite for the making of jams and 
jellies. The first thing to be done is 
to prepare — 

The Syrup. — To every pint of water 
add two pounds of loaf sugar, and the 
white of an egg well beaten ; put them 
into a preserving-pan, but let it stand 
till aU the sugar is dissolved before it 
is set on the fire. When it boils up, 
throw in a t«acupful of cold water, and 
do not stir the sugar again. Let it 
come to a boil a second time, then 
stand it near the fire to settle, and 
afterwards skim carefully and set aside 
for use. 

To Preserve Peaches. — Take mo- 
derate-sized peaches before they are 
quite ripe, cut a small slit in the end 
and take out the stone, set them to boil 
in cold water, and let them remain till 
about half done, then throw them into 
an earthen pan containing cold water. 
The next day put them into a preserving- 
pan, with as much of the syrup (pre- 
pared as above) as will cover them, let 
them boil for five minutes, then lay 
them aside til' next day in an earthen- 



One Hour in the Moni'wg is worth Two in the Evening. 133 



ware pan ; toil them three days succes- 
sively in the same syrup, which at the 
end of that time ought to he rather 
thicker than honey ; if it does not appear 
to be so, boil it until it is thick enough. 
Apricots and nectarines are done in the 
same way. 

To Pkeserve the Golden Drop 
Plum. — Choose the largest of these 
plums when just ripe, prick the skin 
uU over with a large needle, and put 
them to boil in as much %vater as M'ill 
cover them, till the skin appears ready 
to break ; put the plums then into a 
preserving-pan, and cover them with 
the syrup already spoken of, and boil 
imtil they look quite clear ; they must 
be kept from breaking as much as pos- 
sible, and a little ratafia gives them a 
very pleasant flavour, as indeed it does 
to every kind of preserve made from 
stone-fruit. 

To Pkeserve Lemoxs. — Take four 
or six fine lemons, cut a hole round the 
stalk, and with a marrow spoon scoop 
out the pips and press out the juice, 
leaving the pulp in the peels. Put 
them into a bowl with two quarts of 
spring water, and leave them for three 
days, changing the water each day. 
Strain the juice as soon as squeezed out, 
and put it into a jar, add one pound of 
loaf sugar, and set the jar in a pan of 
boiling Avater for a quarter of an hour 
or twenty minutes ; tie it up, quite hot, 
with a bladder, and lay by till wanted. 
Taste the water the lemons are lying 
in at the end of the third day ; if not 
bitter, lift the lemons out into a china- 
lined saucepan, pour the water through 
a strainer upon them, boil gently for 
* one or two hours, and set them by in 
the pan. Boil them again the next day, 
until sufficiently tender for the head of 
a large needle to pierce the rind easily; 
put in one pound of loaf sugar, make it 
just boil, and leave it to cool. Next 
day boil this syrup, and pour it on the 
lemons ; add a pint of the clarified 
syrup. Lift out the lemons, boil the 
syrup, and pour it on them again every 
day for a fortnight, then boil it every 
thi-ee or four days, adding gradually 
three pounds of sugar, or two pints of 



clarified syrup. When the lemons look 
clear and bright, boil the sjTup up 
quickly, add the lemon juice that was 
prepared and put by in the first iu- 
stance ; let it just boil, skim it, and put 
the lemons into jars, pour the syrup 
upon them, and tie up the jars imme- 
diately with bladders. 

Oranges may be done in the same 
way, but they do not require to be 
quite so sweet as lemons. 

To Preserve Melons. — Cut a small 
piece from the stalk end, and take out 
all the inside ; boil the rind iu water 
tiU it is soft, — it generally takes from 
half to three quarters of an hour, ac- 
cording to the size ; when soft set it 
on a hair sieve to drain thoroughly from 
the water, strain as much juice as pos- 
sible from the inside and seeds, add an 
equal portion of water, and to every 
pint of this mixtui'e add one pound of 
sugar, and also put in the same weight 
of sugar as the melon itself weighs. 
This must boil quickly half an hour; 
then pour it over the melon, and let it 
stand for twenty-four hours. Repeat 
this boiling six times, allowing the 
syrup to lie upon the melon for t\\'cnty- 
four hours between each time ; a little 
essence of Jamaica ginger makes it very 
pleasant for those who like hot pre- 
serves. 

To Preserve Green Figs. — Slit 
them on the top, lay them in pickle (a 
pint of water to one pound of salt) for 
ten days; put them into fresh water, and 
simmer till a little tender ; drain, and 
place them in fi esh cold water for four 
days, changing the water every day; 
drain them, and put into clarified syrup ; 
simmer for ten minutes, and let them 
remain in the S5'nip till the next day ; 
simmer for ten minutes on the two fol- 
lowing days, leave them in the syrup, 
then simmer till they are very tender; 
leave them another day in the syrup, 
then boil it up, and pour over tho 
fruit. 

All fruits preserved in syrup 
can easily be converted into candied 
fruit by simply draining off the syrup, 
covering the fruit with powdered sugar, 
and gradually drying in a cool oven, 



134 



Lawyers^ Gowns are lined by their Clients. 



turning them frequently, and sifting 
fresli sugar over them every time. 
They must be kept in a very dry place. 
They are extremely good, and make a 
handsome dessert dish. 

Fruit Cordials. — Ginger 
Cordial. — Pick one pound of large 
white currants from their stalks, lay 
them in a hasin, and strew over them 
the rind of an orange and a lemon 
cut very thin, or half a teaspoon- 
ful of essence of lemon, and one ounce 
and a half of the best groimd ginger 
and a quart of good whisky. Let 
all lie for twenty-foui- hours. If it 
tastes strong of the ginger, then strain 
it; if not, let it He for twelve hours 
longer. To every quart of strained 
juice add one pound of loaf sugar 
pounded ; when the sugar is quite dis- 
solved and the liqueur appears clear, 
bottle it. This cordial is also extremely 
good made with raspberries instead of 
currants. 

NoYEAu. — Blanch and pound very 
fine two pounds of the best bitter and 
half a pound of sweet almonds. Add 
the thinly pared rinds of two lemons, 
and three tablespooufuls of boiled milk 
which has become cold, put all together 
into a jar, and add two quarts of old 
whisky, cork up the jar, and let it 
stand for six weeks, shaking the jar 
every day. At the end of that time 
strain the liquor, aud to every quart 
add three pints of clarified syrup, and 
filter through blotting-paper. The 
almonds that are strained from the 
liquor make a nice flavouring for pud- 
dings, by putting them into a wide- 
mouthed bottle aud pouring whisky 
over them. 

Creme d' Orange. — Slice a dozen 
oranges and pick out the seeds, pour 
over them three quarts of spirit and a 
pint of orange flower water ; cover them 
carefully and set aside for ten days, 
then add five poimds of clarified syrup, 
a quart of water, and half an ounce of 
tincture of safixon ; cover up again for a 
fortnight, then strain it through a jeUy- 
bag and let it settle before bottling. 

Cherry Brandy. — To every pound 
of MoreUo cherries add half a pound of 



the black cherries bruised and the 
stones broken, ttree bruised bitter 
almonds, one pound of loaf sugar, and 
a pint and a half of brandy ; put all into 
a jar, let it stand two months, then 
filter and bottle for use. 

The Law- of Life and 
Fire Insurance. — Speculative 
policies of insm-ance are illegal. A wife 
may insiu'e the life of her husband ; a 
husband may insure the life of his wife ; 
a creditor may insure the life of his 
debtor. The consent of the assured 
must in each case be obtained. A per- 
son about to efi'ect an insurance upon 
his life must answer the questions pro- 
posed to him with accuracy ; any false 
representation makes the policy void. 
Some insurance companies declare their 
policies "indisputable," but no contract 
can be made which is indisputable in 
law. In the absence of any condition 
to the contrary, a policy is not vacated 
by the suicide of the assiu-ed in a state 
of insanity. When a person lends 
money on the security of a poHcy of 
insurance, the lender should have 
the custody of the policy, and give 
notice to the insurance office that 
the loan has been made and the policy 
assigned. 

An insurer against fire must not 
alter his premises so that they no 
longer agree with the description of 
them in the policy; when material 
alterations are contemplated, notice 
should be given to the insurers. A fire 
insurance policy only protects goods so 
long as they remain in the same house 
as when the policy was effected. On 
a change of residence notice should 
be given to the insurance agent, 
and the policy ^vill be altered accord- 
ingly. 

La^w of Master and Ap- 
prentice. — An indenture may be 
cancelled by the mutual consent of all 
the jjarties to it ; it is dissolved by the 
death of the master or apprentice. 
When an apprentice is bound to two 
masters, he becomes servant of the 
survivor. In the city of London, where 
apprentices are bound to individual 
freemen of the city before the Lord 



Afiglitig is like Poetry, a Man viust be born to it. 135 



Mayor, the apprentice cannot be handed 
over to the remaining members of the 
firm in the event of his master retiring. 
If the master die his executors are 
bound to see that the apprentice is 
taught his business. If an apprentice 
has absented himself from his master's 
service, a justice of the peace may 
order him to serve out the absent time, 
and, in default, may commit him to 
prison. The bankruptcy of the master 
dissolves the apprenticeship. A justice 
may cancel an indenture on proof of 
cruelty on the paii of the master, or the 
misbehaviour of the apprentice. A 
master may be ordered by a justice to 
refund the premium, or may be im- 
prisoned for neglect of order. Ap- 
prentices absenting themselves are 
liable to imprisonment for the period of 
three months. 

Notes on Angling. — In a 
former page we offered a few remarks 
on bait-fishing. We now follow those 
up with some observations on bait-fish- 
ing for trout or salmon, and on fishing 
with the artificial fly. 

The Tkout. — Tlus fish is an inhabit- 
ant chiefly of rapid streams, although 
very large and fine trout are to be found 
even in the more gently flowing rivers, 
as well as in all our great lakes into 
which streams and brooks empty them- 
selves. The quality of this fish as an 
article of food depends not only on the 
season when it is caught, but on the 
character of the stream from which it is 
taken. When out of season the trout is 
almost unfit for food, and in streams 
among the hills where the fish are fre- 
quently large, but where they have not 
an adequate siipply of food, they are 
often thin and tasteless. On the other 
hand, when in season, from June through 
the summer and autumn months and 
pai't of the winter, and when the lake 
or river affords a proper supply of ali- 
ment, the trout is an excellent fish. In 
some of the Scottish lakes the trout at- 
tains to a great si^e, some being occa- 
sionally taken weighing twenty-five 
pounds, but such large fish are gene- 
rally coarse and inferior. The finest 
trout in Great Britain are undoubtedly 



those of Loch Leven in Scotland. They 
are perfect in symmetry and beauty of 
colour. Their flesh is pink Uke that of 
the salmon, and possesses a flavour very 
similar and even more delicate. The 
best baits for the trout are the worm 
and the minnow ; but although the 
trout may, under favoui-able circum- 
stances, be taken with great f\icility, 
there are certain conditions of water 
and weather when the greatest skill and 
experience are requii'ed, and even these 
may be exercised to very little pm-pose. 
Although trout may be taken at any 
time, there are two conditions of the 
water exactly opposite to each other in 
which worm fishing is often successful, 
viz., in flood, after rain, when the water 
is discoloured, and in the midst of 
summer when the water is small and 
clear. 

In trout fishing with bait the tackle 
ought invariably to be fine ; no float is 
necessary ; a small shot or two should 
be placed six or eight inches above the 
hook, and the worm should be of mid- 
dling size. Wliere the stream runs 
fast, and in eddies by the sides of the 
rapid currents, such bait and tackle 
deftly used are often very successful ; 
and when the river is well stocked and 
in good angUng condition, the day 
somewhat cloudy, and the south or 
west wind blowing, it wiU bo very 
much the angler's o'mi fault if ho re- 
tiuns from the river side with an empty 
basket. 

The Salmon. — Salmon fishing may 
be placed at the head of the "gentle 
craft," and it is in many respects dis- 
tinct from other modes of angling, not 
because the salmon is difficult to take, 
but because the tackle requii-ed differs so 
considerably from what is requisite for 
other kinds of angling. The rivers in 
which this noble fish is chiefly found 
are distant, and altogether salmon fish- 
ing cannot be pursued without much 
trouble, and, in most instances, at con- 
siderable expense. The rod necessary 
for salmon fishingmust be from eighteen 
to twenty feet in length, and fio-nished 
with a reel containing at least eighty 
yards of strong hair line. With such a 



136 A Salmon fro7n the Pool and a Deer from the Hills. 



line the angler ought to he able to bring 
a salmon to the bank, hut such is its 
strength and activity that with too 
small and light a rod the angler, on 
hooking a large fish in a deep and rapid 
stream, M'ould lose much valuable time 
before he could overcome his captive. 
The best bait for salmon is the worm ; in 
some cases two or three large lobworms 
are placed on the large hook suited for 
salmon, and in the deep pools, when the 
river is in proper order, this kind of 
bait is readily taken. Sahnon roe is 
the most taking of all baits, but its 
use has been prohibited for this very 
reason. The best salmon caught in 
this country are those of the Severn, 
Wye, and Dee, in England, the Black- 
water and the Bann in Ireland, 
and the Forth, Tweed, and Tay, in 
Scotland. 

Fly-fishing. — This may be denomi- 
nated with propriety the true mode of 
angling, the angling by bait being tame 
in comparison. Salmon and trout are 
the great objects of the lly angler's am- 
bition, and our remarks Avill have re- 
icrence chiefly to these. Draw out a 
few yards of line from the reel, dij) the 
top of your end in the water, and give 
a smart jerk, and you will then be able 
to unwind at once the length you re- 
quire. Beware of letting the fish see 
you ; if he does he is off in an instant. 
In angling for trout, two, three, or even 
four files may be used in your casts, 
but for salmon two only ought to be 
employed, and these should be M-ell 
separated. In throwing your cast let 
the lowest or trail fly alight on the 
water first, and as lightly as the natural 
fly would himself do. A fish is far 
more likely to rise at the instant the fly 
strikes the water than in trailing it 
along. As a general rule, fish up the 
M'ater, especially if the stream is clear, 
and the wind not directly blowing 
down. By this mode you are unseen 
by the fish, as he generally lies M'ith 
his head looking up stream and he can 
be landed where you are standing, thus 
saving you distui'bing the river above. 
Fishing up stream is more difiicult than 
down, but the extra labour required to 



overcome this wiU soon be repaid by 
the larger measure of success attendant 
on it. Be sure that the gut at the end 
of your line is round, strong, and, above 
all, fine in quality. If care is taken 
that the latter condition is complied 
with, it greatly enhances your chances 
of success. As regards the artificial 
flies to be used, very much depends upon 
the particular river which you are about 
to fish in. As a general rule, the wood- 
cock wing with hare's ear, the black 
hackle, or red hackle, are the best. 
Whei-e the water is dark and opaque, 
owing to the nature of the suiTOunding 
soil, a small piece of tinsel may bo 
added. Learn to thi-ow your cast not 
only dexterously over the spot you 
choose, but as lightly as a feather, and 
repeat this frequently. It has been 
often alleged that fish are deaf, but it is 
certain that they are eagle-sighted; take 
care, therefore, to keep right out of their 
sight. Let your end tackle be always 
in thorough repair, and, above all, show 
yourself a thorough disciple of good old 
Izaak Walton, by showing courtesy to 
your brother anglers, and by ungrudg- 
ingly giving them a taking fly if they 
are in want of one. Such of our readers 
as desire more minute and detailed in- 
formation on this delightful art, are re- 
ferred to Stewart's *' Practical Angler," 
which is one of the best and most prac- 
tical treatises on this subject we are 
acquainted with. 

Best French Polish. — To 
one pint of spirits of wine add half an 
ounce of gum shellac, the same quantity 
of gum lac, and a quarter of an ounce 
of gum sandarac ; put these ingredients 
into a stone bottle near a fire, frequently 
shaking it : when the various gums are 
dissolved it is fit for use. Make a roller 
of list, put a little of the polish upon it, 
and cover the roUer with a piece of soft 
linen rag, lightly touched with cold 
drawn linseed oil. Bub the wood in 
a circular direction, a small space at a 
time, till the pores of the wood are filled 
up. Then rub in the same manner 
spirits oi wine, with a little of the polish 
added to it, and a most brilliant suriace 
will be produced. 



In a Calm Sea every Alan is a Pilot. 



137 



The Art of Swimming.— 

The power of plunging into deep water 
with safety, of diving beneath the sur- 
face, or resting motionless upon it, or 
making progress through the water, 
and so imitating for a time its finny- 
denizens, who lead a " cold sweet silver 
life wi'apped in round waves," is un- 
doubtedly an accomplishment which has 
great claims on our attention. As a 
means of amusement and recreation the 
art of swimming is of much value ; but 
it is of great importance also as con- 
ducing to physical health and vigour, as 
well as to cheerfidness and exhilaration 
of mind, and as affording means of safety 
in many of those contingencies to which 
even the most cautious are liable. The 
art, therefore, ought to be cultivated as 
a part of the physical education of both 
sexes. 

The specific ghavity of a sub- 
stance is its weight compared with an 
equal bulk of water, and the amount of 
the specific gravity determines the 
question whether a substance immersed 
in water wiU sink to the bottom or float 
on the surface, or maiatain indifterently 
some intermediate position between the 
top and bottom of the water. 

The human body has in all cases 
a specific gravity less than that of 
water, and the difference which exists 
is greater in the case of coi-pulent people 
than in those who are thin. This dif- 
ference also is greater or less according 
to the quantity of salt held in solution 
by the water. The human body, there- 
fore, floats higher in sea than in fresh 
water, and in the strong brine of the 
Dead Sea it is kno-mi to float so readily 
that drowning is rendered a matter of 
considerably greater difficulty than can 
be readily supposed. Notwithstanding 
these principles, the accuracy of which 
is undeniable, a person falling into deep 
water and unable to float or swim is in 
imminent danger. In his struggles he 
raises his arms out of the M'ater ; their 
unsupported weight instantly presses 
the rest of his body below the surface, 
and the natural law by which he would 
otherwise float is rendered unavailable. 
Ability, therefore, to float or swim with 



safety, is the art of turning to account 
the natural advantage arising from the 
difference between the specific gravity 
of the body and that of the water in 
which it is immersed. 

In learning the akt the pupil may 
have recourse to the swimming bath 
and the instructions of a teacher, and 
by this all danger is avoided, and many 
useful hints obtained without the more 
laborious and more tedious efforts of 
ujidirected experiment. In taking 
lessons, the swimmer has a belt placed 
round his chest with a cord attached to 
it, which either passes through a pulley 
in the end of a projecting lever capable 
of moving laterally with the swimmer 
and supporting him on the surface, or 
is held by the teacher as he gives direc- 
tions to his pupil. Half a dozen lessons 
in the course of a week are generally 
sufficient to enable the learner to keep 
his head above water, and make a few 
strokes without being supported by the 
cord ; and aU that he then requires is, 
by frequent practice, to gain confidence 
in himself and in the operation of the 
natui-al law akeady adverted to. With- 
out instiniction, however, frequent 
attempts made in water sufficiently 
shallow to remove all danger, ^vill, in 
a wonderfully brief period, enable the 
learner to attain considerable profi- 
ciency. In these eftbrts the learner may 
substitute for the belt and cord of the 
s\\'imniing bath a set of corks or a swim- 
ming belt until he attains to sufficient 
confidence in his own unassisted powers. 

The usual method of swimming 
adopted in this coimtry is almost pre- 
cisely the same as that of the frog, with 
this exception, that in swimming, the 
amphibious animal uses for the most 
part his legs only, placing his arms at 
full length along his sides, and pro- 
pelling himself onward by rapid strokes 
with his %^'ebbed feet. In turning in 
his course, however, the frog uses his 
hands and arms, as well as his legs, 
as exactly as possible as his human 
imitator is imder the necessity of doing. 
In the ordinary mode of swimming, 
both the hands and arms are reached out 
to theu- fuU length iu front of the 
f2 



138 Blotv the Wind ever so fast, it wi/l tower at tasi. 



swimmer, who, at the instant of stretch- 
ing them out, strikes the water with 
hoth his feet, and as he di-aws up his 
feet for another stroke, he gives himself 
another onAvard impulse by sweeping 
his hands round against the water, so 
as to bring them in the direction of his 
hips. During this process the body 
assumes a nearly horizontal position, 
and although great rapidity is not 
attainable, the rate of motion is suf- 
ficient for all purposes, especially 
when we keep in view the short space 
of time during M'hich, in temperate 
climates, it is possible to endure im- 
mersion in cold water with safety and 
advantage. 

Various modes of swimming may 
be adopted for amusement. The swim- 
mer may turn upon his back, floating 
just below the surface, striking out with 
hands, arms, and legs, almost simul- 
taneously sweeping his hands and arms 
in a semicircle from above his head 
towards his sides in the manner already 
described. This mode, as adopted by 
an expert performer, is frequently more 
rapid than the ordinary method. The 
SM'immer may also imitate the mode of 
swimming which the instinct of nature 
leads the horse, the dog, and other 
quadrupeds to practise, and which is 
precisely similar to their mode of walk- 
ing on land. This method can readily 
be learnt almost without any instruc- 
tion, but it has nothing to recommend 
it except a little novelty. It involves 
greater exertions than the ordinary 
method, and is probably a slower means 
of locomotion. Another method of 
swimming is the hand over hand style, 
which is more rapid than the ordinary 
method, but has the disadvantage of re- 
quiring much greater muscular exer- 
tion. It is, however, well adapted for 
short distances, in which swiftness is 
desirable. In this way of swimming, 
one arm and shoulder are swung through 
the air forwards as far as possible, the 
body is turned partially on the side, 
and the hand and arm being dropped 
into the water are swung round towards 
the side, and at the same time the oppo- 
site leg makes a stroke. The same is 



then repeated with the other arm and 
leg, the body being at the same time 
partly turned on the other side as the 
arm and shoulder are reached forwards, 
preparatory to the stroke. Floating, 
diving, and treading the water, are all 
arts which those who have some prac- 
tical knowledge of the ordinary method 
of swimming and supporting themselves 
on the water can, with a little perse- 
verance, easily acquire. 

The Aquarium. — The sub- 
ject of the aquarium naturally claims 
our attention after the discussion upon 
zoophytes with which we have been 
occupied (see page 119). It is desirable, 
however, before giving any description 
of what ought to be the contents of the 
aquarium, to state to our readers some 
general principles which it illustrates, 
and on which, indeed, its successful 
management entirely depends. The 
remarks we are about to make refer to 
the aquarium, whether it contains fresh 
or salt water. 

Before the aquarium came to be 
understood, those who had acqiiired a 
taste for the study of natural history 
often experienced great regret and dis- 
appointment at being unable to keep 
alive some of the minor aquatic animals 
with which their studies made them 
acquainted. To preserve in health and 
activity a small salt or fresh-water fish 
or mollusc was found to be impossible 
without a perpetual renewal of the 
water ; and, as this involved so great an 
amount of trouble and inconvenience, 
the attempt was no sooner made than 
abandoned. 

The difficulty, or rather the impos- 
sibility thus arising was occasioned by 
the circumstance that certain chemical 
processes necessary to the existence of 
creatures inhabiting the water were not 
distinctly understood, and had not been 
developed by the progress of experi- 
mental philosophy. It was known, 
indeed, that fresh air and pure water 
(whether sea or fresh water) were 
equally requisite to the health and life 
of an animal breathing in it, but it was 
not understood that both water and air 
are capable of being continually purified 



Seek nil you find, and you' II Jioi lose your Labour. 139 



and adapted to the support of life by 
arrangements efficient and beautiful in 
the extreme, as all the physical laws 
obviously are. A living creature, 
whether inhabiting the fresh or the 
salt Avater, requires for its respiration 
a fit supply of the vital fluid known 
as oxygen quite as much as an ani- 
mal living in the air or earth ; and 
if a small creature be placed under a 
glass, it will speedily drain oiit all the 
oxygen. It must inevitably perish 
unless the air be renewed, or means 
adopted to restore the oxj'gen which 
the act of breathing has drained away. 
A beautiful pro'vision has been made for 
this purpose in the laws of nature ; 
terrestrial and aquatic plants are the 
great means by which the oxygen re- 
moved by respiration is restored. In 
an aquarium properly constructed and 
tenanted, the adjustment is kept up be- 
tween the animals and the plants it 
contains, the latter becoming the source 
of oxygen as it is absorbed by the 
former. Without duo attention to this 
great principle neither the fresh-water 
nor the salt-water aquarium can be 
maintained. 

"Wo shall now briefly point out some 
practical details as to the construction 
of the aquarium, and the number, the 
size, and the character of the animal 
and vegetable tenants to be contained 
in it; avoiding minute or elaborate 
description, leaving our readers to gain 
additional knowledge on the subject 
from the most valuable source of all 
practical knowledge, their own observa- 
tion and experience. 

The Marine Aqttarium. — The 
marine or sea- water aquarium may be 
said to be an imitation of one of those 
picturesque rock pools, so many of 
which along oiir rocky shore are left by 
the recess of the tide. These often 
contain various specimens of seaweeds 
growing on the sides or the bottom of 
the pool, and are frequently inhabited 
by numerous specimens of living crea- 
tures, such as periwinkles, whelks, 
small crabs, shrimps, anemones, and 
even small fish which, as the tide ebbs, 
conceal themselves among the shelter- 



ing fringes of seaweed which hang 
from the rocks, and aflbrd them a secure 
and shady retreat ; into which, on the 
approach of danger, they betake them- 
selves. 

The rock pool contains various 
marine plants, and derives from them a 
continual supply of the vital oxygen ; 
and, if the water did not evaporate or 
otherwise drain away, would continue 
fora very long period to support itsliving 
inhabitants in health and activity. 

We shall suppose that a suitable 
vessel is provided, such as a glass tank 
two feet in length by one in breadth 
and in height. We state these dimen- 
sions merely in illustration, for a much 
smaller size will be suitable. The 
tank should be prepared so as to give it 
some likeness to the bottom of the little 
rock pond of which we suppose it to be 
an imitation. To this end let a layer 
of shingle be first put into the tank, 
and over this a layer of fine gravel and 
sand, and here and there a few larger 
stones of irregular shape to ser\'e as 
rockwork, some of which ought to rise 
above the surface of the water. The 
larger stones should, if possible, be 
those that have seaweeds of various 
kinds and in a healthy state attached 
to them, such as the sea-lettuce, the 
laver, the carrageen moss, and any 
small specimens of the olive-bro^^-n 
algae, or those of a red colour. When 
the tank is filled with sea water, it 
should be allowed to settle and become 
clear for a few days before any of its 
living inhabitants are introduced into 
it. The algaj will then be found 
covered with globules of air, and the 
water will then be suited to the recep- 
tion of moUuscs, Crustacea, and fish. 
By searching among the rocks and sea- 
weed at low water, specimens of 
Actiniae will readily be discovered, which 
can be placed in the tank along with 
the stone or shell to which they are 
attached. Among these some of the 
most desirable are the vaiious kinds of 
the Mesemhryanthemum, of which the 
red, green, and brown varieties can 
readily be found on almost any shore. 
The Angidcoma, or serpent-haired ane- 



14© Each Flower of the Rock and each Gem of the Billow. 



mone, the Bellis, or sea-daisy, and the 
Gemmacea will he found well adapted 
to the purpose, as they are all hardy, 
and thrive well with ordinary care. A 
small oyster or two, a few shrimps, and 
one or two of the smallest of the hermit 
crabs, together with two or three peri- 
winkles, wiU be sufficient representa- 
tives of the great families of the molluscs 
and crustaceans. As to the finny tribes, 
the goby, the blenny, and the rockling 
are most suitable ; and specimens of 
these can readily be caught with a 
small net. 

Sea-water Aquariums 
for those living in Lon- 
don. — Do not use the artificial sea 
water for an aquarium, as its success is 
always uncertain. AVater from the 
German Ocean can be obtained from 
Mr. King, 190, Portland road, and 
other aquarium dealers, at the rate of 
fid. a gallon. It is desirable to have 
the water placed in the aquarium, and 
also a few stones upon which algae are 
growing, for a fortnight before the 
animals are put in, as when the growth 
of the vegetable matter is well estab- 
lished, the water will thereby have 
become prepared for the reception of 
the molluscs. The stones with the 
algae can be sent with the sea-water 
from Mr. King's, where also aU in- 
formation with regard to the manage- 
ment of the aquarium may be ob- 
tained. 

Get a small cask of sea-water, and 
having filled the aquariujn suffi- 
ciently, mark the height at which the 
water stands by a small permanent 
scratch. As the salt does not eva- 
porate, nothing more will be required 
than to fill up with fresh water occa- 
sionally, to keep the water in the 
tank to the marked level. The cask 
should be clean. No live stock should 
be put into the aquarium for a fort- 
night. A few stones and tenantless 
sheUs, on which seaweed is growing, 
must be placed in the tank. This is of 
great importance, as the growing sea- 
weed, \mder the influence of light, 
supplies oxygen to the water, without 
■which it will speedily become offenaive. 



Carefully remove every portion of sea- 
weed which does not look healthy. It 
wiU soon be seen which kinds thrive 
best under the circumstances in which 
the aquarium may be placed. The 
most successful way of standing the 
aquarium is with its back towards a 
window; and if it possesses a glass 
back, which however it does not need, 
paper should be pasted over it to lessen 
the lateral or oblique light. There 
should be plenty of perpendicular light 
at first to start the seaweed into growth ; 
afterwards it will do better with dimin- 
ished light. Avoid using any large 
kinds of seaweed; the smaller the 
better, as they are less Ukely to sufller 
by the change. The rockwork may 
be made of chips of granite or other 
stone, and shells, cemented with Port- 
land cement. It is better to avoid 
chalk for this purpose, even when 
taken from the sea, as it does not make 
a permanent structm-e, and is liable to 
give the water a milky appearance. 
A little clean sea sand and some small 
washed pebbles or clean shells may 
fonn the bottom. 

The Feesh- water Aquarium. — 
"We have akeady explained the prin- 
ciple on which the success of the aqua- 
rium depends, — a principle applicable 
alike to fresh and salt water. In both 
cases, in order to preserve the water in a 
condition adapted to maintain the lives 
and the health of the creatures inhabit- 
ing it, it must be rendered capable of sus- 
taining life, supplied with oxygen from 
plants grown in it. This principle 
alone, if carefully and skilfully attended 
to, will be sufficient, whatever the size 
or form of the aquarium, to rendei 
it perfectly successful. "We assuma 
that our readers have obtained a vessel 
suited to the purpose, and that it is 
about eighteen inches in length, about 
nine inches in depth, and the same in 
breadth. Let as much sand be procured 
as will cover the bottom of the vessel 
to the depth of a couple of inches ; let 
this sand be well washed; place it in 
the aquarium, plant a few aquatio 
weeds in the sand, and fill up the aqxia- 
riiun with river water. 



If Music be the Food of Love, play on. 



141 



As to the plants intended to form the 
source of the oxygen required, they 
may be of any kind if they are tho- 
roughly healthy. A ditch where there 
is a permanent rill of water Avill yield 
various aquatic plants; such, for in- 
stance, as the "Water-crowfoot," and 
the " Long-leaved "Water-crowfoot," 
both belonging to the Ranunculus 
family. The "Water-milfoil," the 
" Spiked Milfoil," or the " Frogbit," all 
of which are well adapted to the pur- 
pose, and all the more so that the white 
blossoms which some of these plants 
bear are themselves an additional orna- 
ment in the mimic pond. Added to these 
may be some of the Floating Meadow- 
grass, the Water-starwort, and the 
Duckweed; all of which give efficient 
help in freshening the water, by jdelding 
a continuous supply of oxygen, and so 
rendering it habitable by its living 
tenants. We mention but a few out of 
the many water-plants Ukely to attract 
the attention of our readers during a 
ramble by the margin of lake or rivulet. 
If the plants are growing vigorously, 
and the water of the aquarium perfectly 
clear, the next step is the introduction 
of some molluscs, whose principal occu- 
pation is that of removing decayed 
vegetable matter by devouring it. These 
water-snails may be found in every 
pond or slowly running water, crawl- 
ing in the mud, clinging to aquatic 
plants, or floating on the surface. The 
Limnceus auricuJarius, a turbinated shell 
with a large opening not unlike the ex- 
ternal ear, as its name implies, and the 
Limnceus palustris, are the names given 
by naturalists to these molluscs. These 
and the Flanovbis corneics, a small mol- 
lusc with a shell Hke a ram's horn, or 
the volute which architects place at the 
top of an Ionic column, will suitably 
represent the great class to which they 
belong. A yoimg frog and a newt 
will represent the Amphibia. The 
Water-boatman, the Water-scorpion, 
and the great black Water-beetle, called 
Hydfophilus piceus, will represent the 
innumerable tribes of water and land 
insects ; and two or three sticklebacks, 
a small golden carp, a juvenile tench, 



a bullhead, and a loach, will be more 
than siifficient to represent the finny 
tribes. 

In an aquarium thus constituted and 
occupied, the water, by the due action 
of the vegetables growing in it, wiU 
remain for a long time fresh and whole- 
some for its numerous tenants. The 
molluscs, the insects, the fishes, and 
other objects, will afford much inte- 
resting information, and the proprietor 
of the aquariimi will find that his labour 
is not thrown away. 

Hints on the Harmoni- 
um. — This instrument has become a 
rival to the pianoforte ; although it is 
improbable that any musical instru- 
ment wiU ever supplant the latter in 
the domain of the household, for which 
its comprehensive powers render it 
especially appropriate. While, how- 
ever, the pianoforte can represent, more 
or less powerfully, music of every de- 
scription, and is thus entitled to be 
called " The Universal Compendium 
of Music," it cannot reproduce the pecu- 
liar timbre of each orchestral instru- 
ment, nor can it emulate in any ade- 
quate degree the sostenuto effects of the 
organ and other wind instruments. The 
invention of the harmonium has brought 
these effects into the domain of house- 
hold music, and by its aid we may 
enjoy the fine movements of the best 
composers for the organ, and the effects 
of such orchestral instruments as the 
horn, flute, piccolo, bassoon, oboe, 
clarionet, &c., hitherto seldom avail- 
able. 

The harmonium, or orgue expressify 
is a modification of the old and unplea- 
sant instrument called the seraphine ; 
the coarse tones of which are avoided 
to a great extent in the modern instru- 
ment by certain improvements in its 
construction. The best makers of har- 
moniums are Alexandre and Debain, 
both of Paris ; yet we occasionally 
meet with English instruments quite 
worthy of comparison with those of 
French manufacture, and it is but fair 
to mention that several important im- 
provements to the harmonium are the 
result of English ingenuity. 



142 



Hunger is the Mother of Ivipaiience and Anger, 



Purchasing an Harmonium. — In 
the choice of this instrument, the un- 
initiated are quite as likely to be de- 
ceived by exterior appearances as in 
that of the pianoforte. In the first 
place, the "case" of the harmonium 
maybe of fine wood, brilliantly polished, 
^^'hlle its musical properties may be of 
the poorest description. A large and 
apparently comprehensive instrument, 
Avith many "stops," may in reality be 
deficient in the contents indicated by 
these externals ; or it may even contain 
aU that is expected, and be worthless 
from the general inferiority of its me- 
chanism. The value and power of an 
harmonium depend on the quality of 
the workmanship, and on the number 
of sets of" vibrators " which it contains. 
The latter is always stated by respect- 
able vendors, and can easily be verified 
by an examination of the interior of the 
instrument. The stop-knobs which 
cause these vibrators or reeds to be 
acted upon may be many or few ; they 
are generally multiplied for commercial 
reasons, and sometimes to an extent 
out of all proportion to the number of 
vibrators. Purchase no instrument 
whose tone and finish are not of the 
best; endeavour to get one possessing 
at least five rows of vibrators (including 
the voix celeste) if possible, but should 
funds not allow it, be content with a 
good one of smaller size. Do not look 
at professedly cheap instruments, for 
no musical pleasure can be expected 
from them, however well furnished 
they may appear to be. They would 
be dear at any price. 

What should an Harmonium cost? 
— This depends niainlj' on one thing, 
viz., the number of vibrators it con- 
tains ; providing, of course, that the in- 
strument be by a good maker, and of 
the best workmanship in all cases, for 
inferior instruments need not be dis- 
cussed. An harmonium of good finish 
and well-balanced scale, with one row 
of vibrators and full compass of five 
octaves, should cost not less than ten or 
twelve guineas, those having the " per- 
cussion action " being more expensive. 
The next advance we can make is (dis- 



regarding the number of stops) to one 
having one and a half or two rows of 
vibrators. Such an instrument may 
cost from about 18 to 32 guineas. One 
of full size, with four or five rows of 
vibrators, is recommended, and it would 
cost from about 35 to 60 guineas, if by 
one of the best makers, and even 
cheaper if not one of their best, — for 
they unfortunately make best and second 
best, in response to the public demand. 
"Six guinea harmoniums" should be 
avoided. They are unworthy of notice ; 
their discordance being unbearable, and 
they often cause a prejudice against all 
instruments of the harmonium class. 
"Portable harmoniums" are often of 
superior tone and finish, but their con- 
tracted size and compass render them 
useless, except perhaps for amusement 
on such occasions as boating excursions 
and country picnics. Harmoniums of 
a large size, possessing many charac- 
teristics of the church organ, with 
pedals, are constructed, but their high 
price renders them unadvisable, for it 
would purchase an organ of considerable 
size, and, of course, vastly superior 
powers to the harmonium. Their porta- 
bility is, however, a great point in 
their favour. No harmonium or other 
musical instrument should be selected 
without the advice of a professor, which 
can always be secured for a fee, say of 
a guinea. 

Music for the Harmonium, either 
as a solo instrument or as an accom- 
paniment to the piano and other instru- 
ments, is sold by dealers in such instru- 
ments. The player of the instrument 
should endeavour to master, as soon as 
possible, the use of the " expression 
stop," which is a great feature in the 
instrument, and may be acquired by a 
little perseverance. It wiU be advisable 
to have the pianoforte kept invariably 
in tune with the harmonium, so that 
duets may be played with these two 
instruments if desu-ed. 

The "Wrongs of the 
Stoniach. — High Life below- 
STAiRS. — I had been hopelessly given 
over for many years to respectability, 
I had been completely lost va, upright- 



The Best Physicians are Dr. Diet, Dr. Quiet, and Dr. Merry in a n. 143 



ness ; the pleasant sherry cobbler was 
a thing of the past, I knew the lobster 
only as a blue-black, unboiled, sprawly 
monster, the only spirits I indulged 
in were "rapped" up in mahogany 
tables ; when one evening it befel 
that I heard a strange dialogue be- 
tween two individuals not wholly \m- 
known to myself, and named respec- 
tively Man and the Stomach. Man 
accused the Stomach of having done 
its duty so badly that he was tor- 
mented with a burning fire in his 
extremities, which would neither let 
him eat, drink, walk, nor rest. The 
Stomach pleaded justification, and 
said that she had lighted the said 
fire as the only means of getting a 
moment's rest from an intolerable 
taskmaster. In return the Man com- 
plained that he had lost all enjoy- 
ment of life, that his spirits were de- 
pressed, his mind gloomy, his appetite 
gone, his once fine, muscular system 
reduced to flabby indolence ; that his 
food did him more harm than good, so 
that it had become a misery to eat, and 
that every meal was followed by a 
leaden oppression which rendered life an 
insupportable burden. The Stomach, 
having listened to all this, delivered 
in a tone of angry accusation, replied, 
" My case is just as bad as your own. 
Before I had well digested your break- 
fast, you gave me a meat luncheon to 
see to, and before I had got that out of 
the way, you thrust a dinner upon me 
large enough for three stomachs. Not 
satisfied with that, you wound up the 
day with a supper, drenching me all 
the time with ale, wine, spirits, tea, 
coffee, rum, more wine, and more spirits, 
till I thought you had taken leave of 
your senses ; and when I heard you 
groaning in your sleep, starting up 
every now and then as if apoplexy 
had broken into the house, and M'as 
going to carry you off, I said to myself, 
' Serve him right if it did.' And in 
this way you went on year after year, 
treating all my remonstrances with 
contempt. I gave you headache after 
headache ; I tried to recall you to reason 
with half a dozen attacks of influenza ; 



gave you a bilious fever; made you 
smart with rheumatism ; twinged you 
with gout till you roared. But all to 
no purpose. You went on making me 
digest till the work broke my back, 
and now I can digest no longer." This 
reproach was rendered more pathetic 
b)' a description of the Stomach M-atch- 
ing its hard tasks come down to it from 
the regions above between dinner and 
bedtime. First comes a plate of souj) 
and bread, and a glass of sheiTy. " I 
can manage that," says the Stomach. 
Then a plate of fish, with more bread 
and more sherry ; " and that," adds the 
Stomach, " though these sauces don't 
quite agree with me." Then comes 
beef, or mutton, or both, and stout ; 
then game and sherry ; then a dish of 
tart. " Confound this pastry," says the 
Stomach ; " it gives me more trouble 
than anything else ; but if the master 
will only stop here, I think, if I put 
out all my powers, I can get even this 
rubbish out of the way." But she has 
hardly taken this hopeful view of the 
case, when down come cheese, celery, 
apples, oranges, nuts, figs, almonds 
and raisins, port, sherry, claret, and a 
tumbler of hot Hollands and water. 
*' Good gracious ! was there ever such 
a mess ?" eyclaims the Stomach; " what 
can the man mean? Does he think 
one pair of hands can manage all this ?" 
StiU. the willing slave goes to work, 
when presently there is a rush of hot 
tea from above, with a thin slice of 
bread and butter. And when the 
Stomach with infinite labour has got 
the hodge-podge into some sort of 
homogeneous shape, and is preparing 
to take a nap after her exhaustion, lo ! 
a devilled drumstick rushes into its 
laboratory, two devilled kidneys, a 
bottle of stout, and three tumblers of 
hot brandy and water. "Eevenge!" 
cried the Stomach to the Man. " I 
win torment you with wild dreams 
during the long hours of the night ; 
make you timible down precipices, 
and hurtle along endless roads, and 
with the dawning I will light a 
fire in your throat that water cannot 
quench," 



144 -Day and Night, Air and Light, every one must have. 



A Fe\v Words on 
Candles. — There is hardly any ob- 
ject of a purely domestic nature in 
which the enormous improvements 
which science has enabled mankind to 
effect are more strikingly manifested 
than in the various modes of obtaining 
artificial light. Gas perhaps stands first 
on the list of improvements, not only 
from the brilliancy and cheapness of 
the light it affords, but from the many 
uses to which it is capable of being ap- 
plied. It is not, however, always pos- 
sible to have gas, particularly in the 
country, unless in very large and 
wealthy establishments, where it is 
manufactured especially for the use of 
the household ; those therefore of more 
moderate means must fall back on one 
of two things, — lamps, in which may be 
burned either oil or paraffine,or candles. 

The burning of oil as a means of pro- 
curing Ught dates back to the earliest 
ages, as may bo seen in the sculptui-es 
brought from Nineveh, and the Egyp- 
tian hieroglyphics, where figures hold- 
ing oil lamps are common. Ancient 
Etruscan lamps for burning oil can be 
seen in almost any museum. The Ught 
given by these must have been faint 
indeed, for even now, with all the im- 
provements that modem ingenuity has 
suggested, oil lamps are troublesome 
and du-ty, perpetually getting out of 
order, and generally having a most un- 
pleasant smeU. The mineral oils, under 
whatever name they may be known, as 
paraffine, kerosine, naphtha, &c., are aU 
more or less dangerous, and have also a 
very disagreeable odour. 

Some of them are highly explosive, 
and all are liable to take fire unless 
most carefully xised, and burned with- 
out moving the lamp while it is 
lighted. These oils are distUled from 
various substances ; coal yields them 
most abundantly, as well as the natural 
product called in the East Kangoon tar, 
and in America petroleum. Some ex- 
periments on the distillation of these 
oUs revealed the fact that after the oils 
had been removed there remained a 
solid transparent substance like cam- 
phor, possessing a hiah power of illu- 



mination and without perfume. To this 
substance the name of paraffine has 
been given. 

One of the earliest and perhaps most 
curious materials from which paraffine 
has been produced is peat. About the 
year 1856 the idea was started of trying 
to utilize the many thousand acres of 
peat bogs in Ireland, and some most in- 
teresting experiments were carried oh 
by Sir E. Kane and Mr. Eeece, who 
soon discovered that paraffine could be 
extracted by distillation from peat. Mr. 
Eeece enlisted the Messrs. Field, the 
wax candle makers of Lambeth, in his 
undertaking, and they were the first 
who manufactured candles of paraffine 
produced from peat. The manufac- 
ture soon grew in public favour, 
Messrs. Field being unremitting in 
their endeavours to bring it to the 
utmost perfection, in which they have 
been eminently successful. Nothing can 
exceed the elegance and beauty of their 
white cable pattern paraffine candles, 
equal in transparency to the finest cam- 
phor, and, possessing an illuminating 
power greater than wax, these candles 
seem to be everything that can be de- 
sired for domestic use. Paraffine or 
"solidified coal gas" can be tinted of 
various colours without in the slightest 
degree losing its transparency. Two or 
more colours can even be combined in 
one candle with good effect, and they 
are qmte as beautiful and far less costly 
than wax candles, which they have 
indeed almost superseded. 

Messrs. Field have patented one im- 
portant improvement in the mamifac- 
ture of candles that is equally applicable 
to all kinds, the cheapest as well as the 
most expensive — a mode of fitting them 
into the socket of the candlestick with- 
out paring or wrapping the ends in 
paper. The " Self-fitting Candles" suit 
any size of candlestick, and are so firm 
when properly placed, that the many 
accidents which have occurred from 
carelessness in fixing the candles 
steadily in the sockets are now ren- 
dered impossible. The candle can also 
bum to the end without either danger 
or waste. 



Painters and Poets our Indulgence claim. 



145 



The Acrostic. — The acrostic is 
a species of versification of great anti- 
quity. The term, which is of Greek 
origin, indicates this peculiarity in the 
composition, that the first letter of each 
line taken in the order in which they 
follow each other, shall constitute some 
particular word or phrase. In some in- 
stances the final and even the middle 
letters of each line, as weU as the initial 
letters, have been made to spell the de- 
sired word or words. In the Hebrew 
poetry examples of this mode of writing 
occur ; twelve of the psalms of the Old 
Testament are composed on this plan, 
and the 119th Psalm is perhaps the 
most remarkable. It contains a division 
for each of the twenty-two letters of 
the Hebrew alphabet, each stanza con- 
sists of eight couplets, and the first line 
of each couplet in the first stanza begins 
in the original with the first letter of 
the Hebrew alphabet, "aleph," in the 
second stanza with the second letter of 
the Hebrew alphabet, " beth," and so 
on. The divisions of the psalm are also 
named after the letters with which the 
couplets begin. In miscellaneous poetry 
numerous examples might be given of 
this mode of composition. Sir John 
Davies wrote twenty-foirr hymns to 
Astrea, by whom he meant Queen 
Elizabeth, in each of which the initial 
letters formed the name and title of her 
Majesty, " Elizabetha Regina." One of 
these poetical pieces is the following': — 

" E very night from e'en to morn 
L oTe's chorister amid the thorn 
I s now so sweet a singer; 
S o sweet as for her song I scorn 
Apollo's voice and finger. 
B ut nightingales with you delight 
E Yer to watch the starry night. 
T ell all the stars of heaven, 
H eaven never had a star so bright 
A s now to earth is given. 

E oyal Astrea makes our day 
E ternal with her beams, nor may 
G ross darkness overcome her. 
I now perceive why some do write 
No country hath so short a night 
A s England hath in summer." 

The composition of the acrostic is 
attended with considerable inconveni- 
ence, the writer being fettered not only 
by the production of rhymes, but by 



the necessity of commencing each line 
with a particular letter ; and the diffi- 
culty is vastly increased when the 
middle and terminating letters of the 
lines are likewise employed to spell out 
the required expression. Skill and ex- 
perience in the mechanism of versifica- 
tion, united with the enviable possession 
of taste and genius, will nevertheless do 
much to overcome these and other im- 
pediments to success. For composing 
an acrostic no elaborate instruction is 
necessary. It will facilitate the work if, 
in the first instance, the word or words 
fixed upon be so written on a sheet of 
paper, that each successive letter shall 
be below the letter preceding it, so as to 
constitute the initial of each successive 
line. The form of the stanza will de- 
pend in a great measure on the author's 
own choice ; but in this respect he must 
necessarily be governed by the number 
of lines to be composed, which cannot 
be more or less than the word or words 
fixed upon. 

Thus, taking as an illustration the 
title of the present "Work, it will be 
found that the words " Best of Every- 
thing" contain sixteen letters. These, 
written below each other, will be found 
to originate sixteen lines, which may be 
written without being separated into 
stanzas, or at the option of the com- 
poser may be divided into two stanzas 
of eight fines each, or into four verses 
of four lines each, or they may form 
eight couplets. The following is an 
example of one of these methods : — 

B y thy hope of growing vriser 

E ach Art and Industry to know, 

S eek, I pray, a sage adviser 

The "BEST OF EVERYTHING" to 

show ; 
O n well-tried precepts by depending, 
F rom error thus thy course defending, 
E ach work of thine success attending, 
V exation shall not reach thee— no ! 
E ach unwise toiler who refuseth 
R ules for due guidance to perpend, 
Yields but to vain conceit, and chooseth 
T hose doubtful fruits which pride attend. 
H e who is wise no counsel slighting, 
In "BEST OF EVERYTHING" de 

lighting, 
N ever shall lack — his footsteps lighting- 
" G uide and Philosopher and Friend." 



146 True Ease in Writing comes from Art, not Chance. 



How to Construct a 
Rockery. — This is one of the most 
common as well as the most pleasing 
of garden decorations when properly 
constructed, and when not introduced 
in utter defiance of the natural pecu- 
liarities of the surrounding landscape. 
The idea which rock-work as well as 
water should suggest is that it is natural 
to the spot, that it has either cropped 
up from the soil, or that it has been 
laid bare by some process of excavation 
which was necessary in the formation 
of the groimds. Nor ought the mate- 
rials of which rock- works are formed to 
be foreign to the geological character 
of the district. These are general ideas 
which ought to be present in the mind 
of every one who attempts to construct 
a rockery, but in the greater number 
of works of this kind which we see in 
the gardens of suburban villas, and in 
not a few gardens of greater extent and 
pretensions, these ideas are conspicuous 
by their absence. The first thing done 
by the average rock- work maker is to 
collect a lot of curious rugged weather- 
beaten or water-worn stones from the 
sea-shore, or the bed of a river, or from 
some old ruin that happens to be within 
easy distance, with a quantity of the 
slag of glasshouses, or the scoriae from 
blast-furnaces. Having selected the 
bite for his work of art, which, generally 
speaking, is the exact centre of his 
small garden, he proceeds to build up 
his materials in some more or less 
grotesque form which has not the re- 
motest resemblance to rock in its natural 
condition. As a general rule, rock-work 
is out of place in a garden of such 
limited dimensions as the great majority 
of those attached to suburban villas 
are. In gardens, as in everything else 
relating to household decoration, all 
that savours of pretension and ostenta- 
tion ought to be avoided as violations 
of correct taste ; and the erection of 
rock- work in a garden the whole extent 
of which is commanded at one glance 
savours of pretension. Still there is no 
reason why rock-work should be en- 
tirely excluded from such gardens, if it 
is constructed with taste, and used as 



the basis of a display of plants indi- 
genous to rocky habitats. The material 
of which it is formed should be stone 
in its natural state, and in building up 
the materials their natural stratification 
should be imitated as closely as possible. 
No precise rule can be laid down with 
regard to the form of the rock-work. 
That must be left to the fancy of the 
person who makes it, and so long as 
the laws of nature and good taste are 
not violated the form selected is im- 
material. The work, however, should 
be varied in outline, and those cave-like 
erections which are so common in small 
gardens ought to be avoided. The 
smaller the rockery the greater is the 
taste and judgment required to con- 
struct it, so that it shall be an effective, 
but still not an obtrusive garden orna- 
ment. For the construction of a rock- 
work even of considerable size a great 
quantity of stone is not necessary. The 
interior may be composed of earth or 
rubbish of any kind, the surface only 
being covered with stone, sufficient 
interstices being left for planting the 
various plants by which the rockery 
should be adorned. 'When the grounds 
are large and expense no object, a 
rockery may be made interesting in a 
geological as well as an ornamental 
point of view. Various geological fea- 
tures may be represented in it, so that 
it would be a sort of outdoor geological 
museum. We regard it here, however, 
chiefly as a place for the growth of 
Alpine plants, and we give a list of these 
which are best adapted for rock- works 
of small or moderate dimensions. First 
of all, taking the plants in their alpha- 
betical order, there is the Aubretia 
grandijlora, one of a rather extensive 
family which is well worth growing, 
and remarkably well suited for the em- 
bellishment of every kind of rock- work. 
Of the same plant there are several 
variegated varieties which are weU worth 
cultivation. JEthionema cordifolium is 
a charmingdwarf-spreading Alpine, neat 
in habit, silvery in foliage, with pretty 
pink flowers, which it freely produces. 
Accena Novee ZealandicB is a pretty little 
plant, forming a dense carpet of ibUage 



Some are Wise, some are Otherwise. 



147 



with curious crimson spikelets, very sin- 
gular and very charming. Antennaria 
tomentos and Adioica rosea are capital 
rock plants, the first-named being well 
adapted for edgings. The Andiosace 
class, of which there are several varie- 
ties, are excellent rock-work plants, and 
the same thing may be said of the 
Acantholimon, the Ali/ssum, and the 
Anthyllis. The Campanula ^j«//« is 
exceedingly pretty, and although the 
Calandrinia umbetlata may not be re- 
garded as an Alpine plant in the strict 
sense of the term, it is a first-rate 
denizen of the rock- work. The young 
plants of this variety bloom most freely, 
and a number of fresh plants should be 
raised annually from seed. DiantJius 
Alpinus is one of the loveliest Alpines 
in cultivation, and that and its charming 
sister, Dianthtis petrceus, ought to have 
a place in every rock- work. The Erinus 
Alpinus is a capital plant for decorating 
an old wall. It is an exceedingly free 
grower, with pretty rose-purple flowers, 
and sows itself freely. Gentiana verna, 
Gaultheria procumbens, Lithospermum 
fruticosum, Linaria Alpina, Mazua pu- 
nulus, Myosotis rupicola. Phlox Nelsonii, 
Primula farinosa, and the Nivalis, Mar- 
ginata, and Ciliata varieties of the same 
plant, are also finely adapted for the 
rock-work. The Saponaria ocymoides 
is useful in rock-work decoration for 
hanging over edges. There are at least 
nine varieties of the Saxtfraga, five of 
the Sedum, eight of the Sempervivum, 
which are splendid rock- work plants ; 
and when we have mentioned Silene 
acaulis and Soldanella Alpina,v,-hi<ih. has 
several worthy sisters, the readers of the 
Best of Everything who intend starting 
a rock-work will have a very good list 
from which to select their Alpine plants. 
But no rockery can be considered com- 
plete without a small admixture of ferns, 
whose graceful waving fronds vary the 
stiff appearance of most rock plants. 
Many species of ferns grow better in 
the clefts of rocks and interstices of old 
walls than in any other place. "What- 
ever is natural is always beautiful, 
therefore fems are eminently smtable 
for rock-work. They thrive well in 



the same soil and imder very much the 
same treatment as Alpine plants. A 
few of those that look well on a 
rockery are Asplcnium trichomanes (the 
maiden-hair spleenwort), Asplcnium 
virides (green spleenwort), Asplenium 
adiantum-nigriun, A. rtita-murar ia , 
Allosorus crispus, Ceterach officinariim, 
Cystopteris montana, Polypodium t'til- 
gare, and P. Eobertianum. Varieties of 
the Scolopendrium, Lastrea dilatain, 
Polystichum aculeatum ; these are al- 
most sure to do well, and require very 
little care. 

It should be borne in mind in the 
formation of rock- works that Alpine 
plants require abundance of soil for 
their roots to wander in, and that the 
soil should be a sandy loam, with, for 
some of the varieties, an admixture of 
peat. Experience has also shown that 
very rapid and perfect drainage, com- 
bined with an equally copious supply of 
water in dry weather, are essentials to 
success in the cultivation of rock-work 
plants. 

To Propagate Plants by 
Budding. — This operation is most 
frequently performed by gardeners 
upon the rose, and it is somewhat diffi- 
cult to describe intelligibly without the 
aid of diagrams. It is performed gene- 
rally in July, the stocks — that is, the 
plants to be budded upon — being usually 
the common briar which has been 
planted in the previous autumn. Strong 
and well-developed shoots of the variety 
to be budded from are selected, and the 
buds, with a portion of the wood at- 
tached, removed by means of a budding 
knife with a sharp blade and flat handle 
with which to raise the bark of the 
stock. The portion of the wood cut 
away with the bark, to Avhich the bud 
is attached, should be removed before 
insertion in the stock, but this must be 
done so as not to injure the root of the 
bud. Having got the bud, a sUt is 
made longitudinally in the bark of a 
branch of the stock which is to be 
budded. The bark is then gently 
raised by means of the thin flat end of 
the handle of the budding knife, asd 
the bud inserted in the sUt, a portion 



148 Many talk of Robin Hood that never shot his Bow. 



of the attached leaf being removed. A 
little cotton is tied round the bud, and 
the operation is completed. If it has 
been performed properly the bud and 
stock -wUl have become one in about 
three -weeks. It is by this method of 
budding that the standard roses now so 
common are produced, the stock being 
a strong straight briar. Roses require 
a free use of the knife to keep them 
in health and order, and the shoots 
produced from buds should be kept 
carefidly trimmed from the time they 
first begin to start into growth, or 
they will- become weakly and strag- 
gling. The orange and the cactus 
are propagated by buds as well as 
the rose, also many kinds of stone- 
fruit trees. 

Arcliery. — The time has long 
passed since Eobin Hood and his 
"merry men" pursued their vocation 
in the forests of Sherwood. The rifle 
and the buUet, whether in battle or in 
sylvan sport, have long superseded the 
more picturesque but far less deadly 
weapon so skilfully wielded in olden 
times by the stout yeomen of " merrie 
England;" and the only bow and ar- 
row which stiO. continue in active and 
efficient service are those metaphorical 
weapons carried by the little archer 
whose exploits form the favourite theme 
of ancient and modem poetry. The 
practice of archery, however, has hap- 
pily not been abandoned. There is a 
celebrated corps of archers composed of 
many noble and gallant members who, 
armed with bow and aiTOw, form the 
body-guard of the Sovereign when 
visiting the ancient palace of Holy- 
rood. There are various archery clubs 
throughout the country; and archery 
has assumed a distinguished place 
among the more peaceful and pictu- 
resque of oui- rirral pastimes. 

The vauious akticles necessary to 
the equipment of an archer can be 
readily obtained from the principal 
makers in London, Edinburgh, or any 
other large town, and these it is 
not requisite for us to describe. In 
addition to the bow and arrow, a 
quiver, pouch, and belt are required, 



as well as an arm guard, shooting 
gloves, and other things more or less 
useful or ornamental. 

In the practice of archery the 
following remarks may be foimd of 
use: — On stringing the bow the 
archer should with the right hand take 
it by the " handle ' ' in the centre, and 
place that end of the bow to which the 
string is fixed by the "noose" against 
the hollow of the inside of the right 
foot, keeping the "back" or flat side 
of the bow towards his person. He 
should then place the heel of his left 
hand on the upper end of the bow below 
the eye of the string, and while he 
pulls the bow towards him with the 
right hand, he should push it out with 
the left hand, and as he thus bends it 
he should slip the string into the 
"nock" or notch in the upper end. 
To UNSTRING THE BOW vcry much the 
same process is required as in stringing 
it ; it is to be bent in the same manner ; 
this loosens the string, when the " eye " 
of the string can be lifted out of the 
nock with the finger. To preserve 

THE BOW FROM INJURY it OUght tO be 

unstrung after being used ; for if laid 
aside without being freed from a state 
of tension it is likely to get a cast out 
of its true shape. After being used it 
ought also to be dried with care if it has 
been exposed to damp, put into its case 
and kept dry, but not near a fire, and 
it ought to be occasionally well var- 
nished. In DRAWING THE BOW the 
archer should take it by the handle 
with his left hand, keeping the elbow 
straight, and having placed the arrow 
on the string raise both arms, and keep- 
ing the left at full length, draw with 
his right the string of the bow towards 
his right ear, bringing at the same 
moment the arrow to a direct line with 
the object at which he is about to dis- 
charge it. In SHOOTING AT A TARGET 
OR ANY OTHER MARK, the CyO OUght tO 

be fixed steadily on the object aimed 
at, and at the instant when the mark is 
fairly covered the arrow should be 
liberated. In taking aim the distance 
must be, of course, attended to, as well 
as the force and direction of the wind. 



Pleasant Company makes this Life Tolerable. 



149 



The arrow, in being aimed, must have 
an elevation above the object at which 
it is to be discharged, as it will describe 
a curve in its flight, and this curve will 
be greater or less according to the dis- 
tance the missile has to traverse. The 
wind, even when not strong, exercises 
some influence, more or less, on the 
flight of the arrow, and unless the air 
be perfectly still some allowance must 
be made for the efi"ect it produces. On 
this subject theory is of little moment, 
the archer must gain proficiency at the 
price which in all practical arts it 
usually costs, that of observation and 
experience. 

The target is usually a thick mat 
of straw, circular in shape, and covered 
with canvas painted in rings of colours, 
gold being the centre ; the next circle 
is red, then white, then black, next the 
outer white. These targets are fixed 
on iron stands, and at distances varying 
from 60 to 100 yards, according to 
the rules of the club to which they 
belong. 

The score, which is marked on a 
card, counts as follows : — 



The outer white 
The black 
The inner white 
The red 
The gold 



Each club has its o\vn rules, which, 
however, difi'er but little from each 
other, and only in such points as 
relate to days of meeting, prizes, ex- 
penses, &c. 

To Manage a Croquet 
or Archery Party. — 
Nothing is more easy to arrange than a 
croquet party, when the circumstances 
of the hostess are such that she has 
no more to do than to issue her invita- 
tions, and then send for a first-class 
London purveyor, who makes all the 
necessary arrangements in the best 
style. To off'er any remarks to such 
persons would be worse than super- 
fluous, but for the assistance of a .liidy 
residing at a long distance from town, 
having a large family of young people, 
whom she is anxious to please and 
amuse without going to any great ex- 



pense, we may venture to give a few 
hints how to accomplish this object in a 
tasteful and eS'ective as well as an in- 
expensive manner. 

"We will suppose a croquet party to 
be given at a country house of moderate 
pretensions, where there is a ground 
large enough to admit of two games 
being played at the same time. Such a 
residence wlU probably have a lawn 
sufliciently large to allow of a marquee 
or large tent being pitched near enough 
to the croquet ground to be accessible 
to the guests, and near the house for 
the convenience of the servants. In 
this tent two long narrow tables should 
be placed, tastefully decorated with 
flowers, both cut and in pots : on one 
table may be placed tea, cofiee, cakes, 
biscuits, and plates of thin bread and 
butter ; on the other sandwiches, fruit, 
ices, sherry, claret, or other light Avincs, 
together with abundance of claret and 
champagne cup, well iced. Small tum- 
blers are the most convenient for taking 
these Clips, and they should be provided 
in abundance, along with wine-glasses 
and small plates, and spoons for ices, &c. 
If there is a verandah to the house re- 
freshments may be served in it as well 
as in a tent, but they should always be 
imder cover. Nothing is more repul- 
sive when you are lifting your tea or 
claret cup to 5'our Hps than to see an 
unfortunate fly or gnat in the agouies 
of death, struggling in the cup or glass, 
and this is sm-e to be the case when re- 
freshments are served out of doors and 
near trees. It is important to have a 
good supply of seats, not only where 
the refreshments arc served, but near the 
croquet-ground, that the lookers on, as 
well as the players who wait their tui'n, 
may be able to rest. 

The invitations for a croquet pai-ty 
should be similar to those for a dance, 
substituting the words " croquet and 
tea " for " dancing," unless it is intended 
that a dance shall follow, when the fall 
of evening renders it too late to remain 
out of doors. The words "dancing at 
eight," or something similar, are then 
added. The supper can be prepared 
whilst the croquet is going on, and the 



150 Make Ttihperance thy Companion, so shall Health sit ofi thy £ row. 



young people of the party are sure to 
find it a most agreeable conclusion to 
the day's amusement. 

An archery party requires rather 
more room than a croquet party ; the 
targets require a considerable space be- 
tween each, and there cannot be less 
than four of these at least sixty yards 
from each other, but usually at a greater 
distance ; in other respects the arrange- 
ments may be the same. 

The short dresses now so much the 
fashion are very convenient for croquet 
playing. For a croquet party clear 
muslins, looped over coloured silk petti- 
coats, with rosettes of the same colour, 
are in good taste, as are also the white 
striped silks over coloured silk ; hats of 
the fashionable shape, to match in coloiir 
with the petticoats, are very suitable. 
For archery a short dress and loose 
jacket, over which the archery belt is 
worn, are indispensable ; it is essential 
that the arms be at perfect freedom, to 
enable the archer to raise and draw the 
bow. The Tyrolese hats will be found 
convenient, as the brim being turned up 
at the sides does not interfere with the 
drawing of the bow to the right ear. 
Most archery clubs have a uniform 
which all the members adopt. Tyrolese 
or rifle green, with gold or white, is 
a favourite style ; dark green gloves, 
with stiff gauntlets, are generally worn 
by lady archers. 

Light Drinks for Sum- 
mer. — Champagne Cup. — To two 
ounces of powdered loaf sugar put the 
juice and rind of one lemon pared thin ; 
pour over these a large glass of dry 
sherry, and let it stand for an hour, 
then add one bottle of sparkling cham- 
pagne and one of soda water, a thin 
slice of fresh cucumber with the rind 
on, a sprig of borage or balm, and ice 
with blocks of clear ice. 

Champagne Cup, No. 2. — To two 
"unces of powdered loaf sugar put half 
a glass of Curatjoa or Maraschino, a 
slice of cucumber, and a sprig of 
borage, one bottle of champagne, one 
of ChabUs, and two bottles of Selt- 
zer water ; ice with blocks of clear 
ice. 



Moselle Cup. — To two ounces of 
powered sugar, put the thinly pared 
rind of a lemon, half a pint of dry 
sherry, one bottle of MoseUe, and one 
bottle of soda water, and ice. 

Sauterne Cup. — To one bottle of 
German Seltzer water, add two ounces 
of powdered siigar, a slice of fresh 
cucumber, and one bottle of Sauterne, 
and ice. 

Beer Cup. — Put a quarter of; an 
ounce of cinnamon, two cloves, one -all- 
spice, a little grated nutmeg, and one 
gill of sherry into a jug; let it stand 
for two houi-s, then add two pints of 
best Burton ale and four bottles of good 
ginger beer ; ice with blocks of clear ioe. 

American Drinks. — These 
drinks have become such general fa- 
vourites in this country since the time 
they were first introduced, thatwe make 
no apology for presenting receipts for a 
few of the best of them to the readers 
of " Best of Everything." 

Gin Cocktail. — One glass of gin, 
one teaspoonful of Angostura or 
Boker's bitters, one teaspoonful of 
powdered sugar; mix thoroughly by 
pouring from one tumbler into another; 
in hot weather a little ice may be 
added. Brandj'' or whisky may be used 
instead of gin if preferred. 

Mint Julep. — Put a dozen of the 
tender tops of mint into a tumbler, 
pour over them a dessert-spoonful of 
pounded white sugar, six drops of 
ratafia, a teaspoonful of raspberry 
syrup, and a glass of brandy ; fill up 
the tumbler with crushed ice, and 
drink through a straw. 

Gin Sling. — Put six sprigs of fresh 
mint, half a glass of Cura9oa or Ma- 
raschino, and one glass of gin into a 
tumbler, fill it up with crushed ice, and 
drink through a straw. 

Sherry Cobbler. — Put into a tum- 
bler a glass and a half of sherry, half a 
glass of Cura^oa, a teaspoonful of 
raspberry syrup, a few thin slices of 
orange peel, a teaspoonful of sugar, 
and fiU the tumbler up with planed or 
crushed ice ; a fresh ripe strawberry or 
raspberry or two, or a slice of fresh 
pineapple, is a real improvement. 



Count noi your Chickens before they are hatched. 



151 



To Fatten Poultry for 
"Table. — The fowls designed for being 
fattened should be -well and liberally 
fed from the time they are hatched. It 
is a mistake to imagine that they can 
be kept low when young, and got up to 
a great size by liberal feeding when 
put up to fatten. The fowls so treated 
are stunted in their gro-wth, the bony 
framework becomes set, and they never 
afterwards attain a large size ; whereas 
with liberal feeding they become fit for 
the fatting-coop at the age of about 
four months in summer, and from five 
to six in winter. It cannot be too 
strongly impressed upon those who are 
desirous of obtaining poultry of first- 
rate quality, that fowls are only in per- 
fection for the table before they have 
attained their complete development. 
The cockerels should be put up when 
"their tails begin to turn," namely, 
just when the two long sickle-feathers 
or streamers begin to top the straight 
feathers of the tail ; and the pullets be- 
fore they have laid. They may be either 
confined within a small space or placed 
inacoop,in a warmandratherdark situa- 
tion, and,ofcourse,under cover. The fowls 
should be separated from each other by 
partitions in the coop, and no more space 
ought to be allowed them than is neces- 
sary to make them comfortable, without 
allowing room for exercise. 

The fatting-coops should stand on 
legs to raise them a convenient height 
from the ground, so that the dung may 
be removed daily ; or each may have 
a shallow drawer underneath, being 
daily filled with fresh earth — an admi- 
rable plan — the fowls being very fond 
of nestling in dry earth, and earth 
being a deodorizer and disinfectant, it is 
most conducive to their health. The 
most scrupulous cleanliness must be 
observed in the case of fattening fowls. 
The troughs in front of the coop must 
be removed when the fowls have ceased 
eating ; the remains of food taken out 
and the troughs scalded and laid in the 
sun to dry daily. Not a particle of 
food that has become sour should be 
given to them ; indeed, they will eat 
better if fresh food, and of a different 



kind, be given to them at each meal. 
When first put into the coop they 
should not have anything placed before 
them for some hours, till they have re- 
covered from their fright at being 
caught, and have become accustomed to 
their new residence. Afterwards they 
should be fed with much regularity 
three times each day, giving them at 
each meal as much as they can eat, but 
not leaving anything for them to pick 
up in the intervals. 

"When first placed in the coop they 
may be fed twice a day on boiled pota- 
toes, mashed up with coarse oatmeal, 
and moistened with a Kttle milk. The 
third meal may be Patna rice, well 
boiled, with a little milk added. "When 
tlie fowls are nearly fat the rice may be 
given twice a day and the potatoes only 
once ; the rice makes the flesh white 
and clear. A little vegetable, chopped 
fine, may occasionally be given to vary 
the character of their food ; the earth 
in the coop will supply the small stones 
necessary for their digestion. The first 
meal should be given early in the morn- 
ing, the second about mid-day, and the 
last at dusk, when the other fowls are 
going to roost. 

On this system of feeding, a fowl will 
become perfectly fatted in from a fort- 
night to three weeks at the outside. 
When fat it should be immediately 
killed; for not only is it unprofitable 
to keep it any longer, but it deteiiorates 
very rapidly, losing weight and becom- 
ing hard and coarse in the flesh. Before 
being killed, the fowls should be kept 
for fifteen or sixteen hours without 
food or water. If this precaution is not 
taken (and it is unfortunately often 
neglected), the food in the crop and in- 
testines ferments. When tlus is the 
case in summer, the fowl in a few 
hours turns green, and is unfit for table. 

The Poultry Plague or 
Roup. — Few keepers of poultry are 
unacquainted with this pest of the fowl- 
house, and many are the recipes pre- 
scribed for its cure, but in aU cases 
" prevention is better than ciire," and 
by care and attention to the lodging 
and feeding of fowls, disease may bo 



152 



We live to Die, and Dye to live. 



warded off. Keep the fowls fi-ee from 
damp, but let them have any amount 
of ventilation — that is to say, let the 
lower part of the fowl-house be free 
from draught and damp, but let it be 
open at top for ventilation. And now 
for the grand desideratum — to keep 
them healthy and free from vermin. 
Let the inside of the fowl-house be often 
lime-washed, and give them any quan- 
tity of old mortar or lime rubbish in 
their houses and in their runs, as they 
very much like to make a bath of it. Let 
the food be varied, barley, oats, Indian 
corn, middlings, and barley meal, mixed 
thick, and, above all, give them plenty 
of green food — viz., cabbages, lettuces, 
clover, grass, &c. The next important 
thing is, not to keep too many birds in 
one house or run; far better to keep 
sixteen birds in two houses or runs — 
that is, a cock and seven hens in each 
rim — than to have the sixteen in one 
house and one run. By having two 
runs yoii will keep the birds in health, 
and have many more eggs. 

Sometimes, however, the utmost care 
will not prevent roup from invading 
the fowl-house. The premonitory 
symptoms are a sort of hoarseness and 
catch in the breath ; the moment this 
is apparent separate the victim from its 
companions ; the disease is extremely 
contagious, and if not at once attended 
to will depopulate the fowl-house. If 
the fowl attacked be one intended for 
fattening kill it at once— it is not worth 
the trouble and risk to the others of 
keeping it to ciu-e. Should the fowl be 
a valuable one, at once give it a table- 
spoonful of castor oil ; keep it in a warm 
place where no other fowl has access, 
and a few hours after give one of 
Bailey's " Roup and Condition Pills," 
and take the scale off the bii-d's tongue 
with the thumb-nail; repeat the pill 
every morning for a week, giving soft 
food and chopped vegetables. 

A recipe for this disease has lately 
been published by a surgeon in one of 
the daily papers, and as this may be 
new to some of our readers it is here 
subjoined : — 

" Eoup — or, more properly speaking, 



catarrh — destroys thousands of poultry 
yearly, as breeders and fanciers too 
frequently and mournfully testify. The 
disease is terribly contagious, akin to 
glanders in horses, and generally proves 
fatal — indeed, has hitherto been con- 
sidered hopelessly incurable. This, 
however, by my discovery, is an error, 
as it can easily be removed if it is 
treated at the first moment of its out- 
break, directly the nostrils discharge or 
the face exhibits signs of swelling. A 
grain of ammonise sesquicarb. should 
be inserted in each nostril, and four 
grains administered as a pill when the 
fowl is going to roost. By the morning 
the disease will have vanished. Eepeat 
the dose to prevent a relapse. This 
remedy is inefficient after the complaint 
has progressed five or six days, espe- 
cially if the constitution of the bird has 
become seriously debilitated. 

" "When the treatment by ammonia has 
failed the following may be tried : — 

" Keep the fowl-house free from 
smell, at a moderate temperature ; feed 
withboiled foods ; give a piU of guaiacum 
or cayenne pepper occasionally to aid 
digestion and restore a little strength ; 
then commence special treatment to re- 
lieve congestion and s^-elling of the 
head. This is effected by spreading 
one grain of unguentuiu antim. pot.- 
tart. (poison) on a little bread, and 
giving it on alternate nights as an altera- 
tive thi-ee or four times ; paint the 
pharyngopalati or guUet cleft with io- 
dine tinctui-e (diluted), force the brush 
into the slit in the roof of the mouth lead- 
ing to the nostrils, as also insert a grain 
of metallic iodine in the external nostrils, 
and sometimes in the cleft. Eepeat the 
treatment three or four times weekly ; 
but it is judicious to substitute ammonia 
occasionally, as iodine, if swallowed in 
excessive doses, produces emaciation 
and heart disease. This treatment, pur- 
sued at the proper stage, acts like a 
charm." 

Simple but Effectual 
Dyes for Home Use. — Most 
people look with a sort of horror upon 
the idea of dyeing any article at home ; 
they anticipate a week, perhaps a fort- 



Argiunent seldom convinces contrary to InciinotiGJi. 



153 



night, of worry, dirt, discomfoit, and 
disappointment ; and it must bo con- 
fessed, that iinder the old system of 
dyeing, boiling the article first in one 
compound, then in another, never 
making it exactly the colour intended, 
and seldom making all parts alike, 
these anticipations were generally real- 
ized. Modem science has obviated all 
these disagreeables. By the means of 
" Judson's Simple Dj'es," a lady candye 
small articles in a wash-hand basin al- 
most instantaneously, and without soil- 
ing her fingers. Nothing is necessary 
for this purpose but a sixpenny bottle 
of the dye, a sufficient quantity of boil- 
ing water, and a stick or ivory knitting 
pin, with which to stir the article to bo 
dyed. Large things can be dyed with 
equal facility, but it is requisite that 
the pan in which the dye is mixed 
Bhould be large enough to admit of the 
whole fabric being immersed at the 
same time, in order that every part may 
be exactly of the same tint. The goods 
intended for dyeing must be perfectly 
clean and wet. To every teaspoonfiil 
of the dye put not less than two quarts 
of boiling water, uTiless the shade is to 
be a dark one. ilix the dye through 
the M'ater in an earthenware pan, large 
enough to contain the goods and to 
allow of their being moved rapidly 
about in it ; put plenty of water ; the 
goods if left long enough in it will 
absorb all the dye, and leave the water 
almost colourless. A little starch is an 
improvement to the goods, and is bene- 
ficial in fixing the dye. "Woollen things 
look particularly well after dyeing — the 
colours are so "bright, and they do not 
come oft' on the hands as so many other 
dyes do. Feathers also are most suc- 
cessful, and silk, whether in the piece 
or ribbons ; and the latter have this ad- 
vantage, that they look like new ribbons, 
and are not watered in appearance, as 
ribbons sent to a dyer always are. 

Articles dyed should not be squeezed, 
but let drain till they are dry ; small 
things, such as ribbons, are best dried 
by rolling them roimd a bottle filled 
with hot water, which dries and makes 
them smooth without ii'oning. 



These remarks are the result of per- 
sonal experience, as we have both se;n 
and tried these " Simple Dyes," and 
found them most successful. 

Messrs. Judson and Son recommend 
the use of the various shades of brown 
and orange for staining wood, and as 
the carving of wood fretwork is now be- 
coming a favourite occupation amongst 
ladies, no doubt these dyes will be found 
exceedingly well suited for staining the 
white soft woods in imitation of walnut, 
mahogany, satin-wood, iS:c. ; also for 
staining croquet balls, which will after- 
wards bear to be polished. In fact, the 
uses to which a clever housewife can 
apply these dyes can only be leamed 
by experience ; their cheapness and the 
simplicity of the mode of using thcni 
should encourage every ono to experi- 
ment with them. 

Einbroidery, No. 2.— Ta- 
pestry, or Berlin wool embroidery, is 
worked in various stitches on canvas, 
in imitation of the Gobelin. Beauvais, 
and Dutch tapestry used by our an- 
cestors for hanging the walls of their 
castles. Many siiecimcns of this work 
are stUl preserved, the best known of 
which are perhaps those pieces belong- 
ing to the English crown, worked fiom 
Raphael's cartoons. The canvas used 
is either plain, and undivided in the 
threads, or Penelope canvas, in which 
every two threads are close to each 
other. For Cross Stitch, Plaited Stitch, 
Leviathan Stitch, the latter is suitable ; 
for Gobelin and Tent Stitch the plaiu 
canvas is necessary. If the article to 
be worked is a small one, such as r. 
slipper, or mat, or if it is to be worked 
on coarse canvas, it may be worked 
without any preparation on the hand ; 
but if a handsome artistic pattern, such 
as groups of flowers, or a copy of somo 
painting, be the model to be followed, 
the canvas, which must be fine and 
even in the texture, requires to be 
stretched in afiame, care being takea 
to stretch it as evenly as possible. If the 
pattern is worked upon a crookedly 
strained canvas it Mill never lose a 
crooked appearance ; no amount of 
pulling after it is finished will mate it 



154 



A Wise Physician, skilled our Wounds to heal. 



straight. The wool for such a piece of 
work ought to be the best single Berlin 
wool, used along with floss silk and 
beads, if suitable to the character of 
the pattern. Eegin in the centre of the 
piece, with the proper shade ; and it is 
a good plan to work in the darkest 
colours first, letting the pale, delicate 
colours and the silk remain tiU the last, 
to save them from being exposed to the 
air and dust longer than is absolutely 
necessary. Have a sheet of tissue 
paper ready to be tacked over your 
work as soon as a portion is completed, 
and keep' the canvas always carefully 
covered from the dust. Both good 
taste and some experience are necessary 
in choosing a Berlin wool pattern, and 
the materials for working ; it is generally 
the best plan to go to some respectable 
Berlin wool shop, and leave the at- 
tendant to select and match the wools 
for the pattern chosen ; in such estab- 
lishments they know so well whether 
the wool will look lighter or darker 
when worked than it does in the hand 
(which is very often the case), that the 
results win be more satisfactory than 
when the wool is chosen by an inex- 
perienced person. In working, be 
careful not to draw the wool too tight, 
thus exposing the threads of the canvas, 
and work all the stitches the same way 
from the top downwards, or the work 
will have an irregular patchy appear- 
ance. The commonest stitch in wool- 
work is CROSS STITCH, which is worked 
backwards and forwards in rows, taking 
a stitch over two threads in height, 
and leaving two threads between the 
spot where the needle went in for the 
first stitch and the spot where it goes 
in for the second. Work first from left 
to right, and cross it from right to left. 
Leviathan stitch is worked first 
over four threads in height and four 
in width, fonning a diagonal cross ; 
second, a straight cross is formed over 
the diagonal one. This stitch is finished 
at once, each one being worked sepa- 
rately; it is usually worked in fleecy 
wool, or in double BerUn (but this is 
expensive), on coarse canvas, and is 
suitable for footstools, cushions, &c. 



Tent stitch is worked from left to 
right, over one thread in height and 
one in width, making the wool to form 
a stitch just at the spot where one 
thread of the canvas crosses the other ; 
it is worked on plain canvas, and is 
suitable for very fine work. 

Gobelin stitch is very similar in 
appearance to the tapestry of the same 
name. It is worked over three threads 
in height and two threads in width, 
leaving only one thread between each 
stitch after the first one. It is worked 
on plain canvas. 

The plaited stitch is worked over 
four threads in height and four in 
width, in a similar manner to a herring- 
bone stitch. These are the principal 
stitches used in Berlin M'ork, but there 
are many modifications of each, as well 
as combinations of different stitches in 
one pattern, which are frequently very 
effective, but they require both con- 
siderable taste and experience to pro- 
duce a satisfactory result. 

Ulceration of the Mouth. 
— This frequently takes place in childi-en 
whose state of health is below par. It 
is caused chiefly by a disordered state 
of the stomach, but occasionally the 
cause is local, viz., the stump or sharp 
edge of a decayed tooth. The ulcers 
sometimes appear as little white specks 
on the tongue and lining membrane 
of the mouth, constitutiug the disease 
called thrush or aphthae. This form 
is frequently seen in infants when 
nursing, and may be transferred from 
the infant's mouth to the mother's 
nipple. 

When the ulcers are caused by a 
disordered state of the stomach, two or 
three tablespooufuls of the following 
mixture should be taken every second 
or third morning : — powdered rhubarb 
and bicarbonate of soda, of each two 
drachms ; infusion of rhubarb and in- 
fusion of gentian, of each four ounces. 
Mix. When caused by the sharp edge 
or stump of a tooth, the tooth must be 
removed or the sharp edge filed away. 
Children suffering from thrush should 
be given a nutritious diet with tonics ; 
the tongue and inside of the mouth 



1 



Noiv Good Digestion waif on Appetite. 



155 



should be freely painted over with a 
gargle, composed of borax, two drachms ; 
and glycerine, one ounce, a camel' s- 
hair pencil being used. 

Mumps. — This is a specific con- 
tagious inllammatoiy affection of the 
salivary glands, especially the largest, 
situated below the ear. It begins -with 
sUght feverish symptoms, with pain and 
swelling, extending from beneath the car 
along the neck to the chin. The attack 
generally reaches its height in four 
days and then declines. The treatment 
is very simple, — a mild diet, gentle laxa- 
tives, occasional hot fomentations, and 
M'earing a piece of flannel round the 
throat. 

Quinsy, inflammation of the 
tonsils, or common inflammatory sore 
throat commences with a slight fever- 
ish attack, with considerable pain and 
swelKug of the tonsils, causing some 
difficulty in swallowing ; as the attack 
advances these symptoms become more 
intense, there is headache, thirst, a 
painful sense of tension, and acute 
darting pains in the ears. The attack 
is generally brought on by expo- 
sure to cold, and lasts from five to 
seven days, when it subsides naturally, 
or an abscess may form in the tonsil 
and burst, or the tonsil may re- 
main enlarged, the iaflammation sub- 
siding. 

Treatment. — The patient should re- 
main in a warm room, the diet chiefly 
milk and good broths, some cooKng 
laxative and diaphoretic medicine may 
be given ; but the greatest relief M'iU 
be found in the frequent inhalation of 
the steam of hot water through an in- 
haler, or in the old-fashioned way 
through the spout of a teapot. 

Gargles are simple remedies well 
suited to domestic practice in sore 
tliroats of various kinds. According 
to the natui-e of the ingredients of 
N\'hich they are made, they allay irrita- 
tion and inflammation, invigorate the 
membrane lining the mouth and throat, 
and promote suppui-ation. The par- 
ticular purpose for which they are re- 
quired ought to be kept ia view in their 
preparation. 



Gargle for Inflammation ok 
THE Throat. — Pui-ified nitre, two 
drachms ; barley water, seven ounces ; 
acetate of honey, seven drachms. 
Mix the ingredients, to be used fre- 
quently. 

Gargle FOR General Domestic Use 
IN Sore Throat. — Three teaspoonfuls 
of vinegar, two teaspoonfuls of tincture 
of myrrh, two of honey, a glass of port 
wine, and three or four wineglasses of 
warm water ; mLx all these ingredients, 
and the gargle is ready for use. A 
decoction of the leaves of the black 
currant may, with good effect, be added 
instead of the warm water. This 
makes both a pleasant and most useful 
gargle. 

Mucilaginous Gargle for In- 
flamed Throat. — Tincture of myrrh, 
three drachms; mucilage of gum-arabic, 
seven ounces. Mix. This gargle is 
of use in defending the parts when the 
saliva is of an acrid character. 

Gargle for Threatened Morti- 
fication OF THE Throat. — Tincture of 
capsicum, six drachms ; honey of roses, 
three drachms ; infusion of roses, half 
a pint. Mix. 

Another for the Same. — Tincture 
of capsicum, six drachms ; infusion of 
Peruvian bark, five ounces ; port wine, 
three ounces. Mix. 

Gargle to promote Suppuration. 
— Barley water and infusion of linseed. 
This gargle is to be used warm. It 
must be kept in view that this mild 
gargle acts by softening the parts of 
the throat, and hastening the suppura- 
tion by its heat, and it is requisite, 
therefore, that the temperature of the 
gargle be kept up. 

Cookery for Invalids. — 
Gloucester Jelly. — Dissolve in half 
a pint of water one ounce of isinglass, 
adding nutmeg and cinnamon bruised, 
of each half an ounce ; simmer tiU the 
isinglass is perfectly dissolved, strain 
it off, let it jelly, cut the jelly in pieces, 
add a bottle of old port, and the spice 
previously boiled in it, sweeten to the 
taste, simmer till the jelly is again dis- 
solved, when it may be bottled and 
kept for use. Half a wineglassful may 



156 



Things Sweet to Taste are in Digestion Sour. 



be taken at bedtime. It is requisite 
to observe that the wine must not 
be simmered in a saucepan, but in 
an earthen jar placed in a saucepan of 
fold water, and warmed gradually over 
the fire. 

Caruageex, or Irish Moss. — This 
moss, as it is called, is a species of sea- 
M-eed. Wash and carefully pick an 
ounce of it, boil it in a pint of water for 
twenty minutes, strain it and put it into 
a basin to cool and jelly. Mixed with 
warm milk, it fonus an excellent food 
for childi-en and invalids. 

Arrowroot Jelly. — Put half a pint 
of water, a glass of sherry, a little 
grated nutmeg and fine sugar, into a 
saucepan ; and when boiling, mix 
gradually with them a dessertspoonful 
of arrowroot already rubbed smooth in 
a tablespoonful of cold water. Boil all 
together for three minutes, and pour into 
glasses or small cups. This jelly may 
be flavoured with the juice of any fruit 
that is in season, or with orange or 
lemon juice. 

I'oRK Jelly. — Take a leg of well-fed 
pork, beat it and break the bone. Set 
it over a gentle fire in three gallons of 
Avater, and simmer down to one gallon, 
let an ounce of mace and an ounce of 
nutmeg stew along with it. Strain 
through a fine sieve, and when cold 
take off the fat. A cup of it flavoured 
with salt ought to be taken at morning, 
noon, and night. It is very good as a 
restorative for the weak. 

Shank Jelly. — Scour and brush 
very clean twelve shanks of mutton, 
after soaldng them in water for four 
hours. Simmer them gently for five 
hours in three quarts of water, putting 
along with them three blades of mace, 
an onion, twenty Jamaica and thirty 
black peppercorns, some sweet herbs, 
and a crust of bread toasted brown ; 
then strain off the liquor and keep it in 
a cool place. This is M'ell adapted to 
delicate and debilitated persons. 

Mulled Egg. — Beat the yolk of a 
fresh egg in a tea or coffee cup, put in 
a little milk or cream and sugar, and 
then pour into it as much tea or coffee 
as will fill the cup, taking care to stir 



it weU at the same time to prevent the 
egg from curdling. This makes a 
good breakfast for an invalid. It is 
light and nourishing without being 
heating. 

Egg Draught. — Beat up the yolk of 
a fresh-laid egg, and mix it up in a 
quarter of a pint of warm new milk, 
grate a little nutmeg into the mixtui-e, 
and add one spoonful of capillaire and 
one of rose water. 

Drinks for Invalids. — 
Balm and Mint Tea. — The young 
shoots ought to be used when pos- 
sible. Pour boiling water on the leaves 
and shoots, and cover the infusion 
and place it for an hour near the 
fire. The aromatic properties of the 
plants make this tea a good diluent in 
cases of fever ; and the mint tea will 
frequently be found of use in allaying 
nausea and vomiting. 

IIyson Tea. — It will be found that 
a weak infusion of green tea, without 
either milk or sugar, is a very useful 
beverage in rheumatism, fevers, and 
colds. 

Toast Water. — Cut a slice off a 
stale loaf, about twice as thick as toast 
is usually cut. Toast it carefully until 
it is deep brown all over, but not 
blackened or burnt, lay it in the bottom 
of a jug with a thin slice of lemon-peel, 
fill the jug with boiling water, and let 
it stand till cold. 

Seidlitz Powders. — Two drachms 
of Rochelle salts, two scruples of bicar- 
bonate of soda in the blue paper. 
Thirty grains of tartaric acid in the 
white paper. 

Granulated Effervescent Citrate 
OF Magnesia. — This makes a very 
simple and agreeable effervescing di'ink. 
A teaspoonful of the powder is to be 
added to a tumbler of spring water, and 
stirred briskly for two seconds. The 
citrate can be obtained in bottles at any 
chemists. 

Ginger Beer Powders. — Thirty 
grains of bicarbonate of soda, three 
grains of powdered ginger, a quarter of 
an ounce of powdered white sugar in 
the blue paper. Twenty-five grains of 
tartaric acid in the white paper. 



ti 



Hail^ you Soft Seats ^ you Limpid Streams and Floods ! 157 



Where shall we spend 
our Holidays ? — This is a ques- 
tion that often arises in the family 
circle, when the increasing heat of 
summer makes us long for the rustling 
of green leaves, or the dashing of the 
cooling -waves upon the shore. "We 
■will now consider the various merits of 
a few of the principal English hathing- 
places, leaving those of Scotland, "Wales, 
and Ireland, for a future occasion. 

Beginning at the northern part of 
the east coast, undouhtedly at the head 
of the list stands — 

Scarborough, the Queen of water- 
ing-places, in the East Hiding of 
Yorkshire, on the shore of the Ger- 
man Ocean. The town rises from 
the shore in the form of an amphi- 
theatre, sheltered on the north and 
north-east by the Castlo rock; it is 
rather too bleak in spring for delicate 
visitors, but during the summer and 
autumn months it is very delightful, 
the air being extremely pure. The 
bay is admirably suited for bathing, 
which, from the sloping nature of the 
beach, may be obtained at every period 
of the tide. There is a chalybeate and 
a saline spring near the town, and pa- 
tients suffering from nervous affections 
have been much benefited by using the 
former, while the saline spring is found 
efficacious in dyspeptic ailments. Scar- 
borough Castle was erected about 1136. 
From the Castle esplanade and the 
South cliff fine sea views are ob- 
tained, and the means of recreation are 
abundant. Considerably to the north- 
east of Scarborough lies — 

Tynemouth. — The climate is the 
mildest on the east coast, and there is 
excellent bathing. "Within the ruins 
of the priory, St. Oswald, the first 
Christian king of Northumberland, 
Malcolm III. of Scotland, and his son 
Edward, are interred. 

"Whitby grandly reposes between 
two cliffs on the steep sides of the river 
Esk, a little to the south of Scar- 
borough, and is a most attractive - 
looking watering-place. The beach is 
three miles long, is excellently adapted 
for bathing, and the climate is brae- 



ing. There is a geological museum, 
capital fishing in the Esk, and excellent 
boating. Jet is found upon the shore. 
"Whitby Abbi'y, founded by Oswy, 
king of Northimiberland, in 638, is 
still an interesting object to visitors. 

Filey and Bridlington are both 
small watering-places on the Yorkshire 
coast. The cUmate resembles that of 
"Whitby; there is good sea bathing, 
and both places are interesting to geo- 
logists, from the quantitj' of fossils to 
be found. At Bridlington there are the 
ruins of an Augustinian priory. Pro- 
ceeding southward along the coast we 
pass Cromer, with its extensive sands, 
Lowestoft, and Southwold, all little 
spots where the quietly disposed visitor 
may find suitable accommodation, and 
come to— 

ALDiioRoroH, a pleasant place on 
the coast of Suffolk ; it is nearly a mile 
in length. All the villas and lodging- 
houses, including the principal hotel, 
face the sea. The esplanade which 
crowns the beach is a very pleasant 
walk, and the climate is dry and mild 
during summer and autumn, but tho 
weather is stormy in winter. In the 
neighbourhood are several objects 
worthy of a visit, including Framling- 
ham and Orford Castles, and Leiston 
Abbey. There is also an excellent 
library and reading-room. 

Southend is situate on the coast 
of Essex, and is distant about forty 
miles from London. The pier is 
1 \ miles in length, being the longest in 
England. There is excellent lodging 
accommodation. 

Passing the mouth of the Thames 
we next come to — 

Margate, on the coast of Kent, a 
favourite resort of the London citizens. 
The town is built in handsome parades, 
squares, and esplanades, and has an 
excellent pier. The Clifton baths, 
formed in a cliff, are of especial inte- 
rest ; the sands are smooth and firm, 
and bathing machines, originally in- 
vented here, are abimdant. The air 
is keen and bracing. Margate is 
chiefly resorted to in August and 
September. 



158 A7id see the Country far diffused around one Boundless Blush. 



Ramsgate occupies a pleasant posi- 
tion nnder the slicltcr of chalk cliftV, on 
the coast of Kent. It is very pleasant 
during the summer months, andthe bath- 
ing accommodation is excellent. Hams- 
gate is considered warmer than Margate. 
The village of Broadstairs is distant 
from Eamsgate \\ miles, and is much 
frequented during the bathing season. 

Dover. — The town of Dover is situ- 
ated on the south-east coast of Kent. 
On each side of the town are fortified 
heights. The north cliff is occiipied 
by the castle, the walls of which en- 
close an area of fifty-five acres. In the 
castle are preserved the lances of the 
" six hundred" who made the celebrated 
charge at Balalclava. In this ncigh- 
boiu'hood Julius Csesar efFectedhis land- 
ing on British soil. Dover is consider- 
ably frequented during the bathing sea- 
son, and Avarm baths may bo had on 
the esplanade. The climate is bracing. 
There are many pleasant walks, various 
amusements, and a good concert-room. 

Hastings and St. Leonards are on 
the south coast of Sussex. Hastings is 
an ancient borough, forming one of the 
Cinque Ports, wliile St. Leonards is of 
modem creation. Both these water- 
ing places are sheltei'ed by a series 
of cliffs. On the west cliff, in the 
centre of Hastings, stand the ruins of 
the Castle of Hastings, built by William 
the Conqueror, wlio landed at Pevensey 
Bay, a few miles distant, in September, 
106(5. Battle Abbey, built by the Con- 
queror in memory of his conquest, is 
seven miles from Hastings. The 
Marine and Grand Parade fronting 
the sea forms one of ihe finest pro- 
menades in the kingdom. There are 
well-sheltei'ed spots for bathing, and a 
mineral spa near the archery grounds. 
Among the amusements are archery, 
boating, and cricket. There is consi- 
derable variety of climate, the air being 
somev/hat relaxing imder the clift's, 
and bracing on their summit. Con- 
sumptive invalids resort to Hastings 
and St. Leonards during the winter and 
spring months, and both places have 
always a large niimber of visitors during 
the summer. 



Eastbourne is situated on the coast 
of Sussex, in a chasm between two 
cliff's, one of which forms Beachy Head. 
The lodging accommodation is good, 
and the sands are dry and extensive. 
There are chalybeate springs at Holy- 
well, a short distance from the toMTi. 
Beachy Head commands a most exten- 
sive view, and contains a curious cavern 
known as " Parson Darby's Hole." 

Brighton. — This celebrated to'mi, 
on the coast of Sussex, presents a facade 
to the sea of about three miles in length. 
The place in Anglo-Saxon times was 
called Brighthelmstone. A centmy ago 
it contained only 300persons,thesebeing 
mostly fishermen ; the present popiila- 
tion is 90,000. It was from Brighton 
that Charles II. effected his escape 
after the Battle of Worcester. In 1782, 
George, then Prince of Wales, after- 
wards George IV., commenced to build 
a marine residence, which was recon- 
structed in 1817; the Pavilion in its 
present fantastic form being commenced. 
Under royal patronage Brighton rapidly 
increased in extent, and in the number 
and quality of its visitors. The climate 
varies in its several localities, but it is 
well adapted for persons of scrofulous 
habits and for convnlesccnts. Froni 
August to September iirighton is much 
freqiiented, but winter is the most 
fashionable time. There is good bath- 
ing, and a number of convenient bathing 
establishments, and at the pump-room 
of the German Spa mineral waters, arti- 
ficially prepared baths can be ob- 
tained every morning. There is a 
genuine mineral spa at Wick, to the 
west of the toAvn, useful in cases of 
dyspepsia. The Pavilion, now the pro- 
pertj^ of the Corporation, is open on the 
pfiyment of sixpence, the flower shows 
and other exhibitions beinsr held in the 
Pavilion Gardens. The piers are fa- 
vourite promenades, and regattas and 
concerts are frequent. The hotels are 
very numerous, many of them being 
elegantly furnished. 

Worthing may be called a suburb 
of Brighton. It is enclosed and shel- 
tered bj'an amphitheatre of hills. The 
climate is mild, and during the hot 



Blest Silent Groves ! O may you be for ever Mirth's Best Nursery. 159 



months of summer somewhat relaxing. 
In -svinter, fogs occasionally prevail. 
The sands are hard and smooth, and the 
hathing excellent. The neighbourhood 
of "Worthing is celebrated for producing 
excellent figs. 

SouTHSEA is on the coast of Hamp- 
shire, close to Portsmouth, and is much 
resorted to during the latter months of 
summer. The clunate is mild and tem- 
perate, and the beach is one of the most 
inviting on the coast. Visitors should 
inspect Her Majesty's Dockyard, the 
Victualling Yard, Haslar Naval Hos- 
pital, and H.M.S. Victory, in which 
Lord Nelson fell. There are assembly 
and reading rooms, and the common is a 
gay and animated scene during the 
summer reviews, and cricket matches 
frequently take place on it. The Isle 
of "Wight is within a few minutes' sail. 

Isle of "Wight. — The Isle of "'J^Hght 
is separated from the Hampshire coast 
by the Solent, a channel varying from 
one to six miles in breadth. The climate 
is diy and bracing. At Cowes, the 
chief port of the island, there is an 
excellent, well-sheltered beach. There 
are botanical gardens at East Cowes. 
Osbonie House, the marine residence of 
her Majesty, is situated about two 
miles distant from East Cowes. The 
squadi'on of the Eoyal Yacht Club is a 
great attraction at Cowes during the 
season, which extends from May till 
November. Rj^de is remarkable for its 
pier, which projects 2,280 feet into the 
sea. There are many elegant villas and 
excellent bathing establishments, and 
the locality is most favourable for in- 
valids. 

Sandown and Shanklin, both pos- 
sessing beautiful sands, are favourite 
resorts of sea-bathers ; and Ventnor, 
embosomed among clusters cf trees, is 
most picturesquely situated, and excel- 
lentlj'' adapted as a place of winter resi- 
dence. In the Isle of "Wight are situated 
the ruins of Carisbrook Castle, where 
Charles I. was confined in 1647, about 
a 3'ear before his executiou. 

Bournemouth, "Weymouth (the 
favourite resort of Charlotte, queen 
of George III.), Sidmoiith, Exmouth, 



Dawlish, and Teignmouth, may all 
be classed together, being remark- 
able principally for the mildness of the 
climate, in which they only difier from 
each other in degree. The neighbour- 
hood of each of them is very pleasant 
and well wooded ; and evergreens grow 
(as indeed they do all over the south- 
west of England) to a great size, and 
are most luxuriant in their foliage. 

Torquay. — This far-famed resort is 
situated on the south coast of Devon. 
Built in a series of valleys and hill- 
sides, there are few regular streets, 
but the villas are elegant and spacious. 
The climate of Torqiiay is admirably 
adapted for persons afilicted with pul- 
monary complaints, having cool sum- 
mers and mild winters, while the place 
possesses the highest average tempera- 
ture in England. Fogs are unknown. 
The bathing accommodation is some- 
what limited, biit the public baths are 
excellent. Those who sirflFer from weak 
limgs should select " Torquay within 
the hills," which is the lower portion 
of the place. " Torquay upon the 
hills" is more siutable for ordinary 
visitors. There are libraries and 
assembly-rooms, public gardens and 
beautiful walks and drives within a 
short distance. The celebrated ossi- 
ferous cavern, called Kent's Hole, is 
in the vicinity, and there is good fish- 
ing in the bay. 

Pexzaxce, on the coast of Cornwall, 
has a mild, moist, and equable climate. 
There are excellent baths of salt and 
fresh water. The geological miiseum 
contains a valuable collection of Cornish 
and other minerals. St. Michael's 
Mount, a picturesque rock 250 feet 
hiyh, is the most conspicuous object in 
the scenery. 

Ilfracombe is situated on the north 
coast of Devon, near the mouth of the 
Bristol Channel. Built on a series of 
irregular hiUs, the town presents a 
quaint and singular aspect. The beach 
is reached by a species of ladder, or by 
a tunnel under the cliffs, entering from 
the back of the town. In the neigh- 
bourhood of Ilfracombe there are beau- 
tiful walks and drives. 



i6o 



A Man, like a Watch, is judged by his Goings. 



"Westox-super-Mare, situated at 
the mouth of the Severn in Somerset- 
shire, is a most delightful marine resort. 
The air is particularly salubrious ; but 
on account of the mud thrown up by 
the sea, bathing, except in a few places, 
is unsatisfactorj'. There are many in- 
teresting drives. Uphill cavern, in the 
vicinity, has a special interest for geo- 
logists. 

Clevedox. — A pleasant watering- 
place in Somersetshire, facing the 
Severn. The locality is associated with 
Coleiidge, the poet ; and Arthur Henry 
Hallam, the historian. There are 
beautiful villas embowered in trees, and 
good bathing accommodation. 

Blackpool. — A pleasant sea-bathing 
place in Lancashire, facing the Irish 
sea. It is called the Brighton of the 
north. There is an excellent beach and 
two handsome piers. September is the 
fashionable season for Blackpool. The 
climate is abundantly invigorating. 
About 8,000 visitors arrive annually. 
In a house at the west end of Black- 
pool the Chevalier de St. George re- 
mained in concealment while his fol- 
lowers were concerting measures for 
the insurrection of 1715. Lytiiam and 
SouTHPORT, in the immediate neigh- 
bourhood, are also much frequented 
during the summer by visitors. 

Fleetwood is of recent growth, and 
is sitiuated on a promontory at the 
mouth of the "Wyre. It is a military 
station. Between Fleetwood and Bel- 
fast a steamer plies daih'. The town lies 
low, but it is well built, and accommo- 
dation for visitors is ample and conve- 
nient, and the climate is mild. 

UninflamiTiatale Mus- 
lins. — Tungstate of soda, prepared 
expressly for rendering fabrics non- 
inflammable, can be obtained by order 
of any chemist for about one shilling 
per pound. Directions for use : — To 
three parts of dry starch add one part of 
tungstate of soda, and use the starch in 
the ordinary way. If the material does 
not require starching, mix in the pro- 
portions of one pound of tungstate of 
soda to two gallons of water, saturate 
the fabric well with this solution, and 



dry it. The heat of the iron in no way 
affects the non-inflammability. 

To Wash White IDogs.— 
Make a good lather of white soap with 
a little spirit of tur[)entine ; wash the 
dog as quickly as possible in this while 
it IS warm, but not hot, taking care not 
to let the soap lather get into its eyes. 
Have a tub with clean tepid water in 
which a little blue has been dissolved 
ready ; when the coat is clean dip the 
dog tuto the blue M-ater and rinse out 
the soap. Then rub it well in a clean 
sheet before a fire ; if the hair is long 
comb it out and brush it as it diies. 
The turpentine will kill fleas imless 
the dog is much infested with them, 
in which case use Naldire's soap tablet 
for dogs. 

To Clean White Jean or 
K.id. Boots. — If you have not boot- 
trees, stuff the boot as full as possible 
with common cotton wadding or old 
rags, to prevent any creases ; then mix 
some pipeclay with water to rather a 
stiff paste, wash the jean boots with 
soap and water and a nail-brush, using 
as little water as possible to get the 
dirt ofl'. "When they look tolerably 
clean rub the pipeclay with a flannel 
well over them and hang them to dry. 
"When dry beat out the superfluous 
clay M'ith the hand and rub them till 
they look smooth. Flake white may 
also be used. If the kid boots are not 
very soiled they may bo cleaned in 
the following manner:— Put half an 
ounce of hartshorn into a saucer, dip a 
bit of clean flannel in it and rub it on 
a piece of white curd soap ; rub the 
boots with this, and as each piece of 
flannel becomes soiled, take a fresh 
piece ; the boots will look like new. 

To Clean Papier-mache. 
— "Wash the article well with cold 
M'ater and a sponge, dust flour over it 
while still damp, and rub dry with 
flannel. 

How to Cure a Black 
Eye. — Moisten with tepid water, and 
then with a piece of lint apply the pure 
extract of lead ; continue to keep the 
lint wet with the extract for a couple of 
hours. Leeches ought not to be used. 



After La?nmas, Com ripens as tmich by Night as by Day. 1 6 1 
The First Harvest Moon. 



^ oiRL stands at the rustic garden gate, 
Behind her rise the ivied vicarage 
walls, 

Before her yellow fields for reapers wait, 
Around the evening falls. 

She sawtheharvest-gold upon theplains. 
She felt the sunset tinge her cheek 
and hair, 
She heard the nightingale's impas- 
sioned strains. 
She breathed rose-scented air. 

In all the ample beauty and wealth that 
filled 
The earth and skj^, she felt she had 
no part ; 
She clasped her breast as if she would 
have stilled 
The hunger of her heart . 

Slie said, "I've watched the fields since 
the first spear 
Of wheat burst through the dank 
earth of the Spring, 
And pined till o'er the young grain I 
could hear 
The lark to his mate sing. 

" I vratched until among the bursting 
ears 
The breeze-blown poppy made a 
crimson stain ; 
i\Iy hopes died with the frail flower, 
and my fears 
Eose with the rising grain. 

"'"When the first har^'est moon,' he 
said, * shall shine 
Above our fields, I'll meet j'ou at this 
gate, 
And hear you tell me then you will be 
mine. 
Or learn at least va.j fate.' 

'• And now, my sick heart ! he is not 
here! 
The corn has shaken out its tasselled 
plume ; 
The wheat is red — the reapers pain 
mine ear 
"With songsborne through the gloom ! " 



But o'er the Avoods the year's first 
harvest moon 
Now shows her deptlis of heaven 
unseen till now ; 
A shadow crosses, and her lover soon 
"Wins the soft spoken vow. 

D. MuREAY Smith. 
The Month of August. 

"Crowued with the sickle aud the wheaten 
sheaf, 
"R'hile Autumn, nodding o'er the yellow 

plain, 
Comes jovial on." — THOilsoif. 

The name of August was given to 
the sixth month of the Eoman year by 
the Emperor Augustus, not because he 
Vi'as born in that month, as Julius, his 
uncle, was in July, but many fortunate 
circumstances had happened to him in 
Sextilis, as August had before been 
called ; and he therefore changed that 
name for an abbreviation of his own, 
and styled it August. The first day of 
August was one of the four great pagan 
festivals, supposed to bo a sort of 
thanksgiving to the gods for the in- 
coming of the harvest. After the intro- 
duction of Christianity into Britain, 
the custom of holding a festival Avas 
continued, although the object of adoi'a- 
tion was changed, and tin ofi'ering at 
church on this day consisted of a loaf. 
The service at which this loaf was 
offered was called, in the Saxon, Hlaf- 
mass ; i.e., bread-mass; and it is not 
very diftieult to trace in that term th(? 
word Lammas, now commonly applied 
to the first of August. The Jews, from 
the earliest period of their history, were 
enjoined to keep a feast at the begin- 
ning of the harvest, and to ofier up the 
" firstfruits " of their land ; and the 
same custom seems to have prevailed 
universally. 

The days are perceptibly shorter in 
August, and in the woods we miss the 
constant song of the birds. Those of 
them that leave us for sunnier climes 
are preparing to migrate, and the green 
yoimg beauty of spring is lost in the 
golden ripeness of autumn. The apple 
and pear trees are weighed down with 

G 



i62 A Cherry Year a Merry Year, a Plum Year a Dull Year. 



fruit of the richest hue, and over the 
thatched roof and whitewashed Myalls 
of many an English cottage may be 
seen the clusters of grapes, just begin- 
ning to change colour, delighting the 
eyes of the cottage children ; while on 
many a sluggish stream and pond in 
the north and south of our island, where 
the din of the factory is not heard and 
the streams are yet impolluted by dye- 
stuffs, floats the white water-lily during 
the daytime, but at night she folds her 
white petals and sinks to sleep be- 
neath the water, till the rising sun 
wakes her into life and beauty once 
more. 

The temperature during the month 
of August is but little less than that of 
July, and it is perhaps the pleasantest 
month in the year to spend by the sea- 
shore, where the breeze from the water 
tempers the great heat of the atmo- 
sphere. 

Cook's Calendar for 
August. 

Fish in Season. — Turbot, brill, 
dory, skate, soles, flounders, eels, her- 
rings, salmon, trout, mullet, sturgeon, 
lobsters, crabs, crayfish, prawns, and 
shrimps. 

Meat in Season. — Beef, veal, mut- 
ton, lamb, venison. 

PouLTKY IN Season. — Chickens, 
ducks, green geese, tui-key poults, pul- 
lets. 

Game in; Season. — Grouse, black- 
cock, leverets, rabbits, plover, pigeons, 
wild ducks. \ 

VegetahleIs in Season. — Peas, 
beans, artichiakes, cabbages, carrots, 
cauliflowers, salads of various kinds, 
cresses, mushrooms, celery, turnips, 
vegetable marrows, kidney beans, 
onions, radishes. 

Fruit in Season. — Peaches, nec- 
tarines, grapes, pineapples, melons, 
currants, gooseberries, raspberries, 
plums, apples, pears, mulberries, fil- 
berts. 

Gardener's Calendar for 
August. — The gardening operations 
for this month are almost similar to 
'-hose of July. Contimue to plant out 
brocoli and winter greens, also lettuces 



to stand through the winter ; sow after 
rain turnips, spinach, and cabbage 
seeds ; earth up celery and beans, and 
begin to gather in seeds as they ripen, 
and to dry sweet herbs for winter use. 
Early onions will be ready for pulling, 
and should be dried in the sun before 
being stored for winter. Cut off all 
runners from the strawberry plants, 
and plant out the strongest of them to 
form new beds. Prune vines and thin 
out the bunches of grapes, and watch 
all wall-fniit trees to destroy the in- 
sects, snails, &c. 

Carefully examine the roses that were 
budded in July ; take off the ties and 
cut off all shoots from the stock to 
strengthen the new buds ; propagate 
fuchsias, petunias, and verbenas, by 
cuttings, and all kinds of perennials 
by dividing the roots ; trim and tie up 
dahlias and chrysanthemums; carna- 
tions and picotees should be layered as 
soon as possible, or they will be too 
late; plant out the pipings of pinks that 
have struck ; repot pelargoniums and 
auriculas ; transplant seedling biennials 
and perennials, and generally prepare 
plants for spring blossoming next year. 
Water freely and mow the lawns fre- 
quently, rolling them well after rain or 
copious waterings. 

Hints on Preserving, 
No. 2. — Orange Marmalade.^ — Cut 
some sound Seville oranges in four, 
take out the pulp and put it in a basin, 
put the peels to soak in cold salt and 
water for twenty-four hours ; pick out 
all the seeds and thin skin from the 
pulp ; next day boil the peels in a 
quantity of spring water till they are 
so tender that the head of a pin will 
pierce them, then draw off the water, 
and cut the peels into the thinnest pos- 
sible slices ; add them to the pulp, and 
to every pound weight put a pound and 
a half of loaf sugar broken small ; boil 
all together gently for an hour till the 
peels look quite clear; stir it quietly all 
the time. Some receipts recommend 
that the juice of two lemons should be 
added to every dozen of oranges, but if 
the oranges are good they will be 
quite sufficiently juicy themselves, 



A Good Garden may have sovie Weeds. 



163 



and have a finer flavour than Jemon- 
juice. 

GoosEiiERRY Marmalade. — Take 
the gooseberries when fully grown, but 
not ripe, boil them in Avater five 
minutes, then drain them through a 
colander, bruise the fruit, add an equal 
quantity of loaf sugar, and to every 
three pounds of sugar put the rind of a 
lemon grated and half the juice ; it 
shotild be boiled until stiff. 

Red Currant Marmalade. — 
Squeeze some ripe red currants through 
a coarse muslin ; to every pint of juice 
put a pound of loaf sugar ; boil it very 
well ; when nearly boiled to a jelly, 
have some bunches of large white cur- 
rants nicely picked, throw them in, and 
boil five minutes ; it should turn out 
stiff and ti'ansparent. 

Apricot Marmalade. — Take off the 
peel of some large ripe apricots, cut 
them in two, and remove the stones ; 
weigh the fruit and lay it en dishes ; to 
every pound of apricots put one pound 
of finely powdered loaf sugar, strew it 
over the fruit, and let it lie for one 
night : next day put the fruit and 
sugar into a preserving-pan with a tea- 
spoonful of ratafia to every pound of 
sugar; let the whole boil very gently, 
and as each piece of apricot appears 
clear take it out and lay it in a jar; 
skim off any scum that may arise on 
the syrup, and when all the fruit is 
done pour the sjTup over it in the jars. 

Quince Marmalade.— Half fill a 
preserving-pan with water, slice j'our 
quinces into it, and stew, stirring occa- 
sionally till they are a pulp ; strain it 
throuf,iii a hair sieve, and to every pint 
of pulp add three quarters of a pound 
of loaf sugar pounded ; boil together 
till it jellies ; put it into jars while hot. 
If weU made it will keep many years 
in a dry jilare. 

Apple Cheese. — Boil some large 
green baking apples in a quantity of 
water until the skin begins to crack, 
then drain oft' the water, and let the 
apples cool; when cold take off the 
Bkrn and rub the pulp from the core ; 
blend it smooth, and to every pound of 
pulp add a pound of white sugar, the 



rind of a lemon grated, and half the 
juice ; boil all together till the fruit 
looks clear ; put it into china shapes ; 
it win turn out quite stiff, and makes a 
nice supper dish ; if intended to be 
kept for some time cover close like 
jam. 

Plum or Damsov Cheese. — Put a 
quantity of plums into ajar, and stand 
the jar in a saucepan of water on the 
fire; when quite soft pulp them through 
a sieve, and to every pound of pulp, 
add one pound of loaf sugar, and one 
ounce of sweet almonds, blanched and 
pounded, with four bitter almonds ; 
boil all together till the fruit will form 
a stiff jelly. If the plums are very 
juicy, some of the juice may be taken 
off the fruit. 

To raise Plants by Cut- 
tings. — The propagation of plants 
by cuttings is a simple and easy opera- 
tion, when the operator has to deal with 
free growing hardy shrubs, or with the 
rank and file of herbaceous plants used 
in the decoration of the flower-garden. 
The preparation of cuttings is guided by 
the fact that what may be called the 
root-producing property of a portion of 
a plant shoot resides chiefly, and in 
most cases entirely, at the joints where 
leaves or buds already exist. Accord- 
ingly, cuttings are always cut across 
■nith the soundest and smoothest sec- 
tion possible, just below the base of 
a joint of a shoot which is partially 
ripened in the case of shrubs, and well 
formed in the case of herbaceous plants. 
In the case of hard-wooded plants the 
cuttings usually must be inserted in 
pots or boxes filled with fine sand, 
without any taint of iron, or sand and 
soil, the bottom of the pots or boxes 
being covered to the depth of from two 
to three inches, according to their size, 
with broken pot shreds, over which 
there should be placed a layer of moss. 
The cuttings should be dibbled into the 
sand with a piece of wood shaped at 
one end to a round and bluntish point, 
and after insertion they should be 
watered overhead with a fine rose, so 
as to fairly settle them in the sand or 
soil. Light should be partially excluded 



164 



A Good Servant should have Good Wages. 



from them for a few days, and when 
they have begun to strike, great atten- 
tion must be paid in supplying thcni 
judiciously with air and moisture. 
Scarlet geraniums are readily propa- 
gated in the open border in summer; 
and the best method for the propaga- 
tion of the bedding-out varieties of the 
calceolarias is to dibble the cuttings 
after preparation as above, about the 
middle of October, into a compost of 
nearly equal parts of sand, leaf mould, 
and son, in a cool frame, keeping the 
lights on and shading from the sun 
until the cuttings have taken root 
fii-mly. After this air and light may be 
freely admitted, but care must be taken to 
keep out frost and damp. Verbenas may 
be propagated in the same manner in the 
autumn, but when the propagation is 
deferred till spring, the pots or pans in 
which the cuttings are placed must 
be plunged in bottom heat till they 
take root. The same rule applies in 
reference to the spring propagation 
of most of the denizens of the flower- 
garden. 

To raise Plants by 
Layers. — This is a mode of propa- 
gation indicated by Natm-e herself. The 
roots in natural layers are produced by 
the stimulus of the moist earth on 
which, from the nature of the tree or 
plant, the shoots recline. In laying 
trees and shrubs the operation is either 
performed before the ascent of the sap 
or when the sap is fuUy up ; hence the 
seasons for the operation are in winter, 
early spring, or at midsummer. The 
following is the mode of performing the 
operation : — The shoot or extremity of 
the shoot intended to be converted into a 
new and independent plant is half sepa- 
rated from the parent, the half-severed 
portion of the shoot being placed in the 
soil, and kept in its position by a peg ; 
provision is thus made for the ascent of 
the sap at its recurring period, while the 
portion of the stem which is cut 
through and separated forms a dam or 
Bluice to the descending sap, which, 
being interrupted in its progress, exudes 
at the wovmd in the form of a granulous 
protuberance, which ultimately thi-ows 



out roots. This is the simplest and 
most eifective method of propagating 
plants by layer, and it may be success- 
fully performed by any one with care. 

Window Gardening. — 
There is an art in window gardening as 
in everything else, but it is not very 
difficult to acquire, the basis of it, as in 
the case of most arts of an industrial 
character, being common sense. Tlie 
first thing, of course, is to construct the 
garden, which should be a box made to 
fit the window in which the plants are 
to be grown. As this is the substitute 
for the garden bed, it ought to be deep 
enough to hold a fair quantity of mould, 
and wide enough to contain at least two 
rows of plants. The box may be a 
little wider than the window-siU if care 
is taken to fasten it properly to the 
window with brackets ; and the box 
may either be painted, or the front of it 
covered with Min ton's tiles, which are 
comparatively inexpensive, and have a 
neat appearance. The advantage of a 
box for window gardening over pots ia 
obvious. In the latter the roots of the 
plants are apt to get scorched by the 
hot summer's sun, to the great and fre- 
quently fatal detriment of the plants ; 
but by the use of the box this danger 
to plant existence is obviated, and, by 
proper attention to watering, the foliage 
of the plants cultivated may be kept as 
fresh and green as that of plants grown 
in the most carefully tended flower- 
garden. The soil should be a fibrey 
loam, with a small quantity of tho- 
roughly decayed manure and bone dust. 
The bottom of the box should be pierced 
with holes, and before the soil is 
placed in it, an inch and a half of broken 
pot shreds should be spread over the 
bottom to facilitate the drainage of the 
superincumbent soil. By means of a 
properly constructed box a window may 
be kept gay from an early period of 
spring till late in the autumn. For 
spring decoration the best plants ara 
dwarf German wallflower, which may be 
used so as to form a background ; while 
the candytuft (white), the alyssum 
(yellow), and a few anemones would do 
for a second row, the third and outer 



Play is Good, znhile it is Play. 



165 



low being composed of the Auhrietia 
Camphelli, with a few scillas, snow- 
di'ops, and crocuses of various coloiu's. 
A few hj'aciuths might also be intro- 
duced in the centre of the box with 
very good effect. When the spring 
plants have done flowering, they should 
be removed and planted in a shady part 
of the garden for use next year. The 
eoU in the box has to be renewed for 
its summer tenants. These may be yel- 
low calceolarias, blue lobelias, verbenas, 
scarlet geraniums, while at the ends of 
the box climbing plants may be planted 
and trained up the sides of the windows 
on wires fixed for the purpose. A box 
properly planted and carefully attended 
to with water may be made a thing of 
beauty, and a joy, if not for ever, at 
least during the summer months, while 
it will give an air of elegance and re- 
finement to the humblest cottage, which 
will more than repay the labour and 
cost incurred in procuring and keeping 
it in proper order. 

The Lawn. — A fine sward of 
grass is always a pleasing object, how- 
ever small it may be; and since the 
introduction of croquet, a lawn of some 
dimensions is indispensable to every 
ordinarily well-api)ointed household. 
In the formation of the lawn the first 
requisite is a good surface soil ; stiff clay 
or hilly and heathy ground will never 
produce good and verdant turf. From 
eight to sixteen inches of good loam or 
fine light mould, according to the nature 
of the subsoil, will, generally speaking, 
be sufficient basis for the production of 
a substantial and satisfactory turf. The 
selection of grass seeds for sowing is a 
point of at least equal importance to 
the selection of soil, and the following 
will be found to be the best : — Cynosurus 
cristatus, Festuca tenuifolia, Poa irivi- 
alis, Poa, nemoralis, Poa sempcrvirens, 
Lolium percnne tenue. This mixtiue 
will give satisfaction, and with proper 
care a fine lawn may be produced in 
two years. 

In lawn management all that is 
required is careful and frequent water- 
ing in dry weather, together with 
constant mowing and rolling. Many 



excellent lawn mowers have been 
invented, all of which are wonderful 
improvements on the old scythe. Some 
of these cut, roll, and sweep up the 
grass at the same time ; and for croquet 
grounds and bowling-greens these are 
unrivalled. Where the object is to pro- 
duce and keep a rich, green, soft sward, 

The "Archimedean-," an American 
lawn mower, is most highly recom- 
mended by the Field, Gardener s Chro- 
nicle, and other authorities on these 
subjects. It will cut the grass whether 
short or long, wet or diy; and after 
cutting it up into little pieces, it scatters 
it all over the ground, thus jaotecting 
the roots of the grass and acting as a 
fertilizer. Tliis machine has been tried 
on the lawns of the Horticultural Gar- 
dens at Chiswick, and is favourably 
mentioned in the society's reports. 

The Game of Quoits.— The 
implements necessary for this game do 
not require any elaborate description ; 
they are quoits, and pins called hobs. 
The quoit is a flat ring of iron, thin 
at the circumference, and increasing in 
thickness towards the centre. The 
diameter of the ring is about six inches; 
it is about an inch and a half in breadth 
all round from its outer circumference 
to\\ards the centre, and about three 
more inches of the diameter are occu- 
pied by the central part of the quoit. 
The pin or "hob" is merely an ii-on 
pin which can be readily driven into 
the ground. In order to play the game 
two hobs are driven into the ground 
opposite to each other, and at a distance 
of from fifteen to thirty yards asunder ; 
the players are two or more in number ; 
if they are more than three they are 
arranged in sides as in other games. 
Each player has two quoits and throws 
one of them in his turn, his object 
being to cause his quoit to fall over the 
hob, or as near to it as possible. The 
quoit to be thrown is held with the 
forefinger along its outer edge, and the 
upper and the lower surface between 
the thumb and the other fingers; in 
thi'owing it towards the pin or hob a 
slight rotary motion is imparted to it, 
which increases the facility of thro'^'ing 



i66 



The Cow ihafs first up gets the first of the Deiv. 



it to the mark. The score depends in 
the quoit falling on the pin, or on its 
distance from it ; those nearest to the 
pin counting one for each side. After 
all the quoits are played from one side 
of the ground the players cross to the 
hob towards which they at first played, 
and continue the game by throwing 
the quoits towards the second hob 
placed in the ground, at the point at 
which they originally began. 

The Game of Bowls. — 
This game, which is sufficiently simple, 
and well adapted to those to whom vio- 
lent exercise is unsuitable, is played 
with bowls on a perfectly level and 
Avell-kept plot of greensward called a 
bowling-green, thirty, forty, or fifty 
yards square. To play the game a 
white ball is rolled towards the oppo- 
site end of the green, and towards this 
ball the players throw their bowls in 
turn, and when all have played, each of 
the bowls nearest to the white ball 
scores one. The game requires con- 
siderable skill, and possesses no small 
degree of interest. The bowls, which 
are several inches in diameter, are made 
of lirinum vitce, a very hard and heavy 
species of wood. Each ball is turned 
on the lathe in such a manner that the 
" centre of gravity " shall not be in the 
centre of the sphere, but towards one 
side of it. This peculiarity giving to 
the bowl a " bias," prevents it from roll- 
ing in a straight line after leaving the 
player's hand, and causes it to describe 
more or less of a curve as it proceeds 
towards the mark. This "bias" ren- 
dei-3 experience requisite, and consti- 
tutes the chief difficulty in the game, 
as the player must be able to calculate 
the course his bowl will take and the 
point at -which it will amve on com- 
pleting it. The game is well suited for 
a summer evening. 

Cows — their Feeding 
and Treatnient. — We com- 
mence our observations by stating, as a 
general rule, that cows of the short-horn 
breed and the hornless cows afford 
milk of the liest quality, and are less 
troublesome to the milker ; that those 
\\hich yield the greatest quantity of 



milk are the large breeds of Lancashire, 
Yorkshii-e, and Staffordshire ; but that 
these animals require much food, and 
would, in fact, starve on land where 
the smaller breeds, such as the Scotch 
or AVelsh cows, would find an abundant 
supply. The Suffolk duns and the 
Ayrshire cows, which are both small 
breeds, unite in a very useful degree 
both quantity and quality of milk. The 
Devonshire and the Welsh cows thrive 
well under ordinary keep, and are suffi- 
ciently hardy to stand the winter season 
without damage. 

The cow may be allowed to graze 
upon the grass in the open fields, or 
fed with green food cut and carried to 
her in the cowhouse, or stall-fed ; that 
is to say, fed with hay and succulent 
roots, either raw or steamed. There 
can be no doubt that by far the best of 
these methods is that of grazing. It 
is obvious that it contributes in no 
small degree to the health of the 
animals ; they obtain exercise, which is 
highly important ; they breathe fresh 
air ; they drink water perfectly pure 
and soft; and they obtain grass per- 
fectly fresh, and altogether more accept- 
able to them than that which is broTight 
from the fields. It is likewise certain 
that the milk of cows which graze in 
the open air having abundant pasturage, 
is larger in quantity and better in 
quality, and that the flavour of the 
butter produced from such milk is 
superior to that derived from the milk 
of cows confined to the house, deprived 
of the advantages of fresh air, fresh 
pasturage, and suitable exercise, and 
rendered thereby perhaps feverish and 
ii-ritable. 

Grazing land, however, cannot always 
be had ; and if a cow must be kept 
it can only be within doors, although 
it cannot be expected to thrive as well 
as if permitted to range the fields and 
collect its own provender. In a very 
great many instances no other method can 
be adopted in keeping a cow than that 
of confining her to the cowhouse. The 
plan has been largely practised in the 
neighbourhood of great cities, and in 
many parts of the Continent it is uni- 



Enough is a Feast, too much a Vanity. 



167 



versally adopted. It is necessary, more- 
over, in a number of instances, on the 
score of economj', much grass being 
injured by the animals being allowed 
to range over it unrestrained, and much 
valuable manure wasted which would 
bo more productive if collected in the 
stablea and applied to the land. A 
much less extent of land is required to 
keep a cow when she is confined to the 
house than is requisite if she is allowed 
to pasture on it. Perhaps little more 
than half an acre will produce sufficient 
grass when it is cut and carried into 
tlio house to keep a cow almost the 
whole year, whereas so small an extent 
of land would be quite inadequate if the 
glass were trodden down and otherwise 
damaged. 

The sort of food given to the cow 
confined to the house consists of cut 
grasses, natural or artiticial, such as 
lucerne, clover, and vetches, hay and 
straw, which all ought to be of the best 
quality. Fresh grains from breweries 
are much used in some places where 
they can be easily procured ; but al- 
though they occasion a large flow of 
milk, it is generally of a poor kind. 
Garden stuffs are likewise applicable to 
the purpose, such as spare vegetables ; 
roots of all sorts, such as caiTots, pars- 
nips, mangel-wurzel, and potatoes. 
Turnips are likewise useful, but when 
too liberally supplied they impart a dis- 
agreeable flavour both to the milk and 
butter. Oatmeal, peasemeal, linseed, 
and bran, are all said to improve the 
quality of the milk. Vegetable sub- 
stances arc understood to be better 
adapted to the feeding of cattle by being 
subjected to the process of boiling, 
which renders their nutritive properties 
more available ; and this plan of pre- 
paring food for cows is largely fol- 
lowed in some places, and with advan- 
tage. 

The best times fou feeding the cow 
are early in the morning, at noon, and a 
little before sunset. Abundance of the 
purest water must always be supplied, 
and it ought in all cases, where prac- 
ticable, to be what is understood as 
soft water. In winter the water given 



should be warmed to the temperature 
of the air on a summer daj\ 

Cows should be carefully treated. If 
their teats are tender or sore they 
should be gently washed with warm 
water twice a day, and either dressed 
with soft ointment or with spirits and 
water. An ointment made with gly- 
cerine would, beyond doubt, be of great 
use on account of its healing properties. 

The Dairy. — Genekal Obser- 
vations. — The management of the 
dairy ought to be given to one person, 
whose special business it should be to 
exercise the utmost care and attention 
to all its various details. 

The utensils should bo made of 
wood, wherever practicable ; the cream- 
dishes not more than about three inches 
in depth, and capable of holding from 
four to six quarts of milk. They ought 
to be well washed every day in warm 
water, and then carefully rinsed in cold 
water, and be quite cool before they 
are used. If metallic vessels of any 
description be employed they must be 
scalded every day, and well scrubbed 
and scoured ; and the process of scalding 
the vessels should be carried on not in 
the dairy where the milk is kept, but 
in some other place ; as the heat arising 
from the water employed for the pur- 
pose is apt to produce a tendency to 
sourness in the milk itself. In a word, 
the art of keeping the dairy cool as 
well as clean is one of the utmost im- 
portance, and should receive the greatest 
attention from the dairymaid. 

The freshness of the air in the 
dairy, and its equability in tempera- 
ture are of essential importance at all 
seasons of the year. Glazed windows 
are inferior to those made with sliding 
lattices, these being better adapted than 
the others to aflbrd a free ventilation. 
In cold weather and in winter they 
may be furnished with oiled paper 
instead of glass panes, and the lattices 
may be so constructed as to be closed 
or opened as may be required. 

Cleanliness is in the highest degree 
indispensable ; the success of all dairy 
processes depends upon it. All the 
utensils, the di^essers, shelves, walls, and 



i68 Business Jiiay be Troublesome, but Idleness is Pernicious. 



floor, should be kept most scrupulously 
neat and clean, and when the weather 
is warm ought to be frequently washed 
and sluiced with cold water. Every- 
thing likely to produce acidity must be 
carefully excluded. No meat should 
be hung up in the same place with the 
iailk, and neither cheese nor rennet 
nor the remains of som* milk should be 
isft in it. 

Milking. — Cows are usually 
milked at stated intervals twice in 
twenty-four hours, and in some districts 
thrice. Whatever the practice may be, 
it is important that the time of milking 
should be as regular as possible. The 
operation of milking is usually pir- 
formed by women, but in some parts of 
the country men are employed for the 
purpose. The milker ought to be of a 
mild disposition and good temper, so as 
not to exercise any petulance or harsh- 
ness towaids the animals, which, besides 
being cruel, sometimes causes the cow 
to exercise her faculty of withholding 
her milk. Care should be taken by the 
millicr to draw off the whole of the milk 
contained in the udder, for if this be 
not done the quantity of milk pro- 
duced will be gradually diminished till 
none whatever is given. 

Quantity of Milk. — This is deter- 
mined by various causes, such as the 
breed of the cow, the time of year, the 
character of the pastures, &c. In some 
districts large cows yield from eight to 
twelve quarts a day, and some for short 
periods give even twice that quantity. 

TUEATMENT OF THE MiLK. When 

it is taken from the cow it should be 
carried to the dauy gently and with as 
little shaking as possible, strained 
through the sieve, and put into the 
coolers to allow the cream to rise, -which 
it will do in six or eight hours. The 
milk pans ought to be as nearly as 
possible of the temperature of the milk, 
and in winter, therefore, they ought to 
be scalded with hot water, or placed 
in front of the fire before the milk is 
poured into thorn. 

Cream. — When milk is suffered to 
remain at rest it separates into two 
parts, one of which rises to the surface, 



where it forms a layer of a yellowish 
white fluid, of a peculiarly rich taste. 
It consists of a peculiar oil, curds, and 
serum, or whey. The oil it contains is 
the well-known substance named butter, 
which can be separated fi-om the cream 
in a more solid form by agitation or 
churning. 

Skimmed milk is the milk which is 
left after the removal of the cream. It 
forms an excellent article of food. 

Butter. — This substance is the 
oil of the milk, separated from it by 
churning; but it differs from animal 
fats, strictly so called, as containing, 
in addition to the substances known to 
chemists as oleine and stearine, another 
substance, to which has been gi^; en the 
name of butyrine or butyric acid, and 
to which the peculiar flavour of butter 
is due. 

The Manufacture of Butter. — 
Two methods are adopted in making 
butter. In the one the cream is sepa- 
rated from the milk and converted into 
butter by churning ; in the otber method 
the whole of the milk, including the 
cream it contains, is subjected to the 
process of being churned. The first 
method, it is said, produces the richest 
butter ; the second, the greatest quan- 
tity. Butter is made from the cream 
and milk when allowed to become a 
little sour, an acid appearing to be 
essential to the due prepai-ation. Very 
rich butter is made by using only the 
latter half of the milking, as it is ascer- 
tained that the first portion of the milk 
taken froui the cow is considerably less 
rich than the latter. The yellowish 
hue of the butter is often partly artificial, 
for in winter the colour of the butter 
is often whitish, and in order to assimi- 
late it to the rich hue it acquires in 
summer when the cows are fed on 
grass, some colouring matter is em- 
ployed, such as a little arnatto, or the 
j uice of carrots or marigold flowers. 

Taste of Butter. — This is unlike 
that of any other fatty substance, and is 
extremely agreeable when of the best 
quality, but its flavour depends much 
on the food given to the cows. If the 
butter is likely to taste of turnips, the 



Cheese, it is a Peevish Elf, it digests all Things but itself. 1 69 



following plnn will prevent it: — "When 
tho milk is brought into the dairy, to 
every two gallons of it add a quait of 
boiling water ; then put up the milk 
thus well mixed into clean and fresh 
scalded bowls or pans to stand for 
cream. IJy adhering strictly to this 
method sweet and well-tasted butter 
maybe made during winter free from tho 
milk of cows fed on turnips. 

Management of Butter when 
MADE. — On this the quality of the 
butter very much depends. It must be 
pressed and worked, so as to get out of 
it the whole of the buttermilk, which, 
if it bo not all removed, will cause the 
butter to spoil in a very short time ; 
and on the other hand, if it be too much 
worked, it will become tough and gluoy. 
Butter is apt to become rancid ; it can- 
not be exposed to the air for many days 
and be preserved free from rancidity 
without the addition of salt, but it is 
ascertained that the more the butter- 
milk has been extracted the longer the 
butter will keep. The tendency to 
rancidity, however, is checked if a 
small quantity of salt bo put into the 
butter as soon as it is made. This is dono 
in many parts of England, and the pro- 
cess causes what is known as fresh 
butter to resemble very nearly the 
finer qualities of what is called salt 
butter ; in many parts of Scotland, on 
the other hand, what is called fresh 
butter contains no salt whatever, but 
is brought to table as it is made. 

Varieties of Butter. — What is 
called Epping butter was once much 
esteemed in i>ondon, from the circum- 
stance that very fine butter was formerly 
m.ide from the milk ofcows fed during the 
Fummer in Epping Forest. The name, 
liowevcr, is applied to butter made else- 
where, and has come to indicate quality 
instead of the locality where it is manu- 
factured. Large quantities of very 
excellent butter are furnished by tho 
various counties in England to tho 
great market of London, that of Cam- 
bridgeshire, Oxfordshire, and Devon- 
shire being highly esteemed. "Wales 
and Scotland produce excellent butter, 
the quality being often superior to that 



produced in the richest pastures. Irish 
butter is necesfarily all salted ; some of 
it is excellent, and is often sold in Lon- 
don as Cambridgeshire or Dorsetshire 
butter, but some of it is inferior in 
quality. The Du'ch butter owes its 
acknowledged superiority both to tho 
fine pastures of Holland, and to the 
scrupulous neatness and cleanliness of 
its manufacturers, qualities which can- 
not be too highly extolled. 

Cheese. — The curd formed from 
milk, and pressed and dried for use, is 
cheese, but certain processes are requi- 
site to the due preparation of it. It is 
necessary for this purpose that the curd, 
wliich is the basis of cheese, and exists 
not in tho cream, but in the milk, be 
separated from it. This is done by 
artificial coagulation, and when tho 
curd is entirely freed from the whey 
by means of pressing and otherwise, it 
becomes cheese, and will keep for a 
great length of time free from all dan- 
ger of decomposition. 

In making cheese of whatever kind 
several circumstances require to be con- 
sidered ; for example, the time of year, 
the animals fumijhing the milk, their 
milking and feeding, the preparation 
of the substance for artificially coagu- 
lating the milk, the requisite colouring 
matter, tho management of the cheese- 
press, and the trea'mcnt of the cheese 
when made. The quality of the cheese 
depends on due attention being given 
to all these particulars. 

It being hardly necessary to describe 
the simple utensils required, we shall 
proceed to some other matters, simply 
observing that the season of the year 
for cheese-making is from the begin- 
ning of May to the end of September. 

Hennet is the substance used in 
coagulating the milk. It is made from 
the stomach of a calf presen'ed by salt. 
The mode of preparing it is the fol- 
lowing : — Take a calf's stomach, wash 
it thoroughly clean, and salt it well 
inside and out. Put it into an earthen 
vessel and let it stand three or four 
days, then hang it up for two or three 
days that the pickle may drain from it. 
Salt it again, p'ace it in ajar, cover it 
o2 



170 By Ignorattce we mistake, and by Mistakes we learn. 



tight -nith a paper, pierced with holes 
by a pin, and let it remain for twelve 
months. When requii-ed for use the 
rennet is to be soaked in water, to 
which may be added an infusion of 
sweet-briar, or a little lemon and cloves. 
The liquor thus made will be strong 
in proportion to the length of time the 
bag is allowed to remain in it, but ex- 
perience will best deteiToine this matter. 
The quantity required to coagulate any 
certain quantity of milk is, in ordi- 
nary circumstances, a pint of the Hquid 
to fifty gallons of milk. 

The Colouring of Cheese. — When 
cheese is made from good milk and at 
the proper season of the year, it always 
has a yellow colour, and as the idea of 
excellence is attached to the colour, 
artificial means are had recourse to, in 
order to effect it, and produce a deeper 
tint. To accomplish this an infusion 
of Spanish arnatto is employed, sufli- 
cient to communicate to the milk the 
reqmred colour. 

The milk intended for cheese as 
well as for butter ought to be carefully 
passed through a fine canvas sieve, 
to deprive it of any impurities, such 
as hairs, &c. That which is pro- 
duced at a single milking is the best, 
and when brought warm from the cow 
it is the more readily aflfected by the 
rennet. The natural heat it possesses 
when taken from the udder is from 
85 to 90 degrees. If it is below 85 de- 
grees it must be raised to that tempera- 
ture either by mixing hot water with 
the milk, or placing a vessel contain- 
ing some of the milk in a copper of 
boiling water, and mixing the milk so 
heated with the rest. Much of the 
success of cheese-making depends upon 
the millc being of a proper degree of 
heat when the rennet is put into it. 

To "set the cuiid" the milk has 
the proper quantity of rennet and colour- 
ing added to it, and the proportions 
of these are best learnt by experience. 
A little salt will promote the process 
when mixed with the milk before the 
rennet is put into it. When all tlie 
materials are in the tub they must be 
well stirred together, the wooden cover 



is then placed on the tub, and over that 
a woollen cloth is throM-n. The usual 
time for curdling is from one to two 
hours, and the completion of the process 
will be ascertained only by experience ; 
it is knoM'n by gently pressing on the 
surface with the back of the hand, and 
the degree of consistency it exhibits. 

When the proper amount of firmness 
is attained, cut across the curd with 
a knife from the surface to the bottom 
with incisions an inch apart, and then 
crosswise ; this will allow the whey to 
rise upwards thi-ough the curd, and the 
latter to sink downwards and become 
more solid. The whey is then to be 
removed, and great care is requisite in 
the process of doing so. Part of the 
whey is taken off with a skimmer, and 
a board with a weight on it is placed 
on the curd, by the pressiu-e of which 
the whey is more perfectly separated ; 
the curd is, after this process, cut again 
into small pieces, and pressed both by 
the weight and the hand as long as any 
whey is supposed to remain. And it 
may here be proper to state that if 
the whey is greenish in hue the curd 
may be xmderstood to be properly 
formed, but if it be white the coagula- 
tion may be held to have been imper- 
fectly caiTied out, and that much of the 
constituents of the cheese have been lost, 
and that the cheese will, as a necessary 
consequence, be of poor quality. 

The transference of the curd to the 
cheese-vat, the process of preparing it 
for and subjecting it to the operation of 
the press, the modes of salting the 
cheese and treating it as the process 
is gradually completed, and lastly, the 
method of best storing the cheese, are 
all details of more or less import- 
ance, which can be much better learnt 
by a few practical lessons, or a little 
careful observation, than by a very 
lengthened and elaborate description. 

Varieties of Chees-e. — Having al- 
ready described the general method of 
manufacturing cheese, we shall now 
refer to the Tarious kinds most worthy 
of particular notice. 

Parmesan Cheese. — This celebrated 
kind of cheese is made in the duchy of 



Conduct and Courage lead to Honour. 



iTi 



Pai-ma, and in various parts of Lom- 
bardy. It is made, not from goats' 
milk, as was formerly supposed, but 
from skimmed cows' milk. The liigh 
flavour it possesses is said by some to be 
derived from the method by which it is 
manufactured, by others from the rich 
pastures on which the cows are fed. 
The reader may find a particular ac- 
count of the process of its manufactiire 
in Cadell's "Journey in Italy." 

Gruyeue Cheese. — This is a Swiss 
cheese, which derives its specific name 
from a place in the canton of Fribourg, 
where it is made. It is remarkable for 
its fine flavour, which is said to be 
partly owing to the mountain pastiires 
on which the cows are fed, but it is 
understood to be flavoured with the 
powder of the herb Melilottts officinalis. 

Dutch Cheese. — Muriatic acid is 
used in Holland to coagulate the milk 
instead of rennet; and this is said to 
impart the pungent taste peculiar to 
the Dutch cheese, and also to preserve 
it from mites. The Gouda cheese, 
the most celebrated and most excellent 
cheese, is made near Leyden, as well as 
in Friesland. Much of the Dutch 
cheese maniLfactured expressly for Eng- 
land is made of skimmed milk, and is 
intended for sea stores, as it keeps well, 
from being much less rich than the 
higher class cheese. 

Cheshire Cheese is made of entire 
new milk, the cream not being taken ofi". 
It is frequently made of a very large 
size, often from 60 lbs. to 2 cwt. It is 
usual in Cheshire, as well as elsewhere, 
to make the cheese from one day's milk- 
ing, and this is said to be beneficial. 
The great excellence of this species of 
cheese must be attributed, doubtless, in 
some considerable degree, to the skill of 
its manufacture ; but the rich quality 
and fine flavour must chiefly be due to 
the excellency of the milk and the rich 
pastures on which the cows feed. 

Gloucester Cheese is made of two 
kinds, which are called single and 
double ; the former is made of milk 
skimmed, or deprived of half its cream, 
the latter of the whole milk and cream. 
The single ia not very rich, but the 



flavour is good ; the double, however, is 
of great richness as well as mildness of 
flavour. 

Stilton Cheese. — The cheese so 
called is made generally throughout 
the counties of Northampton, Rutland, 
Huntingdon, and Cambridge ; but it 
was originally manufactured at Stilton, 
whence its name is derived. It is pe- 
culiarly rich, and has been called on 
that account the Parmesan of England. 

Sage Cheese, or Green Cheese, is 
chiefly made in the valleys of Gloucester 
and Wilts, by colouring the curd with 
bruised sage and parsley, or spinach, 
which wiU impart to it the green tinge 
required. With this exception the or- 
dinary process is observed. 

Marigold Cheese is the cheese 
coloured -with the juice of the freshest 
and best coloured marigolds, pounded 
in a mortar. 

Cheddar Cheese. — This cheese, al- 
though deriving its name from the vil- 
lage of Cheddar, where it is manufac- 
tured, is also made about Glastonbmy 
and Bridgewater. It has an agreeable 
flavour, and much resembles Parmesan. 

Dunlop Cheese is so called from the 
parish of Dunlop, in Ayrshire, where it 
was originally made, and in which the 
pasturage is extremely rich. It is made 
entirely from new milk. 

Cream Cheese. — To make cream 
cheese take twelve quarts of new milk 
and one quart of cream ; put them toge- 
ther with ten spoonfuls of rennet just 
warm ; when it has stood till the curd 
is produced, lay a cloth in the vat (which 
must be of the proper size for the 
cheese), cut out the curd with a sldm- 
ming-dish, and put it into the vat till it 
is full, turning the cheese-cloth over it; 
and as the curd settles lay on more, till 
you have put on as much as will make 
one cheese. When the whey is drained 
out turn the cheese into a diy cloth, 
and lay a pound weight upon it; at 
night turn it out into another cloth, 
and the next morning salt it a little; 
then, having made a bed of nettles or 
ash leaves to lay it on, cover it with 
the same, shifting it twice a day for ten 
days, in which time it will be fit for ufl®. 



172 



DiiincTs cannot h£ loJiz where Dainties 7iiaut. 



Cream Cheese, without Rennet. — 
Take a quart of thick rich cream, care- 
fully skimmed from the milk, which 
ought to be quite thick underneath the 
cream ; lay a strong linen cloth or table 
napkin over a basin, and sprinkle it with 
a little salt; pour the cream into the 
napkin, and tie it up as if for a pudding ; 
hang up the napkin in the dairy, and 
put a basin under to receive the whey 
which will drop out. The next daj-, 
change the oi-eam to a fresh napkin, 
without adding any more salt ; this 
must be daily repeated till the cream 
becomes quite solid, which it ought to 
bo on the fourth day ; then fold it in a 
clean napkin, of whatever shape it is to 
be, and put a weight over it for twelve 
hours ; take it out, have some freshly 
pulled nettle leaves cleanly washed, 
lay the cheese on a dish, cover it with 
the nettle leaves, and lay another dish 
over ; in twelve hours it is fit for use. 

Breakfast, Luncheon, 
Dinner, Tea, Supper. — 
Sensations of hunger and thirst are 
usually referred to the stomach and the 
throat, but they may be more properly 
regarded as emanating from the brain, 
lilce other sensations and emotions. 

If this theory should seem perplexing 
to those who have not hithei'to considered 
it, some aid to understanding may be 
afforded by mention of an experiment 
by a French physiologist, who kept a 
dog without food until he became ra- 
venously hungry ; then divided certain 
nerves which communicate between the 
stomach and the brain, and placed food 
before the animal that had been so long 
deprived. Instead of noticing the food, 
the poor dog lay down quite indifferent 
to the proffered meal. AVhen, however, 
encouraged to do so, it began to eat in 
an apparently unconscious manner, and 
continued until stomach and throat 
were inordinately distended. From 
this and many similar experiments, it 
is inferred that the brain is, in matters 
of hunger and thirst, the tnie seat and 
centre of sensation, though it refers to 
the organs affecting the peculiar intima- 
tions by which we recognise our bodily 
wants. 



Dr. Andrew Combe illustrates the 
theory very forcibly: — " The relation 
shown to subsist between the stomach 
and the brain enables us, in some 
measure, to understand the influence 
which strong mental emotions and ear- 
nest intellectual occupation exert over 
the appetite. A man in perfect health 
sitting down to table with an excellent 
appetite, receives a letter announcing 
an imexpected calamity, and instantly 
turns away wdth loathing from the food 
which, a moment before, ho was pre- 
pared to eat with relish. While an- 
other, who, under the fear of some 
misfortune, comes to the table indif- 
ferent about food, M'ill eat with great 
zest on his ' mind being relieved,' as 
the phrase goes, by the receipt of pleas- 
ing intelligence." 

The heading of our present article 
suggests rather a heavy " bill of fare ;" 
but we have no intention of recom- 
mending five meals a day, even to 
those whose resources may afford them. 
The number of meals that may with 
propriety be taken must naturally be 
influenced by the constitution and 
habits of the individuals, the nature of 
the food consumed, the season of the 
year, and the climate. Yet a few 
general hints may be given, with a view 
to modify the too common error of over- 
feeding. 

" Well obserTe 
The rule of not too much, by temperance 

taught. 
In what thou eat'st and drink'st ; seeking from 

thence 
Due nourishment, not gluttonous delight." 
Milton, 

The leading principle to be borne in 
mind (and one which is too commonly 
overlooked) is that the use of food is 
not merely to impart pleasure to the 
palate, but to keep the bodily mechanism 
and substance in a state of thorough 
repair. The atoms that compose our 
bodies are sTibject to unceasing change ; 
food is to the body as fuel to a fire, or 
as oil to a lamp ; you may overcharge 
a fire by the renewal of coal, and extin- 
guish a lamp by excess of oil. In the 
case of the body there are numerous 
vital conditions that may be seriously 



Eat a Peck of Salt with a Man before you trust him. 173 



disturbed by excess, and the experience 
of physical existence be rendered pain- 
ful instead of pleasurable. 

The consideration of the proper kinds 
and quantity of food, the frequency with 
•which they may be taken, and other 
considerations of the like natiu-e, are 
full of interest, but surrounded by dif- 
ficulties, — because the constitutions, 
occupations, and means of mankind 
vary so considerably. But there is one 
lesson certain to arise from an investi- 
gation of the subject, and many bene- 
fits are sure to spring fi-ora that lesson ; 
temperance and simplicity constitute 
the lesson, and health, vigour of in- 
tellect, cheerfulness of spirits, and real 
enjoyment of life, the result. Dr. 
Combe observes, " Food ought always 
to bear a relation to the age, mode of 
life, and circumstances of the individual, 
and not to be determined by a reference 
to time alone." Yet he admits that " the 
animal economy is constituted with so 
strong a tendency to periodical activity, 
that, after growth is completed, and the 
waste of the system becomes, from uni- 
formity in the mode of life, in some 
measure definite and regular, as great 
an approximation as possible ought to 
be made to fixed times of eating. In 
general, little difficulty and much ad- 
vantage attend the arrangement ; be- 
cause, whei'e the business and habits of 
society are nearly the same throughout 
a whole class, equal waste will go on, 
and consequently, the demand for a 
supply of nourishment in all the in- 
dividuals composing it will be felt at 
nearly the same intervals, subject only 
to such variations as are induced by 
diflercnces of age and constitution." 
Keeping these leading principles in 
view, the following are our suggestions 
respecting 

Breakiwst. — An hour after rising is 
ordinarily the best breakfast time, — 

" As soon as Phcebus' rays inspect us. 
First, sir, I read — and then I breakfast." 
Prior. 

A glass of spring water, which has 
been kept indoors through the night, 
and raised a degree or two fronj tho 



temperature of the cold spring, will bo 
found productive of morning appetite 
and general health. The body having 
remained inactive during the long hours 
of night, and even respiration consider- 
ably subdued, it is fit to give, as far as 
possible, a clearance from all oppressive 
matters. Morning air, as well as being 
more dense, is generally purer and more 
invigorating than the rarefied atmo- 
sphere of noon or evening. A short 
walk wiU be found beneficial. Air and 
water shoidd properly be the prelude 
of breakfast. Dr. Franklin used to re- 
commend an " air bath,"— exposui-e for 
a few moments of the whole surface 
of the skin to the influence of air-, 
assisting at the time the action of the 
former by friction. Viands for the 
breakfast-table should be light and 
digestible, so as not to disturb, in the 
early stage of the day, digestive powers 
that have a day's work in store for 
them. " Breakfast relishes," as they 
are called, are mostly required by per- 
sons of corrupted appetite. I'otted 
meats, smoked and salted fish, bacon, 
ham, kidneys, sausages, chops, steaks, 
and lastly, "devils," are bad as a com- 
mencement of the day's regime. Many 
■who read these suggestions will dissent 
from them, because they have formed 
irrational habits, and deem the " Best of 
Everything" to be what they like most. 
There can be nothiug more suitable 
for breakfast than eggs, poached or 
boiled, and fresh fish, broiled or boiled. 
"Watercresses are a desirable addition to 
the breakfast course, becaiise they are 
stimulative and slightly aperient. 
Young lettuces have similar properties. 
But these properties are lessened if 
the vegetables have not been newly 
gathered. Breakfast should be a fluid 
meal, obviously because by perspiration 
and breathing the chief abstraction 
from the body during the night is fluid. 
Tea, coffee, cocoa, and chocolate, are 
suitable as breakfast beverages, because 
they contain agreeably stimidative ele- 
ments. "We do not like indulging in 
chemical terms, but the active principle 
of tea is called theinc, of cofi'ee caffeine, 
of cocoa theoTjromine. These terms are 



174 



Never fall out with your Bread and Butter. 



very simple, and show that chemists 
are able to explain the economy of 
these drinks, and account for the very 
general favour in which they are held. 
The stimulative principle is similar in 
all of them ; they are rich in nitrogen, 
an important element in food. "We 
have little more to say about brealifast 
than this— that it wiU generally be 
found an acceptable arrangement to 
vaiy the morning beverage : Monday, 
coffee ; Tuesday, tea ; "Wednesday, 
cocoa, &c.; and on Sunday, as a "home 
day," with time for pleasant conversa- 
tion, two beverages, and a free choice 
thereof by the partakers. 

Luncheon. — "We scarcely know how 
to deal with this member of the family 
of meals. Dr. Pereira says that 
" luncheon is admissible only when the 
interval between breakfast and dinner 
is very prolonged, or when the quantity 
of food taken at breakfast is veiy small. 
The lower classes, as well as the chil- 
dren of the higher classes, dine early; 
and thus with them luncheon is un- 
necessary. "With adults of the middle 
and higher classes luncheon becomes a 
necessary meal." "We look upon 
luncheon as a sort of " picnicldan " 
commissary, whose aid is to be sought 
under unusual circumstances. Gay, in 
his " Ploughboy," says, — 

" When hungry thou stood'st starving like an 
oaf, 
I sliced the luncheon from the barley loaf." 

And a very good luncheon, too ; for 
every meal of the day except dinner 
should bear a marked simplicity. 

Dinner. — Now we may speak 
more generously of dinner. If you 
have laboured industriously, added 
something to the wealth of the world, 
and can sit down with a clear con- 
science, you may eat heartily, and "may 
good digestion wait on appetite." 
Dinner will be enjoyed all the more 
■when breakfast has been light. It has 
been quaintly said that the best hour 
to dine is, " for the rich man when he 
can find an appetite, and for a poor 
man when he can find a dinner." The 
preparation of dinner is, in large fami- 
lies, the chief labour of the day. And 



it is a meal that, whilst it consumes a 
great amount of time and attention, is 
most easily destroyed by delay and 
negligence when the Avork has been 
done. Other pages of our work aflbrd 
ample instructions upon plain cookery, 
and the preparation of useful and tempt- 
ing compound dishes ; we are not, 
therefore, about to give cooking direc- 
tions here. But if there be any well- 
meaning cook or housemaid who has 
not yet learnt the " art of spoiling a 
dinner," we are ready to impart a know- 
ledge thereof in one short lesson: — 

Arrange the times at which you set 
down the various meats and compounds 
so that they shall be waiting for the table 
all sixes and sevens. Be sure that the fish 
is ready before the soup, -which AviU give 
the former all the more time to fall to 
pieces ; and have the various vegetables 
ready before the meat, that they may 
have time to become cold, lumpy, and 
soddened. As gravies are accessory to 
meats, so may water be to potatoes and 
green vegetables ; give yourself no 
trouble, therefore, in draining off super- 
fluous moisture. Serve up all on cold 
dishes, with cold covers and plates, 
and thus, though you may have " done 
everything to a turn," you wiU com- 
pletely "turn everything to a do!" 
Candidly, dinners are too commonly 
spoilt by the most culpable acts of ne- 
glect in the simple matters of service. 

Nothing is worse than for a dinner 
guest to keep the table waiting, and 
allow the crowning repast of the day 
to be spoiled. Shakspeare, who was as 
well acquainted with the philosophy of 
man's stomach as of his heart and 
brain, thus suggests the course to be 
pursued : — 

" Perhaps some merchant hath invited him, 
And from the mart he's somewhere gone to 

dinner. 
Good sister, let us dine, and never fret." 

Capital advice this, and as sensible as 
it is candid : " don't wait for him — let 
us dine, and never fret." For of the 
several aids to digestion, relish and 
heat both are rapidly dissipated by 
waiting. Meats lose flavour, and vege- 



He who depends on Another dines III and sups Worse. 175 



tables aroma, by every moment's delay 
after being served up. 

The temperate use of healthy food 
properly served is a great enjoyment. 
And now the extreme of excess has to 
be guarded against. " There is no sub- 
ject of dietetic economy," says Dr. 
Beaumont, " about which people err so 
much as that which relates to quantity. 
. . Eat not to satiety, for this is 
beyond the point of healthful indul- 
gence, and is Nature's earliest indication 
of an abuse and averhurden of her 
powers to replenish the system. When 
to cease eating may be known by the 
pleasurable sensation of perfect satis- 
faction, ease, and quiescence of body 
and mind. It is when the stomach 
Bays enouyh, and is distinguished by 
the difference of the sensations — the 
former feeling enough, the latter (00 
•much." 

Tea is regarded as a social, and essen- 
tially a ladies' repast ; and, if at the 
dinner-table the indulgence in fer- 
mented or vinous drinlcs has been 
moderate, may he taken early with 
satisfactory effect. It matters little 
whether coffee or tea becomes the chosen 
beverage. The quantity should, how- 
ever, be moderate, and the quality good ; 
— the proper measure, as between 
breakfast fluid and tea fluid, is singu- 
larly indicated by the large breakfast 
and the small tea cup. Moderation in 
the iise of fluid at the tea-table is 
forcibly suggested by the fact that the 
dinner meal requires a longer period 
for digestion than any other ; and look- 
ing at the time which usiially elapses 
between dinner and tea, the digestion 
of the former has been only half 
completed. The fluid taken at the 
latter meal should therefore be of 
kind and quantity just sufficient to 
stimulate to completion the digestion of 
the more solid meal. The French 
diink a single cup of strong coffee with- 
out cream immediately after dinner ; 
and their testimony is that it acts as a 
strong stimulant, and imparts a feeling 
of comfort. But French and English 
diet diff"ers considerably ; our Conti- 
nental neighboui-s take a great variety 



of dishes, sit a long while over their 
dinner-table, and the stimulant cup of 
cofi'ee may be regarded as a bribe to 
keep the stomach from rebellion. The 
moral influence of tea is probably 
greater than the dietetic. A cheerful, 
chatty half-hour over " the cup that 
cheers " may probably assist the diges- 
tive process, or at least dispel the 
languor that sometimes ensues after a 
hearty repast. Pope's description of a 
teapot is somewhat sj'mbolical of the 
lively efl'ect of tea itself : — 

" A living teapot stands; one arm held out, 
One bent; the handle thia, and that the 
Bpout ! " 

There shotild be, over the tea-table, 
more vivacity and conversation than at 
dinner. There is less to do in the way 
of carving, cutting, serving, and ex- 
changing, aff'ording those pleasing in- 
tervals in which the ladies, with their 
cheeks warmed to rosy complexion, may 
"minister sweet words and shrewd ad- 
vice." It seems to be more the part 
of man than of woman to preside at the 
dinner-table, to wield the sword-Uke 
carving knife, and cHnk the attendant 
steel. Such interrogations as " Well or 
imder done?" "Leg or wing?" have 
a mascuUne intonation about ttem. 
But "Tea or coffee?" "Cream and 
sugar ?" — Are not these becoming tothe 
gentler sex ? 

Supper. — "I never take supper," " I 
cannot sleep upon an empty stomach," 
are the opposite testimonies frequently 
borne, and one or the other wUl pro- 
bably be responded to by the reader. 
We cannot prevent the bias in favour 
of habits of long standing. As a theorj-, 
we individually believe suppers to bo 
bad ; as a practice, we indulge in them. 
To us, bed without supper is night 
without sleep ; but our habits may 
diifer from those of others. After tea 
we devote some hours to literary labour. 
We say, with Shakspeare, — 

"I'll to my book; 
For yet, ere supper-time, must I perform 
Much business." 

We therefore ask that, in return for our 



176 



Light Suppers 7nake Long-life Days. 



evening's labours, we may be indulged 
with a slight repast, and that which has 
been humorously termed a "nightcap" ! 
l]ut then our bead has seen some lifty 
3 ears of life, and more than thirty years 
of mental labour. Our patriarchal 
friends will probably sympathize with 
us — yet join in an admonition to 
yoimger people, — saying that suppers 
are bad because they make demands 
upon the vascular and nervous struc- 
tures at a time when they should be 
allowed to - rest. This is especially 
so in the case of young people who 
usually eat heartily at three meals of 
the day, rendering a fourth an excessive 
indulgence. A cupful of arrowroot an 
hour before bedtime, or a small quantity 
of the newly introduced corn flour, 
boiled with millc, will form an agree- 
able termination to "our daily bread." 
It is scarcely necessarj' to add that 
meats, pickles, salads, cucumbers, &c., 
at supper-time, are offerings upon the 
shrine of hideous "nightmares," and 
the almost certain forerunners of dis- 
ordered health. 

Twenty Precautions 
against Fire. — 1. Be careful to 
keep lucifer matches in metal boxes, 
out of the reach of children. 2. Wax 
matches are particularly dangerous, 
and should be kept out of the way of 
rats and mice ; be careful in making 
fires with shavings and other light 
kindling. 3. Do not deposit coal or 
wood ashes in a wooden vessel, and be 
sure biuiiing cinders are extinguished 
before they are deposited. 4. Never put 
firewood upon the stove to dry. 5. Do 
not put ashes or a light under a stair- 
case. 6. Fill paraffine lamps only in the 
daytime, and never near a fire or light. 
7. Be cautious in extinguishing matches, 
and never throw them on the floor. 8. 
Do not throw a cigar stump upon the 
floor, or into a box containing sawdust, 
without being certain that it is not on 
fire. 9. Do not blow out a candle, or 
put it away on a shelf or anywhere else 
until sui-e that the snuff' has gone en- 
tirely out. 10. A lighted candle ought 
not to be stuck up against a frame wall, 
or placed near any portion of the wood- 



work in a stable, manufactory, shop, 
or any other place. 11. Never enter a 
bai-n or stable at night with an un- 
covered light. 12. Ostlers should not 
be allowed to smoke about stables. 13. 
Never take an open light to examine a 
gas meter, or to search for an escape of 
gas. 14. Do not put gas or other lights 
near curtains. 15. Do not read in bed, 
either by candle or lamp light ; place 
glass shades over gaslights in shop 
windows, and do not crowd goods too 
close to them. 16. No smoking should 
ever be permitted in warehouses, es- 
pecially where goods are packed or cotton 
stored. 17. Stove pipes should be at 
least four inches from woodwork, and 
well guarded by tin or zinc. 18. Bags 
ought never to be stuffed into stove 
pipe holes ; openings in chimney flues 
for stove pipes which are not used 
ought always to be securely protected 
by metallic coverings. 19. Never close 
up a place of business in the evening 
without looking well to the extinguish- 
ing of lights and the proper security 
of the fires. 20. When retiring to bed 
at night, always take every precaution 
to see that there is no danger from your 
fires ; that the gas, if you use it, is 
properly extinguished ; and take care 
that your lights are safe. 

Where shall we spend 
our Holidays ? — In a previous 
page (157) we noticed some of the best 
English seaside watering-places ; we 
now follow on with those of Wales, 
Ireland, and Scotland. 

Welsh Watering-places. — Aber- 
gele. — This pleasant marine retreat 
lies in the county of Denbigh, on the 
great road from Chester to Holyhead, 
and about 213 miles from London. 
The climate is noted for its salubrity, 
and the sands are admirably adapted 
for bathing. Mrs. Ilemans, the cele- 
brated poetess, passed several years 
during her youth at Abergele. The 
" Cave Hill," a species of limestone 
rock, containing a remarkable cavern, 
divided in two, and the pictui'esque 
glen of Cefn Ogo, where Harold, the 
last of the Saxon kings, was attacked 
and overpoAvered by one of the Welsh 



A Good Tale is none the Worse for being Twice told. 177 



priaces, are wvW. worthy of a visit, as 
also the remains of an early British 
fort. Near the station is the scene of 
the terrible railway accident in August, 
1868, by which thirty- four persons 
were burned to death. 

A n E 11 Y s T w I T H . — This favourite 
watering-place lies on the centre shore 
of Cardigan liaj^, in Cardiganshire, and 
is romantically situated between lofty 
mountains in the neighbourhood of the 
famous Plinlinimon. The town is well 
built, and on one of the heights will be 
found the remains of the ancient castle 
of the celebrated Cadwaladr. The air 
is pure and bracing, and owing to 
the beach having a gentle incline, it is 
admirably adapted f>r bathing, and 
there is a mineral spring in the neigh- 
bourhood. 

Llandudno. — This is a favourite 
watering-place in the county of Den- 
bigh, lying immediately under the well- 
known pmmontoiy of the Great Ormes 
Head. The sand being quite free from 
stones, and the water perfectly clear, the 
bathing is excellent. The air of Llan- 
diitbro is very pure and bracing. 

lliiYL. — This fashionable resort is 
situated on the shore of the Irish Sea 
in Flintshire, about thirty miles from 
Ckester. The castle, the ruins of which 
still exist, was built by Llewellyn in 
1015. The air is very pure, the sands 
excellent, and there are numerous bath- 
ing machines, and hot and salt water 
baths. 

Swansea, or in "Welsh Abertawe, 
rests in the centre of the beautiful Bay 
of Swansea, wliich has been called the 
"Bay of Naples in miniature." Hot 
and salt water baths can be obtained 
here, but to enjoy regular sea bathing, 
the tourist must go to " the Mumbles," 
about six miles off. There is excellent 
trout-fishing in the neighbourhood. 

Irish "Watering-places. — Bray. — 
This pretty and fashionable resort lies 
about twelve miles from Dublin, partly 
in that county and partly in "Wieklow. 
The air here is particularly pure and 
bracing, and there is ample accommoda- 
tion for bathing, and hot and saltwater 
Laths can be had. The tourist to Bray 



should not fail to visit the far-famed 
glen of the " Dargle " and Powerscourt 
in the neighbourhood. 

HoLY'wooD. — This pretty little place 
is the delight of the citizens of Belfast, 
from which town it is distant only five 
miles, on the shore of Belfast Lough. 
There is excellent sea bathing, batbs, 
and several chalj'beate springs. Largo 
quantities of mussels are found on a 
mussel bank at Holywood. 

IIowTH. — Every one must be fami- 
liar with the majestic " Hill of Howth," 
forming as it does so prominent an 
object as seen from Dublin Bay. The 
village, which is most agreeably placed, 
is approached through a very charming 
country. Excellent sea bathing can be 
had in the romantically situated Bay of 
Balruddery close by. Howth is rich in 
historic reminiscences, and there uie 
the remains of a Druidical temple. 

Kingstown. — To those of our readers 
Avho occasionally visit Ireland by way 
of Holyhead, Kingstown must be well 
known as the place of debarkation of 
the mails. KingstoAvn is famous for 
its harbour, its piers, which form a 
splendid promenade, and its revolving 
lighthouse. During the summer, races 
and regattas take place, and a military 
band plays nearly every evening. Ex- 
cellent sea bathing can be had at 
Monkstown and Blackrock, lying close 
to Kingstown, the bathing places being 
quite sheltered from observation by 
high walls. 

Tr^^more. — Tramore is in the county 
"Waterford, and is five miles from the 
city of that name, from which it can be 
reached by rail. The sands, which are 
hard and firm, arc three miles in length, 
and excellently adapted for bathing. 
The town, which is particularly clean, 
abounds with accommodation for visi- 
tors of every class, and the air is pure 
and bracing. 

KiLKEE. — This place lies at the upper 
end of ICilkee Bay, and is much fre- 
quented by visitors who like a hracing 
atmosphere and the fresh breezes of the 
Atlantic. The sands are hard and firm, 
pleasant to walk or ride on, and the 
cliffs in the neighbourhood are very 



178 



Hark to the Roar on the Rocky Shore ! 



high and picturesque. The accom- 
modation is excellent. Kilkee is about 
fifty miles from Limerick. 

BuNDOKAN, near Sligo, is the favour- 
ite bathing place of the inhabitants of 
the north-west of Ireland. It some- 
what resembles Ilfracombe, but being 
on the open Atlantic the air is much 
more cool and bracing, the beach is 
rough, but the bathing is considered 
good, and also the accommodation for 
visitors. 

QuEEXSTOAVN IS perhaps the most 
beautifully situated M'atering-place in 
this kingdom. The town rises in rows of 
cicscent-shaped terraces from the edge 
of a large and spacious harbour, and the 
sniids are most excellent for bathing. 
The climate is extremely mild and 
equable, particularly suited for con- 
sumptive patients, who pass the winter 
here in great numbers. It is near the 
City of Cork, and can casilj^ be reached 
by rail. 

EossTREvou AND Warrenpoint are 
situated close to each other, on the north 
side of Carlingford Lough, about seven 
miles from Newry. Lying in a wooded 
glen at the base of the Moiu-no moun- 
tains, both towns are sheltered from the 
north and west winds, and consequently 
have a mild and pleasant climate. 

Scottish Watering - places. — 
North Beravick. — This is a favour- 
ite sea-bathing retreat of the inhabit- 
ants of the Scottish capital, from which 
it is distant an easy journey of an hour 
by rail. The little town Lies on the 
shore of the German Ocean, at the mouth 
of the Frith of Forth. The beach is 
firm and sloping, and well suited for 
bathing, and there is good lodging ac- 
commodation. Close to the town are 
the ruins of Tantallon Castle, made 
famous in the poem of " Marmion," 
and a few hundred yards from shore, 
the Bass Eock, with its melancholy 
associations of the Scottish Covenanters. 

0)iAN.- — Oban is most romantically 
situated on the margin of a magnificent 
bay, on the coast of Argylleshire, but 
from some cause or another which has 
not yet been ascertained, the number 
of visitors who take up their quariers 



is small. The railway, however, now 
forming from Callender to Oban, ia 
expected very much to increase the 
popularity of this highland watering- 
place. As the bather has the sea fresh 
from the Atlantic, he has the fullest 
advantage of pure water, but the want 
of bathing machines is much felt. Ex- 
cursions can be made from Oban to the 
world-renowned Stafi'a and lona. 

Eothesay. — The aspect of the town 
of Eothesay, particularly on a summer 
evening, is so charming, that we shall 
best convey an idea of it to our readers 
by quoting the words of a recent poet : — 

" Between the hills, the rising mist 
Is flusht with sunset's loveliest rose; 
From purple glens the gloaming grows, 
And dyes the sea with amethyst." 

Eothesay lies at the top of the bay of 
that name, on the northern shore of the 
Frith of Clyde, and is the capital of the 
island of Bute. The Scottish title of 
the Prince of "Wales is derived from 
Eothesay. There is no good sea bath- 
ing accommodation to be had here, 
but it can be found at Port Banna- 
tync, a village immediately contiguous. 
Tlie climate of Eothesay is remarkably 
equable and mild, and admirably 
adapted for persons labouring under 
pulmonary complaints. Numerous ex- 
cursions can be made from the town, 
as all the passenger steamers call both 
going and returning. Lodgings are 
comfortable and very moderate. 

Dunoon and Innellan. — These are 
two of the most charming and popular 
watering places on the west coast, lying 
on the northern bank of the Clyde, 
about forty miles from Glasgow. 
Dunoon is a place of considerable an- 
tiquity; but Innellan, which may be 
called a suburb to Dvmoon, is quite of 
modem creation. From here excur- 
sions may be made to dozens of places 
of romantic interest by steamers, which 
call at the pier nearly every half-hour 
daily. There is capital bathing, and 
hot or cold baths can be had at the 
principal hotels. 

Helensburgh. — This delightful 
place lies on the northern bank of the 
river Clyde, opposite Greenock, and 



A^vay, away to the Deep Blue Sea. 



179 



about twenty-four niiles from Glasgow, 
and is a great favourite witli the citi- 
zens of St. Mimgo, as the patron saint 
of Glasgow is designated. Hot, cold, 
and shower baths can readily be ob- 
tained, and there is a good place for 
sea bathing, but there ai-e no machines. 
The " Tail of tbe Bank," so well known 
in connection with vessels leaving Gla.i- 
gow for abroad, is close to Helens- 
burgh, and here ships have tbeir com- 
passes adjusted. 

Largs and Millpokt. — Largs is one 
of the most fashionable marine retreats 
in Scotland, and is prettily situated on 
the southern bank of the Frith of 
Clyde, on the coast of Ayrshire, -while 
MUlpoi't nestles under one of the Cum- 
braes, two large islands which lie 
nearly at the mouth of the estuary of 
the Clyde. It is related of a farmer 
minister of the Scottish Church on the 
Cumbraes, that in the course of praj^ers 
(which in the Scotch Church are alwaj-s 
extempore), he craved a blessing on the 
islands of the Cumbraes, and the ad- 
jacent islands of Great Britain and Ire- 
land ! Sea bathing, both at Largs and 
Millport, is excellent. 

AiiDKossAx. — This pleasant water- 
ing-place lies on the Ayrshire coast, 
opposite the Island of Arran, and about 
thirty miles from Glasgow. The houses 
and streets are elegant, and it possesses 
a pier 900 feet in length. In the ruins 
of the castle on the hill above the town 
is a dungeon known as " Wallace's 
Larder," having been the scene of an 
act of signal vengeance on tbe part of 
the Scottish hero against Edward I. 
There is excellent bathing and mineral 
waters. 

St. Andrews. — As the ancient ar- 
chiepiscopal metropolis of Scotland, and 
the scene of many historical associa- 
tions, St. Andrews claims peculiar 
interest. Here is to be seen what is 
supposed to be the oldest place of 
Christian worship in Great Britain, the 
Church of St. Eegulus. Here in 1516 
Cardinal Beaton, one of the dignitaries 
of the Komish Church, was assassinated, 
and at Magus Moor, close by, a little 
more than a hundred years later. Arch- 



bishop Sharpe, of the Episcopalian 
Church, suffered the same fate. St. 
Andrews is romantically placed on tho 
shore of the German Ocean, on the 
coast of Fife, and about thirty miles 
fr-om Edinburgh. Excellent bathing 
can at all times be had ; hot and cold 
baths, and good lodgings. 

Nairx. — This very ancient royal 
burgh is situated on the shore of the 
IMoray Frith, and at the mouth of the 
river Nairn. The air is remarlcably pure 
and bracing, and the sea batliing excel- 
lent, while hot, cold, or shower baths 
can easily be had. In the neighbour- 
hood of Nairn is Cawdor Castle, the 
supposed scene of the murder of King 
Duncan in Shakspeare's play of Mac- 
beth, and bet^'een Nairn and Forres 
lies "the Blasted Heath," immortalized 
in the same tragedy. 

TuE Isle of Man. — The Isle of Man 
is in the Irish Sea, nearly equidistant 
from England, Scotland, and Ireland. 
Tlio climate is remarkably salubrious, 
and there is sea-bathing in abun- 
dance both at Douglas and Eamsey. 
About eleven miles from Douglas and 
sixteen from Ramsey, is situated Peel 
Castle, made famous by Sir Walter 
Scott in the largest of all his novels, 
" Peveril of the Peak." The Isle of 
Man formerly belonged to the Dukes 
of AthoU as "Kings of Man," but the 
island was ceded to the British Crown 
in 1829. 

Law of Mortgage. — Amort- 
gage deed resembles a conveyance, but 
contains a provision that on the bor- 
rowed money being paid, the mortgagor 
shall re-convey the land to the mort- 
gagee. Or the borrower may in secu- 
rity deposit his title-deeds with the 
lender. Except in Middlesex and York- 
shire, mortgage deeds in England do 
not require to be registered. A mort- 
gagee may assign his mortgage security 
to another. The mortgagee, if his 
claim is not satisfied at the time speci- 
fied, may dispose of the estate and pay 
himself from the proceeds. Or he may 
enter into possession and draw the rents 
until his claim is discharged. Or he 
may foreclose the mortgage by a suit in 



I So 



Be you never so High, the Law is above yon. 



Chancery. "When there are several 
mortgages over the same estate a third 
mortgagee may purchase the first mort- 
gage and gain priority for his whole 
advances over the second mortgagee. 
Until the estate is sold, the mortgagor 
can, on the payment of the debt, com- 
pel the mortgagee to restore his pro- 
perty to him. Trustees who, in Eng- 
land, invest fimds in mortgages, do so at 
theii' own risk, since mortgages are not 
held as first-class securities. 

In Scotland there is a regular system 
of registration of deeds concerning 
land, and therefore bonds and disposi- 
tions in scciuity are of much higher 
value than in England. Trustees in 
Scotland are entitled to invest funds 
in mortgage secmity ; but in Scotland 
lands cannot be mortgaged simply by 
depositing the title-deeds with banks. 

Law of Partnership. — A 
community of profit legally establishes 
a partnership, but a person receiving 
by way of anmiity a portion of the pro- 
fits of a business is not thereby con- 
stituted a partner. A dormant partner 
has equal rights and must share lia- 
bilities with those Avho are the ostensible 
partners. Partnership is formed by 
word or writing. When no specified 
time is settled, the partnership may be 
dissolved at the pleasure of either of the 
parties. Should it not be otherwise 
stipulated in the contract, the death of 
one of the partners dissolves the partner- 
ship ; and so does his bankruptcy. One 
partner can bind the firm in all matters 
Avithin the scope of the partnership. 
Dissolution of partnership must be in- 
timated in the London Gazette, and 
should likewise be announced by cir- 
culars to all persons having transactions 
with the firm. 

The law of partnership in Scotland 
is similar, with the following distinc- 
tion:— While in England partners can- 
not in a court of law sue each other in 
respect of partnership transactions, the 
member of a finu in Scotland may sue 
the firm as if it were a distinct person. 
A firm in Scotland may be made bank- 
rupt without a sequestration of the 
in,dividual partners. 



La-w of Receipt Stamps. 

— When a receipt is in writing, and the 
sum paid is £2 or upward*, it must be 
stamped with a penny receipt stamp ; it 
is otherwise inadmissible as evidence 
of paj-ment. Payments to accoimt on 
sums of £2 and upwards, if acknow- 
ledged by a Avritten receipt, must ho 
severally denoted by adhesive penny 
stamps. A written receipt for Crown 
taxes of any amount requires no stamp, 
and in like manner soldiers and sailors 
are exempted from stamp duty in ac- 
knowledging receipt of their pay. Ee- 
ceipts for deposits with bankers are 
exempted. Bankers' cheques must 
each be impressed with a penny stamp. 

Catarrh. — There is perhaps no 
complaint so common as catarrh, or 
cold in the head ; it occurs both in 
winter and summer ; and it is generally 
said that a summer cold is more difii- 
cult to get rid of than a winter one. 

The attack sets in with pains in the 
limbs and back, lassitude, and a sense 
of tightness across the forehead, re- 
peated sneezing, watery and inflamed 
eyes, and inci-eased discharge from the 
nose ; sometimes there is inflammation 
of the throat and tonsils, and an erup- 
tion of vesicles about the lips. 

llemedies without number have been 
recommended for catarrh, but few are 
better than the old-fashioned plan, — 
putting the feet into hot water, giving 
ten grains of Dover's powder, a hot 
di-ink, and plenty of blankets. Dr. Wil- 
liams has said that any cold can be 
cured in forty-eight hours or less by a 
total abstinence from liquids, but most 
people would think the remedy worse 
than the disease. Persons susceptible 
to catarrh should wear warm imder- 
clothing, and use a cold bath every 
morning. 

Hay Fever or Asthma. 
— This very peculiar disease appears 
generally as a severe attack of catarrh, 
with asthmatic symptoms superadded. 
The lining membrane of the eyes, nose, 
throat, and lungs is all more or less 
aftected. The patient suffers from head- 
ache, sometimes severe, sneezing, irri- 
tation of tLe rose and throat, witli a 



Apothecaries would vot giv: Pills in Sugar unless they 7oere B liter. 1 8 1 

dry harassing cough. Tho asthmatic 
attacks come on generally towards 
evening, and last from one to three 
hours, causing great distress. 

Hay fever is not a very common 
complaint, and only attacks those per- 
sons who from some peculiarity of con- 
stitution are susceptible to tho causes 
producing it. It is supposed to be 
caused by tho inhalation of the pungent 
aroma of spring grass and hay, but the 
inhalation of the powder of ipecacuanha 
M'ill also produce it in certain indivi- 
duals. In the United States, where the 
rose is largely cultivated, similar at- 
tacks sometimes occur ; it is then called 
rose fever or rose catarrh. 

The best treatment is change of air, 
to the sea-side if possible. During the 
attacks antispasmodics, such as sal vo- 
latile, ether, or an emetic, if the patient 
is able to bear it, inhalations of hot 
steam medicated witli creosote, carbolic 
acid, or turpentine will be found useful. 
"When the attack passes off the general 
health should be improved by tonics, 
diet, &c. 

Syrups. — In medical practice 
these preparations are principally em- 
ployed to render active medicines less 
unpalatable. They are of various kinds. 
It will be sufficient to describe a few of 
those most useful in a household. "What 
is known as simple syrup is prepared 
by boiling two and a half pounds of re- 
fined sugar in a pint of water till the 
sugar is dissolved, after which it ought 
to be allowed to cool. The scum should 
then he taken away, and tho syrup 
poured ofl' and kept for use. It is used 
in this case merely to sweeten such 
medicines as can be given when mixed 
with it. 

Syrup of Senna. — This medicine 
differs from what is called " simple 
syrup" in possessing medical proper- 
ties. It is prepared by digesting to- 
gether for twelve hours two ounces of 
senna leaves, one ounce of bruised 
fennel seeds, then straining the liquor, 
mixing it with three ounces of manna 
and a pound of refined sugar, and boil- 
ing the whole to a proper consistence. 
This syrup is well adapted as a con- 



venient laxative for children. The dose 
may be three or four teaspoonfuls. 

SvHUP OF Oi'iVM. — This is prepared 
by mixing with an ounce of the simple 
syrup twenty drops of Battley's solu- 
tion of opium. It is often of great use 
in allaying the irritation which fre- 
quently follows recent colds and keeps 
up a cough ; it also allays pain and in- 
duces sleep in delicate ])atients and 
children. It is of considerable value 
in clironic coughs and asthmatic affec- 
tions. In grown-up persons the dose is 
one or two teaspoonfuls taken occa- 
sionally, and when sleep is to bo pro- 
cured or pains allayed double that dose 
may be taken. A third or oven a fourth 
of the quantities mentioned is sufficient 
for children. 

Decoctions are solutions of tho 
properties of vegetables obtained by 
boiling, which is presumed to be a more 
effective method of extracting their 
properties than mere infusion. In 
making decoctions it is necessary to 
subdivide tho substances to be boiled 
as much as possible, in order that tho 
soluble parts of the vegetables be nioie 
rapidly obtained. All decoctions ought 
to be quickly made, and not long kept, 
because the chemical constituents of 
many vegetable substances are liable to 
form compounds, by reacting on one 
another, entirely dilFercnt from those 
they originally possessed. No more, 
indeed, ought to be made than is suffi- 
cient for immediate use. 

Simple Decoction of B.\tiley. — 
Take of pearl barley two ounces ; water 
five pints. Wash the barley to remove 
any foreign substances that may adhere 
to it, then pour upon it half a pint of 
water and boil it for a few minutes, 
tluow away the water in wliich it has 
thus heen boiled, then add the re- 
mainder of the water boiling ; hoil 
down to two pints and strain. This is 
the common barley water. In all dis- 
eases producing thirst and accompanied 
by irritation it is well kno^vn to be of 
great service. 

Compound Decoction of Barley. 
— Take of the simple decoction of barley 
immediately above described two pints; 



l82 



Diseases are the Tax on Pleasures. 



sliced figs, two ounces ; liquorice-root 
bruised, half an ounce ; raisins stoned, 
two o\mces ; water, a pint. Boil the 
•whole down to two pints and strain it. 
This preparation has a laxative effect, 
but this may he checked by the addi- 
tion to the quantity now stated of two 
or three teaspoonfuls of the syrup of 
poppies. 

Compound Decoction of Aloes. — 
Subcarbonate of potash, two scruples ; 
extract of liquorice, half an ounce ; ex- 
tract of spiked aloes, powdered myrrh, 
powdered saffron, of each a drachm ; 
water, one pint. Boil down (he whole 
to twelve fluid ounces, strain the decoc- 
tion, and then add compoxind tinctiire 
of cardamoms, four ounces. This is a 
mild laxative of much service in bilious 
and nervous ailments, low spirits, con- 
stipation, and irregularities of tbe in- 
testinal canal and uterine functions. 
The dose is from half an OTince to four 
ounces taken in the morning. It is 
most iiseful if taken every second 
morning for two or three months, and 
only in such doses as shall be found by 
experience to act gently on the bowels, 
and not to produce a violent effect. 

Decoction of Peruvian Bark. — 
Lance-leaved Peruvian bark bniiscd, 
one ounce ; water, one pint. Boil for 
ten minutes, and strain while the liquor 
is hot. The dose is from one to three 
ounces. It is an excellent tonic, and 
of great use in agues and low nervous 
fevers. 

Astringent Decoction. — Oak bark, 
one ounce ; water, two pints. Boil 
down to a pint, and strain the liquor. 
This decoction is of great use in all 
eases in which its astringent properties 
are required, as, for example, in piles, 
and in the ailment known as whites. 
In such cases as the latter it is injected 
by a syringe, in the former it is used as 
a lotion. It is useful also in sore throat 
and a relaxed condition of the uvula, in 
which last cases three drachms of the 
tincture of capsicum will be found an 
excellent addition to each half-pint of 
the decoction. 

Compound Decoction of Sarsa- 
PARiLLA. — Sai'saparilla root sliced, two 



ounces ; boiling water, two pints. 
Macerate for four hours in a vessel 
lightly covered and placed near the 
fire. Having done this take out the 
sarsapariUa and bruise it ; then place it 
again in the liquor ; macerate as before 
for four hours along with the raspings 
of guaiacum wood, bark of sassafras 
root, liquorice root bruised, of each half 
an ounce ; and bark of mezereon root, 
one drachm and a half, and strain the 
decoction. This is an excellent altera- 
tive and diaphoretic, or promoter of 
perspiration. It is of very signal effi- 
cacy in chronic rheumatism, cutaneous 
eruptions, indigestion, and various dis- 
eases arising from disorder of the con- 
stitution. 

Emulsions consist of mucila- 
ginous substances and water, which, 
being bland and soft in character, tend 
to allay initation in the lungs and 
bowels, and serve, if necessary, as 
vehicles by which such medicines can 
be administered as cannot conveniently 
be given in a liquid state. 

Emulsion of Gum-arabic. — Gum- 
arabic in powder, two drachms ; sweet 
almonds blauched and white sugar, of 
each half an ounce ; warm barley water, 
a pint. Dissolve the gum in the barley 
water, and when almost cold pour the 
liquor gently on the almonds and sugar, 
previously mixed and pounded into a 
powder, rubbing then." so as to form a 
miUcy mixture, after Mhich strain the 
M'hole. This emulsion is very useful 
in ordinary colds and coughs, as well as 
in strangury and irritation in the uri- 
nary organs ; it is also well adapted as 
a means of administering medicine in 
these and other ailments. 

Emulsion for Becent Coughs. — 
Oil of sweet almonds, one ounce ; the 
yolk of one egg ; orange-flower water, 
five ounces ; mucilage of gum-arabic, 
half an ounce. Mix all together. A 
tablespoonful is the dose when the 
cough is troublesome. Half the quan- 
tity is adapted to young children. 

Emulsion for Coughs of Long 
Standing. — Gum - ammoniac, two 
di-achms ; spring water, half an im- 
perial pint. The ammoniac ought to 



One is not so soon Healed as Hurt. 



be nibbed ^^•cll, and tho water at the 
same time pradually added till both 
are thoroughly mixed. Strain the 
whole for use. In asthmas and old 
coughs, where there is no accompany- 
ing inflammation, the emulsion acts as 
an expectorant. The dose is one or 
two tablespoonfuls mixed with an equal 
quantity of almond emulsion made in 
the manner following. 

Almond Emulsion. — Almond con- 
fection, two ounces ; spring water, 
one pint. Let the water bo gradually 
added to (ho confection, which ought to 
be rubbed at the same time, and then 
strained, when it will be ready for 
use. 

Eoo Emulsion. — This can be pre- 
pared as follows : — Rub the yolks of two 
or three eggs and a little white sugar 
with a ]>int of cold water, a glass of 
white wine, and a little lemon juice. 
This emulsion is useful as a remedy 
for coughs, hoarseness, costiveness, and 
spitting of blood ; in addition to this it 
is • restorative drink, and from its 
nutritive qualities of much benefit in 
all cases of weakness. 

Cookery for Invalids. — 
TAnocA Jelly. — "Wash in two or 
three waters a tablespoonful of large 
tapioca ; let it soak in fresh water for 
five or six hours ; and then in the same 
water simmer it to a clear jelly. Fla- 
vour it to taste. 

Light Flour Puddlno. — Boil a tea- 
cupful of milk, putting into it smoothly 
a spoonful of tine flour. As it grows 
cold stir it to prevent the flour from 
settling at the bottom. When cold add 
the yolk of an egg well beaten, and a 
small quantity of salt ; tie it up in a 
buttered teacup or small pudding-basin, 
plunge it into a saucepan of boiling 
water, and boil it fast for half an hour. 
"When turned out it should be firm 
enough to stand. 

Bread Pudding. — Pour on two 
tablespoonfuls of bread cnmibs o cup of 
boiling milk ; Avhen cold add the beaten 
yolk of an egg, and a tablespoonful of 
powdered white sugar, and boil in a 
basin for a quarter of an hour or twenty 
minutes. A bitter almond bruised, 



183 



cinnamon, or lemon peel, may bo boiled 
in the milk to give a flavour. 

AuRowRooT Pudding. — Mix a table- 
spoonful in cold milk, and pour it into 
boiling milk. When cool add the yolk 
of an egg well beaten, and a little 
sugar; put it into a basin, and boil 
ten minutes. 

Tai'ioca Pudding. — Tapioca is to be 
prepared like arrowTOot, whether as a 
jelly or a pudding. It is requisite, 
however, to soak the tapioca very long 
in water, and afterwards to steep it in 
milk. 

llicE Blancmange. — Wash a table- 
spoonful of best rice in two waters, 
then set it to boil, with a small bit of 
lemon peel or cinnamon, and two table- 
spoonfuls of white sugar in half a pint 
of milk. If the rice absorbs all tho 
milk, add as much more as will keep it 
soft and moist ; when boiled to a pulp, 
put it into a mould till cold, when it 
will tiini out. 

Seaside Studies.— To Pre- 
serve Specimens of Seaweed. — 
Those who visit the sea-side may 
find an interesting occupation in pre- 
seiring specimens of the Algic, for 
which a largo number of the smaller 
kinds are well adapted, many of them 
retaining their delicate hues when pro- 
perly dried, although fading \\4th more 
or less rapidity when exposed to the sun. 

In making a collection of seaweeds 
for preservation, it is of importance 
to gather those which flourish in 
tho rocky pools left by the recess of 
the tide, or such as have been recently 
cast on the shore. The colours of such 
specimens are stronger and more de- 
cided than when they have been left 
exposed to the air and sunlight. Many 
beautiful and rare specimens are fre- 
quently cast ashore by a storm, and 
some may bo discovered in their natural 
habitations on the occasion of low 
spring tides. After collecting the weeds, 
proceed to their preservation as soon as 
possible. 

Take possession of a large table for 
your operations, have a white table- 
cloth laid on it, and then place on it 
the basin containing the specimens (in 



1 84 



The Society of Ladies is the School of Politeness. 



fresh water), another basin, also full 
of fresh water, a jug of M'ater, and the 
largest dish of your dinner service. 
Place beside you plenty of common 
white writing and white cartridge paper. 
Fill the dish with water, select a piece 
of " weed" from the basin, wash it in 
the second basin, and, according to its 
size, select a piece of paper, which lay 
on the dish, letting the water cover it ; 
then float the piece of weed in the water 
over the paper, spreading it carefully 
out, cutting away part of the branches 
if too dense to be well displayed, and 
taking care to unravel all twists in the 
larger stems. A very convenient im- 
plement for this is a middle-sized 
camel' s-hair pencil, or paint brush, with 
the top end of the stick made shai-p. 
A pin or needle is too thin, and tears 
the soaked paper. The brush serves to 
sweep off fragments which float about 
the specimen. AYhen nicely arranged, 
the paper with the seaweed on it is 
gently drawn from the water, watching 
that the sprays keep their proper places ; 
it is drained for a few seconds, and 
laid on the tablecloth. Continue thus 
tiU the table is full, or till the specimens 
first done begin to dry, which they 
must not be permitted to do at this 
stage. Then lay over each a piece of 
smooth fine rag, and proceed to put all 
under pressure. The press may be very 
simple. On a broad flat board lay two 
or three old newspapers flatly folded, 
then one of the specimens on its wet 
paper with the rag over, then two or 
three more newspapers, then another 
specimen, and so on to the end. When 
all are thus laid smoothly, place a board 
on the top with one or two heavy books, 
and on top of all a bag of shot, or any 
other heavy weight. A ream or two of 
blotting-paper would be better than old 
newspapers, but is not always so easily 
procured. In two or three days, at 
most, remove all the damp newspapers, 
and substitute others which are per- 
fectly dr)', but do not disturb the rags 
until the papers on which the weeds 
are spread have become dry ; then the 
rag will peel off the most delicate fronds 
without injury, leaving the specimen 



(in most cases) closely adheiing to tlio 
white paper. Only a very few of the 
algce become loose when dry, but they 
have a propensity to contract afterwards, 
and require to be kept closely between 
the leaves of a large book, or to be 
attached by means of gum to the blank 
pages of a book prepared for the pur- 
pose, with a memorandum stating the 
name of the specimen, the time when 
it was gathered, the place in which 
it was found, and any other particulars. 

Many of these plants are delicate and 
beautiful in the extreme ; and when 
fixed to the paper, they may with great 
advantage be subjected to examination 
with a microscope. The weeds thus 
prepared preserve their colours exqui- 
sitely, — at least, if care be taken to Avash 
out the salt water before drying them 
and they can be rendered available for 
the formation of ornaments, which are 
very pretty for baskets, &c. 

HoAA'^ to "Warm a Large 
RooiTl. — The system of heating large 
rooms, public halls, and churches, by 
means of a hot water apparatus is un- 
questionably the best, alike on the score 
of comfort and of economy. A writer 
in the Builder has described a method 
adopted by Dr. Hayward, of Liverpool, 
to warm and ventilate liis own residence. 

" The air is received at the basement, 
through gratings from the streets, into 
a chamber, where it is heated by hot 
water pipes. The warm air flows iip- 
wards through other gratings into a 
lobby on the next floor, from which it 
is diffused into the rooms on that floor, 
which are connected by gratings with 
the central lobby. A further draught 
of air is carried to a lobby on the next 
floor, and diff'used in like manner. In 
each room there is a grating over the 
chandelier, into which the foul air flows, 
and it is carried up from each room 
through a pipe xmtil the entire foul air 
is concentrated in a small chamber at 
the top of the building. This chamber 
is connected by a shaft with the kitchen 
cliimney, and the foul air is drawn 
down through this shaft, and escapes 
from the chimney shaft through flues 
which run parallel with the smoke flue 



Pen and Ink are Wifs Plough. 



185 



of the kitchen. Dr. Hayward insures 
an equable temperature either in sum- 
mer or winter, and obviates all the 
ordinary di-aughts of houses, which are 
productive of cold and disease." 

A Few Hints on Short- 
hand Writing.— In these days 
of the electric telegraph, the universally 
applied steam-engine, and the other 
endless contrivances for the saving of 
time and labour, shorthand \n-iting has 
become so useful that we need offer no 
apology for giving the subject a place 
in the present work. This very cvii ious 
and instructive art is no longer the 
special accomplishment of newspaper 
reporters. It may be learned as easily 
and practised as successfully by ladies 
as by persons of the other sex. 

As an evening employment, espe- 
cially in families that include several 
young people among whom there is 
not much difference of age, its study 
will be found interesting, and, like all 
other employments in which the thoughts 
and endeavours of all the members of a 
household are constrained to rim in the 
same channel, it will tend to preserve 
the sympathies of the family group in 
healthy activity, and as a variety of 
home education, the attention it awakens, 
the perseverance it demands, and the 
information which those who practise 
it cannot fail to acquire, constitute it a 
very valuable kind of training. No one 
who has attained any ordinary degree 
of facility in writing shorthand, can 
have any difficulty in expressing him- 
self accurately on paper, whether what 
he is asked to write be a letter, a de- 
scription, a report, or a naiTative. But, 
of course, the chief benefits of a know- 
ledge of shorthand are not seen so much 
ia the home as in the place of business, 
the warehouse, and the office. No per- 
son can possibly be the worse for know- 
ing shorthand, and wo cannot conceive 
of a situation in life in M'hich it would 
not in a greater or less degree be an ad- 
vantage. Clerks in mercantile houses, 
government clerks — all, indeed, whose 
business it may at any time be to write 
letters, know the value of this accom- 
plishment, in taking down letters dic- 



tated to them prior to writing them out 
in long hand, in drawing up the first 
drafts of statements afterwards to be 
elaborated, &c. In the journals of the 
day advertisements for shorthand clerks 
to assist in the coixespondence of mer- 
cantile estabUshmeuts are continually 
appearing. It is perhaps only to him 
who wishes to become a newspaper re- 
porter, however, that the ability to take 
a verbatim note is a sine qua non, but as 
it is the object of this work to treat on 
subjects from a social point of view, to 
consider them as they affect society 
generally, and not as they affect the 
professions merely, we shall employ the 
limited space at our disposal chiefiy in 
pointing out what, after some years of 
practical acquaintance with it, we con- 
sider the best system of shorthand, in 
briefly explaining that system, and in 
giving hints to learners, leaving the 
young reporter to what he already knows 
are his only efficient teachers — study of 
the more contracted forms and practice. 
The only competent authorities on 
the different systems of shorthand are, 
doubtless,professional shorthand \\Titers. 
Many of these gentlemen write systems 
of their own, or sj'stems based upon 
the invention of some one else, but upon 
which they have grafted a series of 
original contracted forms. Some write 
stenography, others write phonography 
in one form or another, and there is 
some difference of opinion respecting 
the merits of the systems. But the 
general opinion among reporters is that 
the system of phonography invented by 
Isaac Pitman, of Bath, in 1837, is th» 
best, as it is also the most generally 
practised system of shorthand ; and 
though many reporters commend the 
systems of Taylor, Gurney, and others, 
yet most of them, if asked the question, 
would certainly answer that if they had 
to begin the study of shorthand anew, 
they would study Pitman's phono- 
graphy in preference to any other 
method. If asked to give his reasons 
for this preference, a practical shorthand 
writer would state that Pitman's method 
is unusually systematic, its structure is 
as thoroughly logical as any system of 



i86 



Sliort Reckonings are soon cleared. 



Mriting in other symbols than letters 
can ■well he, it is built \ip like a lan- 
guage, and by it the most rapid speakers 
can be fully reported. There being no 
occasion for using any other than the 
recognised forms and combinations in 
order to keep up with speakers, one 
reporter's notes can be read by all other 
reporters who write this system. All 
the exigencies of the sounds of the Eng- 
lish language are so completely pro- 
vided for by the consonant and vowel 
symbols, that phonography can be writ- 
ten to ordinary dictation as legibly as 
long hand, and instances are mentioned 
of speeches taken verbatim having been 
set up by printers who knew the system, 
direct from the shorthand notes. 

Phonography, or " sound-writing," 
is simply the writing of our language 
by symbols representing sounds. The 
symbols that represent simple consonant 
sounds can all be made with only one 
motion of the pen or pencil. This is 
really the key to shorthand writing. 
In writing the letter <, tliree motions of 
the pen are reqiiii-ed, but in striking 
the 23honctic symbol for that letter only 
one motion is lequired. The following 
are the phonetic symbols for the simple 
consonant sounds : — 

CONSOISANTS. 

\\ W // 

p b t d ch j J' g 

V^ ( ( ) ) J J 

i V tli(iu) th(en) s z sh zli 



y 



1 r 



All these forms are written in the 
way that is found to make the most 
elegant, and therefore the most swiftly 
M'ritten outline, when combined with 
other forms : that is to say, the upright 
and sloping forms are written from top 
to bottom, and the horizontal forms 



from left to right. One exception to 
this rule is the form for the letter I, 
which may be written either from the 
bottom or the top to suit convenience ; 
and the duplicate form for the letter r, 
which is written from the bottom. The 
reason for these exceptions is the all- 
important one that when the writer of 
phonography has finished one word his 
hand must be in the position most con- 
venient for writing the succeeding 
word. It will have been seen that in 
the above table the only difference be- 
tween the pairs of symbols for the 
letters p and b, t and d, &c., is that the 
first symbol in each pair is written thin, 
and the second thick; a plan which 
represents the relation of the one sound 
to the other, the first sound in each pair 
being less intense than the second. 

From the above table, then, we are 
to suppose, for the present, that the 
consonant skeletons of all English words 
can be written. In phonography the 
VQwel sounds are expressed by dots, 
dashes, curves, and arrowheads, arranged 
as follows : — 

VOWELS. 
Short. 



im, ell, ill, olive, j(p, fowl. 

L072r/. 

all eh ee aw 6 65 



dims, ale, eel, all, ope, food. 
DIPHTHONGS. 

I ow u ai oi 

Vl AI I ^1 -/I 

isle, ckI, t«ne, ay, oil. 

From what has been explained of this 
system of shorthand, the student may 
now be able to write phonetically the 
line, — 
" Be fit to live, that you may be fit to die." 

In writing this line the first word 
will be phonetically expressed by writ- 



A IVoman^s Work is nrcer at an End. 



187 



ing the symbol for the letter h, and 
marking the dot for the vowel e after 
it; the second word by writing the 
symbols for / and t without lifting the 
pen, and inserting the dot for the short 
i behind the t, and so on. 

There are three styles of phonogra- 
phic writing, — the full alphabetical 
style, in which the symbol for each in- 
dividual consonant sound is written out 
in full, and all the vowel points in- 
serted; the corresponding style in which 
a number of words of frequent occur- 
rence, such as "and," "the," and "that," 
calicd " grammalogues," are expressed 
by single letters ; and the reporting 
style, which, according to Mr. I'itman, 
can be written at the rate of 200 words 
per minute, and might be written still 
more rapidly if the organs of speech 
did not forbid man to pronoimce a 
greater number of words distinctly 
within that time. In the reporting 
style of phonography every expedient 
is made use of to insure swiftness with- 
out endangering legibility. 

A good style of shorthand writing is 
seldom learned by persons advanced in 
years ; for with age the hand loses its 
tiexibility, there is a disinclination to 
master preliminary details, and the 
occupations of life become too exacting 
to allow of a sufficient amount of time 
being devoted to an employment that 
is not immediately productive. Tliat 
phonography may be mastered in boy- 
hood is attested by the fact that in 
many newspaper oHices the minor re- 
porting duties are discharged by young 
men still in their teens. The student 
should therefore commence young, and 
practise daily. If a week is allowed to 
pass without practice it will be neces- 
sary to go back over old ground, and 
the time will be spent in revision w hich 
might have been devoted to the acqui- 
sition of fresh knowledge. 

A few lessons will enable a student 
to master the preliminaries, and get 
into the coiTesponding st5de of phono- 
graphy; but, having advanced so far, 
he must be content to labour patiently, 
and practise regularly, until he can 
write to dictation neatly and freely. 



His work when practising this style 
must be in every sense thorough. JEIe 
must make himself complete master of 
the exercises given ; must commit to 
memory, and practise daily, the lists of 
" grammalogues" and "phjaseograms," 
and must never weary in writing to 
dictation; and in this exercise he must 
endeavour to be neat and exact in form- 
ing his words, rather than to be quick 
in getting over the paper. Swift, care- 
less practice does no actual good. In 
his initiatory practice he must trans- 
cribe in long hand the exercises which 
he writes in the phonographic charac- 
ter, for without doing so he will not 
improve. It will be better for him if, 
after studying for a month or two, he 
shall be able to write 50 words a 
minute, neatly, firmly, and without 
becoming flun-ied, than to write 100 
words in a loose haphazard way. 

Such are the directions which, from 
our own experience in the study and 
practice of shorthand, we have thought 
it best to give ; but full instruc- 
tions on all necessary matters will be 
found in the " Phonographic Teacher," 
" Manual of Phonography," and the 
" Reporters Companion," published by 
Mr. Pitman, of Bath, and which are all 
the books required in order to anive at 
a good working knowledge of shorthand 
writing. 

The labour of writing out the notes 
will be lightened if the student works 
with two or more fiiends. In a family 
or in a class there is seldom any diffi- 
culty in finding some one to read to the 
learners. 

Embroidery, No. 3.— Silk 
EMBROIDERY is the most difficult kind of 
ornamental work to explain by writing , 
the modes of executing it are so various, 
and so much of the effect depends on 
minutiae, that it must be seen in the act 
of being worked, for any one who has 
not been taught the art, to have an in- 
telligent idea of the manner in which 
the very beautiful result is attained. 
The snk embroidery now so much used 
on silk dresses, ladies' mantles, &c., and 
the designs of which are generally 
sprays of leaves and flowers of the 



There's Music in all Things, if iVTcii had Ears. 



natural colours, is all worked in the 
same %yay as the crape shawls so largely 
imported from China, that is to say, in 
satin stitch, hut without any stuffing 
under the leaves ; and the proper min- 
gling and shading of the colours, so as 
to produce at least an approximation to 
the natural shading of a flower, is a 
matter so entirely dependent on the 
taste and observation of the worker, 
that it is quite impossible to give any 
specific directions for the work. 

The mati^hial to be embroidered 
must be stretched on a frame, and the pat- 
tern should be stamped on it beforehand. 
Purse silk is the most brilliant in colour, 
but it is rather closely twisted for work- 
ing ; this, however, may be remedied 
by drawing out one of the strands, 
which renders it softer. Floss silk is 
also used, but it is not nearly so durable 
as the purse silk; Filoselle is only used 
in Berlin work. The stitches used are the 
common raised satin stitch without the 
stuffing, and the slanting satin stitch, or 
Point de Plume. In shading, the lighter 
shades are sometimes worked in stitches 
between the darker ones, to make the 
shading more gradual, but this must be 
seen to be understood. Point Eusse is 
a stitch used in embroidery on leather, 
such as slippers, cigar cases, &c. ; the 
pattern is stamped on the leather, and 
the tracing perforated with small holes 
through which the needle passes, and 
the pattern a2)pears like a rather long 
plain stitch ; this stitch is also used 
with ingrain silk on muslin. 

BllAIDING WITH SILK OR WORSTED 

BRAID on silk, merino, &c., may be 
classed as a kind of embroidery, and the 
drawing of patterns for it to ornament 
babies' cloaks, dresses for little children, 
cushions, and other fancy articles, was 
formerly a very nice as well as a very 
tedious art ; they can now be stamped 
by machinery in a few minutes, and 
instead of carefully sewing on every row 
of braid, and watching the turning of 
all corners to keep them flat and pre- 
vent the work from ripping, the worker 
can now, by the application of a very 
simple piece of mechanism to the sew- 
ing machine, execute the most compli- 



cated and elaborate pattern of braiding, 
with the utmost ease, and in one-half the 
time that such a piece of work would 
take to be done by hand. 

Hints on the Practice of 
Music. — A thorough efficiency in 
music can neither be attained nor main- 
tained without industrious practice. 
The great mechanical po^^'ers of some 
professional performers are the result 
of j'ears of laborious application, and 
many artists even continiie this applica- 
tion throughout their lives. Knowing 
that music, unlike other arts, cannot be 
mastered by any less exacting course, 
they forego alike the profits of teaching, 
and the recreation ofi'ered by other 
studies, in order to devote the whole 
day to practice, with the view to main- 
tain the highest possible efficiency of 
execution. As fevv^ amateurs are, how- 
ever, able to devote so many hours of 
each day to the practice of music, it is 
important to know the most economical 
system of using what time can be set 
apart for that study. Three hours 
daily should at least be taken (four 
hours would be better) if an adequate 
proficiency in good music be aimed at. 
A portion of the time may be taken 
early in the morning, and the other 
portion at a later period, — not too late in 
the evening, for the writer has observed 
that late practice is with some a cause 
of sleeplessness. Children should never 
practise except imder the guidance of a 
parent or governess. 

What should be practised. — As 
three important qualifications are aimed 
at by the pianoforte student, viz., 
muscular agility, facility in playing 
music at sight, and a tasteful style, 
the practice should be arranged with a 
view to their acquirement. Muscular 
2Miver practically comes first, and it 
should be sought for in a vigorous 
practice of scales and other exercises, 
and of certain gymnastic methods, with 
(ft- without the use of such inventions 
as the " Digitorium." Exercises which 
are found to make the hardest 'work 
should be principally chosen. The 
"Daily exercise" and Etudes de la 
velocite of Czerny, the scales of Kdk- 



A Man loves the Meat in his Youth that he cannot endure in his Age. 189 



brenner, and the finger exercises of 
Ilerz and Schmidt may be named 
among the best for the purpose ; while 
those of Cramer, Bertini, and Heller 
will be found improving studies in 
style, taste, and expression, — qualities, 
however, which may be acquired by 
the ctudy of the compositions to which 
they are intended to lead. An hour 
daily should be given to vigorous exer- 
cises of the former sort, and the student 
should work away without mercy. 
The next point to be attended to is 
sight-reading, and it may soon be ac- 
quired by daily playing through half a 
dozen new pieces of a rather easy 
description, choosing fresh pieces every 
day. For the attainment of the third 
requirement, taste (or stylo), the pupil 
should set apart the remainder of his or 
her time in practising lessons given by 
the music-master, r^d according to his 
directions and i..c,.iiple. It will bo 
found most useful to take a few lessons 
in the theory of music — harmony or 
composition, — a quarter of an hour 
being sufficient for any exercises on 
this subject. 

The student should remember the old 
adage, " Practice makes perfect," and 
by his industry justify his teacher in 
leading him on to the highest class of 
music, instead of the poor rubbish 
which is advertised in the public jour- 
nals; and when he experiences the 
enjoyment of the elevated works of 
Bach, Mozart, Beethoven, and Men- 
delssohn, or the delightful thoughts of 
such composers as Weber, Dussek, 
Chopin, Schumann, Bennett, and 
Heller, he will be thankful for the 
training he has received, and rejoice 
at the industiy which has placed him 
beyond the temptation of the flimsy 
style which gratifies the dilatory 
amateur. 

The Metronome with bell will be 
found of great service in the acquire- 
ment of con-ect time in performance. 
It may be used at first only in the 
easiest pieces, but eventually with more 
elaborate compositions. It should be 
remembered that the bell strikes on the 
first beat of each bar, and it should be 



set according to the time of each move- 
ment, whether of t\\'o, three, four, or 
more beats in a bar. 

A "gkaxd piano" of horizontal 
form is the best for all pui-poses. 
Avoid a common instrument if you do 
not wish to ruin your touch and spoil 
your ear. And, as practice on an ill- 
toned instrument is nothing short of 
torture, be careful not only to work on 
a good piano, but to have it kept in 
good tune. Once a month will not bo 
too often for the tuner to attend. 

Music-coPYixG, except in the study 
of hannony, is not to be recommended, 
as music is now so cheap, and the time 
may be better spent at the piano, or 
even in healthful recreation, which is 
important to the pianist, for he has to 
develop muscular as Mell as mental 
powers, and health is therefore to him 
a primary consideration. 

Loss of Appetite. — There 
are two causes for loss of appetite — the 
excessive use of stimulants and violent 
mental emotions. Those who are con- 
stitutionally delicate are very liable to 
this complaint, and such persons should 
observe strict regulaiity in their meals. 

" Pray Leaven we be not scant of meat or 
mirth." iHcott. 

"Walking exercise is essential to the 
maintenance of a proper appetite. 
Taking wine or other stimulants in 
the forenoon or before dinner is hurtful, 
and ought to be avoided, and four 
hours at least should elapse between 
the period of each meal. The apix'tito 
may be improved by taking half a 
spoonful of bitters in a glass of sherry 
a short time before meals. Quinine 
in any form or pepsine wine will be 
found very efl'ective in cases of dis- 
ordered digestion, and fresh air, regular 
exercise, and strict temperance, are the 
best means of alleviating or checking 
loss of appetite. 

Hints on Poultry. 

The Domestic Duck. — Ducks are 
of no small importance in rural eco- 
nomy, and no poultry-yard, however 
wcU appointed, can be considered 
complete without them. They are 
very prolific. The eggs are much 



I po A Goose Quill is more Dangerous than a Lioiis Claw. 



relished by many people on account of 
their flavour and richness, in which they 
are superior to the eggs of the common 
fowl, and these qualities make them in 
great request with the pastrycook, one 
duck egg, according to culinary esti- 
mate, being equal to two hen eggs. 
The flesh of the duck has a peculiar 
flavour, biit by no means unwholesome ; 
it is, however, apt to be affected by the 
description of food the birds live upon, 
and as the duck is a foul feeder, de- 
vouring everything in the way of food 
that it finds edible, care must be taken 
some time before it is brought to the 
table, to confine it 1o more select food 
than ducks can usually discover for 
themselves, even with all their usual 
industry. 

The common duck does not make 
a good hatcher. She is apt to allow 
her eggs to become cold ; and this arises 
from the deHght she takes in the water ; 
and from the same cause, how cold soever 
the weather may be, she will take the 
young brood to make their first essay in 
the art of swimming as soon as they 
are out of the shell, — a practice always 
injurious. For these and other reasons 
the plan of setting duck eggs under a 
hen is frequently adopted, and with 
much success, owing to the superior 
degree of maternal solicitude for her 
web-footed charge which the instinct of 
the hen prompts her to cherish. The 
eggs of the duck are hatched in thirty- 
one days. The j'oung birds ought to 
be kept a day or two from the water, 
even in fine weather, and certainly 
when the weather is cold. Their first 
food ought to be boiled barley mixed 
up with boiled nettles and hard-boiled 
eggs. They will soon be able to take 
care of themselves, exhibiting, notwith- 
standing the astonishment and terror of 
the hen, intense delight in taking to 
the water, and marvellous activity in 
seeking food on the new element. There 
are several varieties of the domestic 
duck ; many of them are crosses pro- 
duced by different breeds, and exhibit- 
ing great diversity in plumage and con- 
siderable diff'erence in size. 

Perhaps the two most esteemed 



varieties are the Aylesbury Duck, 
a large and handsome bird, — the flesh 
is excellent, and so delicate in flavour 
that it has been compared to that of 
a chicken ; and the Eouen Duck, an 
excellent variety, superior in flavour 
to the Aylesbury, which is certainly 
no small praise. 

A large number of ducks are known 
to the naturalist, many of them beauti- 
ful birds. Some of the foreign varieties 
which are readily tamed are remarkably 
well adapted for ponds and other orna- 
mental waters, although their small 
size and the inferior quality of their 
flesh render them much less useful than 
the common ducks. For a special de- 
scription of these beautiful aquatic fowls 
we must refer our readers to works on 
natural history. 

We shall now give our attention to 
the subject of geese, of which there are 
several varieties. Our object, how- 
ever, is to confine our remarks to such 
as are most useful in domestic economy, 
as it does not strictly come within the 
scope of this work to assume the pro- 
vince of the naturalist, unless in so far 
as our so doing is directly adapted to 
matters of immediate household inte- 
rest. 

The Domestic Goose. — There are 
two kinds of domestic geese, which, 
however, are not distinguished from 
each other by peculiarities which render 
them different in species, but merely by 
size and colour ; they are either large or 
small, white or grey. Of these the 
grey is in several respects the best kind, 
for this reason, according to some 
judges, that it approaches nearer than 
others to the common wild goose, which 
is considered the origin of all the do- 
mestic species of Europe. 

The best judges say that care should 
be taken to avoid having geese of mixed 
colours, that is to say, they ought to be 
entirely grey or altogether white ; and 
there can be no doubt that this opinion 
is the result of sound experience and 
deserves the greatest attention. For all 
domestic purposes the grey colour, as 
already stated, is the best. 

The goose lays from ten to twenty 



A Fox should not be on the Jury at a Gooses Trial. T9 r 



eggs before sitting, and when well fed 
and attended to she will lay and hatch 
three times in a year. She begins to 
lay early in March, and even towards 
the end of February. The period of 
laying may be perceived in the circum- 
stance that the goose at that time carries 
about straws in its bill, prompted by 
the development of the mattimal in- 
stinct to prepare a nest. When this 
practice is observed it will bo found 
prudent to confine the bird, providing 
her with a nest for laying and hatching 
in, which should be made of straw lined 
with hay, and so formed that the eggs 
will not readily fall out, especially when 
the bird turns them. Fifteen eggs will 
be sufficient to place under even a large 
bird. The period of incubation is a 
month, but some of the goslings may 
be hatched a day or two sooner ; it is, 
however, desirable that all the young 
birds be hatched about the same time, 
and to this end as much care as is prac- 
ticable should be taken to have all the 
eggs equally fresh. When the brood 
are hatched they ought to be turned 
out into a sunny place, sheltered alike 
from cold winds or bad weather ; but it 
is not only unnecessary but prejudicial 
to feed them for twelve hours or so. 
Their earliest food ought to be bread 
soaked in milk, curds, porridge, boiled 
greens, boiled potatoes mixed with bran ; 
and such food ought to be given them 
at a moderate temperature, so as to avoid 
the entrance of heat or cold, and for a 
couple of days at least after being 
hatched the go.slings ought not to be 
allowed access to cold water, which 
often gives them cramp. 

As a general rule, geese ought to bo 
confined as little as possible. If they 
are allowed to stroll about the fields, 
ditches, and runs of water, they will 
forage for themselves very successfully. 
Grass and water are essential to their 
comfort and well-being, such grass espe- 
cially as may be found on damp and 
swampy soil, and which, however rank 
or coarse it may be, is well adapted to 
them. In harvest-time the stubble- 
fields are an excellent pasturage for 
them ; tliey can there pick up no small 



supply of com M-hich would otherwise 
be lost, and they obtain abundance of 
young grass and other herbage. The 
advantages of a stubble-field, however, 
are not always to be had, but where this 
occurs the kitchen-garden may be made 
available. In autumn the geese may 
bo turned into it without the danger 
of their doing any serious damage ; 
but they ought to be fed occasionally 
on boiled potatoes, bruised up with 
bran, or the result of their foraging 
for themselves in the kitchen-garden 
will not bo productive of any ad- 
vantage. 

Goslings in June and July will 
fatten without any food beyond what 
they can gather for themselves in the 
stubble-fields; but if it be necessary to 
hasten the process they must be sup- 
plied with additional nutriment for that 
purpose, such as potatoes and turnips 
bruised with meal, and they should 
thus be fed once a day. There are 
various methods of fattening geese, but 
the simplest and best is nutritive food, 
and in abundance. 

The modes of cramming adopted 
in France, Poland, and other countries, 
are all more or less cruel, besides 
being injurious, for the fat of the 
goose under such forcing mea-^ures be- 
comes rank, and the llesh xmwhole- 
some. The goose will become suffi- 
ciently fat if kept in a coop in a 
dark place, and supplied with as much 
good and nutritious food as it will eat. 
The foreign geese which have been in- 
troduced to this country are the 
Chinese Goose, the white Chinese 
Goose, the ulack-legged Chinese 
Goose, the Hong Kong Goose. All 
these breeds are good, and well worthy 
to have a place in the poultry-yard. 
But there is one which vastly excels 
them, and to which we shall now refer, 
without any attempt to describe the 
numerous varieties of the goose %\'hich 
are wild, and which it is the province 
of the naturalist to attend to. 

The Toulouse Goose. — This fine 
bird is by some understood to be the 
unmixed and immediate descendant of 
the wild goose, properly so called, while 



192 An Apple may happen to be better Given than Eaten. 



others regard it merely as a ■well-grown 
specimen of the common domestic 
goose. It is known as the Mediter- 
rani'an or Pyreiiean goose, as well as by 
the name given above. It is remark- 
able for its immense size, and is a most 
valuable addition to our poultry-yards. 
The colour of this goose is a slaty blue, 
marked with bars of brown and black. The 
flesh is said to be tender and excellent. 
The Apple. — There arc nearly 
1,600 various species of this favourite 
fruit. The tree, which is seldom more 
than forty feet high, attains its greatest 
perfection when planted in a strong loam ; 
wet soil being prejudicial. An apple 
tree Avhich is old and has left off bear- 
ing may be revived by the copious 
apjilication of manure to the roots. 
Painting the tree with lime water is 
highly beneficial ; it removes both moss 
and insects, and the tree experiences 
a complete revival. The ap])le is pro- 
pagated by seed and grafting. In 
propagating by the former method the 
seed should in autumn be placed in 
beds or pots on and below the surface. 
An apple tree raised from seed will in 
five or six years bear fruit. Grnfting 
is carried out in spring, generallj' in 
the beginning of March. The trees 
are trained as standards or c!<paUers, 
the latter being more suitable for garden 
culture. Apples should be pulled be- 
fore they are quite ripe, spread out on 
a dry floor, and when fully ripe tliej^ 
may be stored up, care being taken to 
remove every one showing any sign of 
decay. The fruit is used for dessert, 
baking, making jelly, and cider. Vine- 
gar and malic acid, used for medicinal 
purposes, are extracted from the apple. 
The best species are those imported 
from France, Canada, and the northern 
parts of the United States. 

Advertising. — If you decide 
upon advertising, do so thoroughly, 
and be careful to select the best chan- 
nels. As a rule, book advertisements 
should bo confined to the literary jour- 
nals ; a book advertisement in a strictly 
commercial journal being useless. The 
outside wrapper of a periodical is of 
great value to advertisers, and a general 



notification, short and precise, is suffi- 
cient. " Grifiiths is the safe man " was 
an announcement which, two years ago, 
covered the hoardings and even the 
pavement of the London streets. Next 
foUoAved the inquiry in large bold let- 
ters, "Who's Griffiths?" At length 
the advertiser revealed himself as a 
dealer in fire-proof safes, and a rush 
was made to his establishment. 

Advertising should be persistent ; as 
the sale for any commodity will continue 
so long as its qualities are set forth. A 
shirt-maker, who had been in the habit 
of advertising largely, and much to his 
advantage, suddenly withdrew his ad- 
vertisements, in the hope that he was 
sufficiently well known. During the 
first 3'ear he pursued this plan, he 
saved an expenditure of £1,200, but his 
profits during the following year a\ ere 
£1,500 less! "I can close my premises 
at anytime," said a friend of ours, a large 
advertiser, " and by advertising that I 
have reopened with a fresh stock I have 
more customers than ever." 

The I O U.— An I U can be 
tendered in evidence unstamped, but 
the document must be stamped if the 
acknowledgment of the debt is accom- 
panied witli a promise to pay on a cer- 
tain day. Except for a gambling debt, 
the amount due upon an I U can be 
recovered by a legal action. 

Hotch-Potch, Summer. — A 
Favourite Scotch Soup. — Boil a 
good-sized neck or breast of lamb for 
half an hour ; take out of the soup pot 
half a dozen of the best chops, and lay 
them aside : then boil the rest to a good 
stock. Wash and cut into small pieces 
four freshly puUed young turnips, 
four young carrots, a dozen young 
onions, a good-sized lettuce, and a 
smaU bunch of parsley ; boil all these 
in the stock one hour. Twenty minutes 
before the soup is required cut up a 
fresh cauliflower and put it in, together 
with a quart of green peas, a pint of 
young beans, and a little pepper and 
salt ; heat the chops that have been 
laid aside, and pour the soup over them 
in the tureen. A sprig of mint is an 
improvement. 



AtMic/iaelmas if the Wind be low, look out for Frost, ifnotforSnotv. 1 93 



Autumn. 

Two Travellers. 

Along the highland road a traveller 
free 
Came where Bjom's Gate unlinks the 
mountain-chain, 
And .shoreward shows a glittering 
breadth of sea, 
Landward a vale that waves with 
yellow grain. 

As he came to the Gate, a full bent sail 
Crept slowly from the hill across the 
bay; 
The traveller turned him to the autumn 
vale, 
The barque with luffed yards paused 
upon her way. 

Lightly across the road the traveller 
stept, 
And leaninjT on tho grey moss- 
covered wall, 
Gazed at tho lonely hills where silence 
slept, 
And heard alone the waves resound- 
ing fall. 

And glad of heart was he, for through a 
land 
Of fairest, freshest beauty ho had 
passed ; 
Had seen the white wave curling on the 
strand, 
The sunbeam striking far through 
valleys vast. 

Had heard tho seconu brood of finches 
try 
Their skilless pipes in twitterings 
faint and clear 
In leafless briars, where the hips' scar- 
let dye 
Seemed like a second blossoming of 
the year. 

And now he cheers the reapers at their 
work ; 
The ingathering he prays may plen- 
teous be, 
Blesses the children 'neath the sheaves 
that lurk, 
The Euth-like girl that gleans so 
maidenly. 



happy heart ! Then why the bitter 
•tears 
That brim his eyes and bum upon 
his face ? 
" Let plenty reign," ho cries, " for years 
and years. 
And peace and love inhabit this dear 
place ! 

" My gamer's bare ! Jly sickle idly 
borne. 
My life a formless wreck upon the 
shore ! 
My heart dead to all others' — I but 
mourn 
Lost love — lost love— lost love for 
evermore! " 

Along the mountain road a man thai 
weeps 
Unknowing and unknown pursues 
his way ; 
To unnamed shores a white-sailed vessel 
sweeps, 
Nor e'er again is seen upon that bay. 

D. MUKU.W 6.MITU. 



The Month of September. 

" A quiet autumn eve. The eun was flinginu 

Lone deepening shadows oq the purple 
hill; 
And, save the vespers happy birds were 
sinKing, 

Or the faint sheep-bell, all was hushed and 
still." 

iJer. R. U. Baynet, M.A. 

The name September, which signifies 
the seventh month, has become in- 
appropriate since we altered oui calen- 
dar, and made the year to begin in 
January instead of in March ; and this 
has also rendered the names of the 
three following months equally unsuit- 
able, October, the eighth month, being 
in reality the tenth ; November, the 
ninth, is the eleventh ; and December, 
the tenth month, is now the twelfth 
and last month of the year. 

September is usually a fine and 
pleasant month, particularly in the 
earlier part of it ; but after the autumnal 
equinox, which takes place on the 
23rd, the weather is often wet and 
stormy for a few days. This is one ol 
H 



194 In a Garden four things are need/id. Flowers, Fruit, Shade, JFater. 



the busiest montlis for the sportsman, 
being the height of the shooting season, 
and the corn-fields, which so lately- 
echoed back only the songs and shouts 
of the reapers, resound with the fre- 
quent crack of the fowling-piece, and 
the call of the hunter to his dogs. 
Grouse and blackcock abound on the 
moors, while the quail and the part- 
ridge seek refuge in the lately cut 
stubbles. The wild fruits are in their 
greatest profusion as well as perfection ; 
the hedgerows abound M'ith haw berries 
iust turning red, and with the brilliant 
scarlet rose hips ; the blackberry and 
sloe are found in profusion on the 
heaths and commons, while the ripe 
hazel nuts drop from their green husks 
on to ihe solt wood grass, maldng a 
plentiful harvest for the timid wood- 
mouse and the graceful squirrel, who 
store up the nuts in their nests for their 
winter provision. 

The Saxons called September Barley 
month, because they then reaped their 
harvest of barley. In September, 
1665, the Great Plague was at its 
gieatest height in London. In the 
week ending September 19th upwards 
of ten thousand persons died in the 
metropohs alone ; and on the 2nd Sep- 
tember in the following year the Great 
Fire broke out and destroyed a hundred 
parish churches, the Eoyal Exchange, 
old St. Paul's, and at least tM'o-thirds 
of the city of London. 

Cook's Calendar for Sep- 
tember. — Fish in season : turbot, 
brill, tlounders, plaice, soles, haddock, 
herrings, mullet, eels, cod, carp, tench, 
perch, pike, gurnards, whitings, lob- 
etery, crabs. 

Me.vt in season : beef, mutton, lamb, 
veal, venison. 

Poultry and Game in season : chick- 
ens, ducks, geese, pigeons, turkey 
poults, larks, wheatears, grouse, black- 
cock, partridge, hare, wild duck, plover, 
snipe, quails, rabbits. 

Vegetables in season : artichokes, 
peas, beans, cabbages, lettuce, endive, 
cauliflowers, leeks, cucumbers, radishes, 
ehalots, tomatoes, vegetable marrow, 
mushrooms. 



Fruit in season : grapes, peaches, 
apricots, plums, nectarines, apples, pears, 
melons, figs, quinces, filberts, hazel 
nuts. 

Gardener's Calendar for 
September.— The early crop of 
potatoes will show that they are ripe 
about this time, by the decaying of the 
haulm. They should be taken up in 
dry weather and carefully stored in a 
dry cellar, covered with straw, or put 
in small pits with siraw and earth. 
Onions will also be ripe ; they must be 
pulled up and dried on the ground for 
a few days, then stored in a cool dry 
place where they have plenty of air. 
Plant out cauliflowers in a sheltered 
spot, also cabbages in every spare place. 
Take up carrots and parsnips as soon as 
their leaves begin to look yellow. 
Earth up celery and winter spinach, 
and gather all the seeds that are 
ripe. Gather carefully the apples and 
pears intended for winter use ; lay 
them gently on the apple racks, and 
see that they have neither damp spots 
nor bruises on the peel, or they will 
not keep. Nuts must also be stored in 
a dry airy place. Those trees whose 
fruits have been gathered may now be 
pruned, particularly the smaller fruit 
trees. This is also a good time to form 
mushroom beds. In the flower-garden 
begin the planting of the early spring 
bulbs, such as lilies, crown imperials^, 
snowdrops, daffodils, and even the earli- 
est tulips and hyacinths. Look over 
and shelter auriculas, pot all layers and 
offsets, cut in the smooth-barked roses, 
house all plants intended to be saved 
through the winter, part the roots of 
perennials and plant out the hardy 
seedlings, watch and trap all insects, 
particularly earwigs and slugs. Should 
frost set in early, protect the dahlia 
roots, or they wiU not keep after they 
are taken up. 

Hints on Pickles. — Some 
time since it appeared to be the fashion 
that all pickles should have a bright 
green colour, almost brighter than the 
pickled vegetable itself possessed when 
quite fresh, or even when growing un- 
der the most favourable circumstances. 



Learning is a Sceptre to some, a Bauble to others. 



195 



All vegetables, when subjected to the 
influence of heat, lose a considerable 
portion of their natural colouring mat- 
ter, or it undergoes some chemical 
change, which renders the colour faded 
and sometimes withered in appearance; 
if therefore pickles must be bright 
green, they must be coloured, and the 
most common way in which that was 
done was by letting them lie in a cop- 
per vessel. The vinegar with which 
they were covered absorbed some por- 
tion of the copper, and gave a green 
tinge (which, however, was highly poi- 
sonous) to the pickle. So many acci- 
dents occurred from the use of these 
green pickles that the fashion declined, 
and makers who advertise pickles have 
ceased to mention their green colour as 
one of their recommendations. 

The vegetables intended for pickling 
arc in most cases put either into salt or 
strong brine for a few days, to extract 
some of the fluid which all vegetables 
contain, and which would so much 
weakea the vinegar that it would have 
to bo renewed in a very short time. 
Vinegar for pieldes must be the best 
French white wine vinegar, and the 
spices, (which should bo the best and 
freshest that can be procured) may be 
tied up in a muslin bag and bciled in 
the vinegar until all the flavour has 
been extracted by it. An enamelled pan 
is the best and safest thing to boil any 
strong acid in. Mixed pickles under 
various names, such as piccalilli, Capt. 
White's pickles, mixed pickles, &c., 
can be procured at a very small cost, 
and those made by Crosse Sc Blackwcll, 
Lazcnby, and others, ai-e so good that 
it is not worth while to buy vegetables 
for the purpose of home pickling ; but 
in the country, where there is a large 
garden aud a good supply of vegetables, 
some of thera may be made with very 
little trouble into exceedingly good and 
wholesome pickles. We shall give a 
few tried receipts, which may serve as 
examples for all. 

Mixed Pickles. — Take half a pint 
of half-grown French beans, as nearly 
of the same size as possible, a dozen 
gherkins, each from two to three inches 



long, a small green cucumber cut into 
slices about half an inch thick ; pnt 
these into a pan of brine, strong enough 
to float an egg. Let them lie for three 
days, stirring them each day, then 
place them in an enamelbd preserving 
pan, with vine leaves under and over 
them, pour in the brine in which they 
have been steeped, and cover them 
closely to prevent the steam escaping ; 
set them over a slow fire, but do not 
allow them to boil ; when they become 
a green colour, drain them through a 
sieve and let them remain till the other 
ingredients are ready. Pull a small 
white cauliflower into branches, and lay 
it in strong brine, together M'ith half a 
pint of onions, the size of marbles, 
peeled, a dozen fresh chilis (scarlet), 
or a few scarlet capsicums; let them 
remain three or four days, then arrange 
them in pickle bottles with tbe green 
pickle already done interspersed in a 
tasteful manner through them. Boil 
as much good vinegar as will be suffi- 
cient to fill up the bottles, with some 
whole allspice, white pepper, bruised 
ginger, mace, mustard seed, and slices 
of horseradish. When the vinegar 
tastes very strong of these spices strain 
it carefully (unless they have been tied 
in a bag as already recommended). 
Let the vinegar stand till cold, then fill 
the bottles and cork securely. 

To MAKE I.XDIAN PiCKI.E (com- 

municated by a native of India). — 
Pull a white cauliflower into branches, 
peel the stalk and slice it ; slice a small 
white cabbage, a cucumber, a dozen 
onions, and six tomatoes ; add six cloves 
of garlic, one dozen shalots, a dozen 
capsicums, half a pint of French beans, 
some radish pods, and a large handful 
of scraped horseradish. Lay aU these 
vegetables in a pan, and pour over 
them strong boiling brine. Let them 
lie half an hour, then drain off the 
brine, and dry them in the sun, or in a 
cool oven. Boil one gallon of vinegar 
with four ounces of pounded black 
pepper, four oimces of pounded white 
pepper, two ounces of pounded chilis, 
two ounces of pounded ginger, one ounce 
of pounded cloves, four ounces of mus- 



196 



JVin/^ neither keeps Secrets nor fulfils Proviises. 



tard flour, two ounces of turmeric, and 
one ounce of mustard seed. Lay the 
vegetables in a stone jar, pour the 
vinegar and spices while boiling hot 
over them, and when cold, cover the 
jar with a bladder. In a month it will 
be fit i'or use. 

IJengal Chutney. — One pound of 
tamaiind pulp, one pound of sultana 
raisins, the grated rind and half the 
juice of twelve lemons, one pound of 
tomato pulp, one pound of minced 
apples, a quarter of a pound of peeled 
garlic, six chopped onions, half a pound 
of red chilis, one pound of ginger in 
powder, one pound of moist sugar, and 
four quarts of strong vinegar. Mix 
the whole thoroughly together, and keep 
it for a month in a warm place to 
feiment ; stir it occasionally, and then 
put it into small jars. 

To Pickle Onions. — Peel some 
small onions the size of marbles, and 
throw Ihem into strong brine ; let them 
remain eight days, changing the brine 
three times ; drain them, and dry in a 
soft cloth; pack them into pickle bottles, 
and fill up the bottles with cold vinegar, 
in which spice has been boiled, as 
directed in the receipt for Mixed Pickles. 
A teaspoonful of salad oil poured on the 
top of the vinegar is said to prevent the 
onions from turning yellow. 

To Pickle Mushkooms. — Take a 
quart of sxadXl field button mushrooms, 
cut the stems close, and rub off the skin 
■with a bit of flannel and a little salt ; 
throw them as they arc done into salt 
and spring water. Drain and dry them 
in a cloth. Put a quart of strong vine- 
gar into an enamelled pan, with an 
ounce of bruised ginger, half an ounce 
of whole white pepper, half an ounce of 
mustard seed. Tie up in a bit of muslin 
a small nutmeg sliced, and half a salt- 
spoonful of cayenne ; put this along 
with a tablespoonful of salt into the 
vinegar, and let it and the spices come 
to a boil. "When boiling briskly throw 
2n the mushrooms, and let them boil 
ten minutes. Take out the muslin bag, 
and put the other spices into the pickle 
bottles, along with the mushrooms 
and vinegar. When quite cold, cork 



the bottles, and cover them with ■ 
bladder. 

Home-madeWines.— Very 
great care and attention are requisite in 
wine-making ; we shall therelore give 
our readers a few general directions 
applicable alike to the preparation of 
any sort of home-made wine, and then 
follow up with such special receipts 
necessary for such kinds of wine as may 
be found most worthy of the notice of 
our readers. 

The Fkuit. — Whatever be the fruit 
from which it is intended to mako 
wine, it ought to be gathered before it 
is perfectly ripe, and when the weather 
is dry and sunny. In wet weather 
the taste and flavour of the fruit are 
apt to be injured and weakened by the 
quantity of superfluous moisture it 
imbibes, and the quality of the wine 
will necessarily be inferior. When the 
fruit is gathered, great care must be 
exercised to pick out every particle of 
it that is in any way spoiled or tainted, 
for one ill-flavoured berry will damage 
the juice of several dozens of good ones. 

The first part of the process is the 
bruising of the fruit. This must be 
carefully done ; all the husks or skin 
of the fruit, together with the seeds, 
must be excluded, as an important 
means of improving the flavour and 
quality of the wine. The juice mixed 
with water and the proper quantity of 
sugar is then to be put to ferment in the 
vat, for which purpose a cask with the 
end off will be found perfectly suitable. 
The less water that is mixed with the 
juice of the fruit and the less sugar the 
better. White wines will ferment in 
the vat sufiiciently in two or three 
days, but red wines require two or 
three days more. When the juice has 
undergone the requisite fermentation, 
the next part of the process is the clear- 
ing of the liquor. This is to be done 
by straining it in a winepress, or pass- 
ing it through a hair or canvas bag 01 
a hair sieve. This being carefully ac- 
complished, the liquor is to be pul 
into the cask, and filled till withir 
an inch of the bung-hole, which must 
be slightly covered. The cask must 



IVi'/ie is the Master's, but the Goodness is the Drawer s. 197 



then be placed in a cool situation, and 
the piocesa known as the spirituous 
fermentation will take place, by which 
the liquor will be greatly puiilied. 
When this fermentation has subsided, 
the spirits prescribed must be added, 
and the cask filled up and bunged. The 
last part of the process is the racking. 
For this purpose the cask ought to be 
pegged in about six weeks or two 
months, in order that the clearness of 
its contents may be ascertained ; and if 
it appear that the wine is bright and 
clear, it must be carefully racked off 
from the lees into another cask ; and if 
it do not appear sufficiently transparent 
on the first racking, the wine ought to 
be racked a second or third time, after 
resting sufficiently long after the pro- 
cess has been gone through. The wine 
ought to be bottled in clear, settled 
weather, and as soon as possible after it 
lias been fined, and the bottles ought 
to be perfectly clean and dry. The 
best kind of corks should be used, as 
there is r.ot only no economy in pur- 
chasing cheap corks, but no incon- 
siderable danger of spoiling the wine. 

Various methods are employed for 
improving home-made wines whi( h 
seem to require it. 'J'he leaves of the 
sweet bay and the peach, kernels of 
fruit, almonds, cloves, ginger, &c., are 
used to impart to it both flavour and 
perfume ; brand}' is mixed with it to 
give strength; and bruisedraisins soaked 
in spirits are employed to improve the 
liquor when it is flat. 

Having made these general observa- 
tions, we shall now present our readers 
wiih some simple directions for making 
a few of the best home-made wines. 

IIed Cuuuant "NVine. — Take thirty- 
six pints of the fruit, and one pint of 
raspberries. Mix with them twenty 
pints of water. When these have fer- 
mented, add twenty pounds of good 
sugar ; and after the wine is casked, 
two pints of brandy or whisky without 
any special flavour. 

Eed Gooseberry Wine. — Take 
equal quantities of water and bruised 
fruit, and to every twenty pints of 
the mixture add fifteen pounds of loaf 



8up;ar and one pound of sliced beetroot. 
When fermented, put into the cask a 
quart or more of brandy or flavoiirleas 
whisky. 

A Good Wine of Mixed Fruits. — 
Take equal measures of water and fruit, 
such as white, black, or red currants, 
raspberries, chenues, strawberries, and 
gooseberries ; bruise, strain, and fer- 
ment the juice, adding fifteen pounds 
of sugar for every twenty gallons of the 
liquor. A handful of sweet marjoram 
and a quarter of a pound of ginger will 
give flavour and peifume. Add two 
quarts of brandy or whisky, but do not 
put any flavouring. 

Damson Wine. — Gather the fruit 
dry, weigh and bruise it, and to 
every eight pounds of fruit add one 
gallon of water ; boil the water, pour 
it on the fruit scalding hot ; let it 
stand two days ; then draw it off, put 
it into a clean cask, and to every gallon 
of liquor add two and a half pounds of 
good sugar ; fill the cask. It may bo 
bottled off after standing in the cask a 
year. On bottling the wine, put a small 
lump of loaf sugar into every bottle. 

CiiEURY Wine. — Gather the cherries 
when quite ripe. Pull them from their 
stalks, and press them through a hair 
sieve. To every gallon of the liquor 
add two pounds of lump sugar finely 
beaten, stir all together, and put it 
into a vessel that will just hold it. 
When it has done fermenting, stop it 
very close f )r three mouths, and then 
bottle it oft" for use. 

Black Cherry Wine. — Boil for an 
hour six gallons of spring water, and 
on twenty-four pounds of bruised black 
cherries pour the boiling water, and 
stir them well together ; after they 
have stood twenty-four hours, straia 
the liquor through a cloth, and to every 
gallon add two pounds of sugar ; then 
mix it well and let it stand a day longer. 
Pour off the clear liquor into a cask, 
k-^p it close bunged, and when fine, 
bottle it off for use. 

Raspberry Wine. — Bruise the fruit 
and put the juice into a cask, bung it 
close for forty-eight hours, after which 
open the bung, and close it up again in 



iqS 



JVius is like Anger, for it makes lis Sirong. 



two days. It may be bottled off ia 
three months. 

Blackberuy "Wine. — Put the ripe 
fruit into a vessel of wood or stone, 
with a cock in it. Pour on the fruit as 
much boiling water as will cover it, 
and as soon as the heat M'ill allow, 
bruise the fruit with the hand uU the 
berries are broken. Let them remain 
covered till they begin to rise towards 
the top, which will be in three or four 
days; then draw oif the clear part of 
the liqiior into another vessel, and to 
every ten quarts add one pound of siigar, 
stirring it well in, and let it stand a 
week or ten days to work, then draw it 
off through a jelly-bag into a large 
vessel. Steep four oimces of isinglass 
for twelve hours in a pint of white 
wine, and then boil it till dissolved 
over a slow fii-e. Boil together a gallon 
of the blackberry juice with the dis- 
solved isinglass ; pour all into the 
vessel, let it stand a few days to settle, 
and draw it off and keep it in a cool 
plane. 

Mulberry Wine. — The mulberries 
ought to be gathered when they are 
just turning from red to black, and 
when they are quite free from dew or 
moisture. When gathered, let them 
be spread loose on a cloth or a clean 
floor, and let them lie for twenty-four 
hours, Then, having put them into a 
proper vessel, squeeze out the juice, 
and drain it off from the seeds. Then 
boil a gallon of water for each gallon 
of juice ; skim the water, and add some 
cinnamon slightly bruised. To each 
gallon add six ounces of white sugar- 
candy finely powdered. Skim and 
strain when the liquor is settled, and 
add to it more of the juice. To every 
gallon of the liquor add a pint of white 
or Pihenis'-. wine. Let it stand to settle 
in the cask five or six days, then draw 
it off and keep it in a cool place. 

Apricot Wine. — Wipe clean and 
cut twelve poimds of apricots ; boil 
them in two gallons of water till the 
water has imbibed the flavour of the 
fruit ; then strain the liquor through a 
hair sieve, and to each quart of it put 
six ounces of loaf sugar ; then boil it 



again, skim, and pour it into an earthen 
vessel. Next day bottle it off, and 
into each bottle put a lump of sugar. 

Grape Wine. — Let a gallon of 
bruised grapes and a gallon of water, 
mixed together, stand for a week with- 
out being stirred ; then draw it off, and 
to one gallon of the wine add three 
pounds of sugar, put it into a suitable 
vessel, and do not bung it till the fer- 
mentation ceases. 

Hints on Cider and 
Perry. — Cider. — Ecd-streaked 
pippins, gennetmgs, golden pippins, 
&c., are all well adapted for the making 
of cider. They ought to be so ripe 
as to be easily shaken from the tree. 
The apples must in the first place 
be bruised or ground very small, and, 
when reduced to pulp, put into a 
hair bag and squeezed in a cider-press 
to extract all the juice; the liquor 
is then to be strained through a fine 
hair sieve into a cask carefully puri- 
fied ; the pulp is to be mashed with 
a little warm water. In order to make 
the liquor " work kindly " beat a little 
honey, three whites of eggs, and a 
little flour together ; put these ingre- 
dients into a fine rag, and let them 
hang down by a siring into the middle 
of the cider cask ; then put in a pint of 
new ale yeast warmed, and let the 
liquor clear itself from dross five or six 
days ; after this draw it off from the 
lees into a smaller cask, or bottle it 
if more convenient or desirable. It is 
proper to observe that apples of supe- 
rior quality and flavour produce the 
strongest cider, and that in making this 
liquor, summer and winter fruit must 
never be mixed together. 

To Fine Cider. — For this purpose 
isinglass must be used, and a little 
mustard in it will prcA'cnt the cider 
from becoming sour. In order to im- 
prove both the appearance and the 
flavour of cider, take for a hogshead 
a gallon of good brandy, half an ounce 
of cochineal, a pound of alum, and 
three pounds of sugar-candy ; bruise 
them all together in a mortar, and 
infuse them in the brandy for a day or 
two ; then mi.x the whole with the 



Good Ware makes a Quick Market. 



199 



cider, stop it up close and let it stand 
for five or six months. 

Perry. — This liquor is made from 
pears in tho same way as cider, and it 
is also fined in the same way. The 
pears must be quite dry. The best fruit 
is that which is least fitted to be eaten, 
and the redder the pears are the better. 

To uoTTLE Cider and Perry. — 
Both of these liquors wheQ bottled in 
warm weather should be allowed to 
become flat by being left a day or two 
uncorked. If the Liquor has become 
too flat in the cask, and may soon be 
required for use, let a small lump or 
two of sugar-candy be put into each 
bottle, four or five raisins, or a small 
piece of raw beef; any of these articles 
will much improve the liquor, and make 
it brisk. It should be well corked and 
wired, and kept upright in a cool place. 
Poultry. — The Turkey. — Tho 
value of this bird renders it unnecessary 
for us to offer any apology for present- 
ing to our readers some detailed account 
of it. 

The origin of the turkey was long a 
matter of doubt, but it has now been 
ascertained that it is to America we owe 
this valuable addition to our domestic 
fowls. It is supposed to have been 
first domesticated by the Spaniards, 
after their discovery of Mexico, and 

Erobably before tho year 1526, and to 
ave been introduced into this country 
in 1530. It therefore has been known 
to us for the long period of 340 years. 

The wild turkey was formerly an in- 
habitant of Canada and of various parts 
of the United States. It is now to be 
found chiefly in the wilder regions of 
Kentucky, Ohio, Illinois, and Indiana. 
In their wild state they are migratory 
birds, and about the end of autumn they 
assemble in great flocks for this purpose. 
According to the best authenticated 
accounts, these flocks all move forward 
in the same direction, seldom taking 
wing unless to escape an enemy or 
make their way over a river. 

After arriving where they are to set- 
tle, they divide into small flocks made 
■up of cocks, hens, and the younger 
birds. Their food consists of beech- 



mast, seeds, beetles, flies, as well as 
young frogs and lizards. 

Domestication appears to have pro- 
duced much diversity of colour in the 
turkey ; we have black, grey, white, 
copper-colour, bronze, and brown. Of 
all these, the black turkey is decidedly 
the best. It is more hardy than any 
other, more easily reared, and with 
proper feeding, quickly acquii'cs flesh 
and grows larger than any other variety. 

The Norfolk breed are greatly es- 
teemed. This celebrated kind is said 
to have been produced by a cross with 
the original wild breed ; but many of 
those produced in Ireland are quite 
equal in bulk to those of Norfolk, and 
probably for similar reasons. 

No birds are more profitable to the 
cottager than turkeys. They can do a 
great deal in providing themselves with 
food, and forage for themselves about 
the laues, and in dry ditches and hedge- 
rows obtain a supply of slugs, snails, 
and worms, although it must be admit- 
ted that their love of grain renders them 
very troublesome to the farmer. 

The approach of the lajdng season, 
which is usually in the month of March, 
is indicated by the liveliness of the hen 
and the peculiar cry which she fre- 
quently utters. The bird ought to be 
provided with a nest, having a piece of 
chalk in it of the form of an egg to in- 
duce her to commence laying in it. 
Sometimes, however, this proves to be 
difficult. The instinctive habit of seek- 
ing a secret and concealed place for 
this purpose leads the hen to escape and 
select her nest at a distance, to which 
she retires to deposit her eggs, exercis- 
ing no small degree of cunning in her 
cftbrts to escape notice. The spot is 
frequently so secluded that the bird 
must be watched as she mnkes her way 
to it. If she is not discovered and 
brought back, together with her eggs, 
to a more secure retreat, she may fall 
a victim to the fox during her incuba- 
tion, and her eggs or young ones may 
be destroyed by vermin. 

The turkey lays generally every day, 
or every second day, and the number 
of eggs is from fifteen to twenty. The 



zoo Bh'ds are entangled by their Feet, aiid Men by their Tongues. 



eggs ought to be removed from the nest 
as soon as laid, for if they are left to 
accumulate, the bird is apt to break 
some of them ; but they can afterwards 
be replaced. The time of sitting is 
from t^venty-seven to thirty-one days, 
during which time the hen exhibits the 
utmost perseverance in her maternal 
duties. Some of the young birds make 
their appeararice sooner than others, 
and these ought to be removed and 
kept in a warm place, and returned to 
the hen when they have all escaped 
from the shell. According to the best 
judges, the young chicks ought not to 
be led for some hours after hatching, 
and when food is to be given, it ougbt 
to be hard-boiled eggs, chopped up with 
boiled nettles and a little bre.'id crumb. 
This should be made into a paste and 
given in small particles to the little 
birds in the palm of one's hand, or placed 
before them on a stone. The turkey- 
hen does not teach her young brood to 
seek their food, and it is usual to place 
a few hen eggs under her when she is 
sitting, that the chickens, who are won- 
derfully expert, may afford the little 
turkeys an excellent example in pro- 
viding for themselves. The young 
birds are very susceptible of injury from 
cold and -wet, and care must be taken 
not to allow them to be exposed to 
either. If the weather at the time of 
hatching be inclement, they ought to 
be confined within their house. Unless 
in very warm weather indeed, they 
ought not to be allowed to run about 
for two or three weeks, and then only 
when it is very dry. When they are 
about two monthsold, and have acquired 
the reddish-coloured feathers on the 
bead and neck which indicate the ap- 
proach of maturity, the danger arising 
from exposure and wet is greatly di- 
minished ; but while the change in the 
hue of the feathers is coming on, the 
birds require to be supplied with good 
and nourishing food, in which should be 
put a little cayenne pepper. 

The Pea-powl. — Thisbirdisanative 
oflndia.insome provinces of which vast 
region it occurs in immense numbers. 
It is supposed to have been introduced 



into Europe so far back as the time of 
Alexander the Great, and it has long 
been domesticated in this country, where 
in many a country-seat it forms an 
appropriate ornament. It is truly a 
magnificent bird when in full feather, 
and seems by no means unaware of its 
own splendour ; for when pleased or in 
the sight of his hen, the peacock seems 
as if inflated with pride, struts about 
with his tail sprt^ad oat, and turning 
frequently round, as if to display his 
plumes to the greatest advantage. Pea- 
fowl, like other birds of the poultry 
kind, feed chiefly on com, preferring 
barley. They are, however, great de- 
vourers of fruit, and very mischievous 
in a garden, scratching up the groimd, 
for they regard insects and worms 
among their dainties. The hen lays 
five or six eggs, choosing for the place 
of her nest some retired spot out of the 
M^ay of the peacock, who is often cruel 
to his offspring. She sits from twenty- 
seven to thirty days. The peacock in 
farmer times was frequently served up 
at great festivals, but its flesh was 
never much esteemed. It is said, how- 
ever, that when young, well fed, and 
fat, it is excellent. Pea-fowl are quar- 
relsome birds, and will hardly live in 
peace with other inhabitants of the 
poultry-yard unless reared along with 
them. 

To take Grease Stains 
out of Wall Papers.— Oil 
marks can be taken from the paper on 
drawing-room walls, and marks where 
people have rested theirheadsjbymixing 
pipeclay with water to the consistency 
of cream, laying it on the spot, and 
letting it remain till the following day, 
when it may be easily removed with a 
penknife or brush. 

Remedy for the Bite of 
the Harvest Bug. — The most 
effectual remedy is benzine, which im- 
mediately kills the insect. A minute 
drop of tincture of iodine has the same 
effect. Tincture of pyrethrum or Per- 
sian insect powder might have the same 
effect. Many sufferers prevent the at- 
tacks by sprinkling a little benzine 
over the stockings before walking. 



Oil and Truth will get uppermost at last. 



20I 



The Best Lamps aiid 
Oils. — "Betty, bring the candles," 
exclaimed Charles Lamb, after an- 
nouncing his intention of inditing a 
treatise on the " Solar System," in one 
of the mttiest of his essays. The 
great essayist's grotesque notion of de- 
scribing the sxin and stars — "those 
never-dying lights" — by the assistance 
of the primitive "dips" commonly in 
use in his day, was a thoi'oughly cha- 
racteristic one. But, had ho lived in 
these days, instead of calling for the 
candles, Elia ■would probably have 
asked his housekeeper to trim the 
lamp ; for there is very little literary 
work, or indeed work of any kind 
demanding care, now done by candle- 
light. And although astonishing im- 
provements have recently been made 
in the manufacture of candles (see " A 
Few Words on Candles," page 144), 
the advances attained in the lamp 
raamifacture are no less remarkable. 
"We do not moan to say that in the 
matter of design our lamps surpass the 

fraceful lucemcc of Greece and Kome ; 
ut when it is recollected that the 
greater number of " autique " lamps 
purchased by English tourists at Iler- 
culaneum and Pompeii are made in 
Birmingham, and done into antiquity 
by a cheap chemical process, it will be 
granted that at least imitative art is not 
yet dead among us. But if our lamps 
are generally pUlar-like and uninterest- 
ing in form, to suit the requirements 
of the oils now used for lighting pur- 
poses, yet in one most important respect 
they much excel those of early times. 
The beautiful lamps of Etruria may, 
perhaps, have given a lisht equal in 
brightness to that of one of our candles, 
but our single-wick lamps give a light 
OS bright as that cast by seven, and in 
some cases by ten candles. And, after 
all, the power of throwing a bright 
light, and not the quality of pleasiiig 
the artistic eye by grace of outline, is 
what we chiefly require in a lamp. 

Though lamps have been in use from 
the earliest times, it has only been 
■within the last century that improve- 
ments were introduced in their manu- 



facture. In 1784, Argand invented the 
circular wick, and thereby put an end 
practically to the reign of King Smoke 
as far as lamps were concerned, and, 
shortly after, his brother supplemented 
his invention by accidentally discover- 
ing the efficacy of a glass cylinder or 
chimney in steadying the lamp-flame, 
creating a draught, and dilFusing the 
gi'catest amount of light. In the be- 
ginning of the present century M. 
Carcel made use of clockwork in con- 
nection with lamps for the purpose of 
raising the oil ; but this complicated 
appliance was discarded on the subse- 
quent invention of the "moderator." la 
this lamp, as is well known, the ascent 
of the oil is caused by the downward 
pressure of a spring and piston, and 
regulated or moderated — whence the 
name of the lamp — by the action of a 
wiro placed witbin the tube through 
which the oil ascends. This wire acta 
in such a way that the supply of oil to 
the burner is always equable, and a 
steady, unvarying light maintained. 

The lamp trade has received a vigo- 
rous impulse within the last twenty 
years, during wliich time petroleum 
and paraffine oils have been discovered. 
Paraffine oil affords a cheaper and much 
brighter light than candles, and al- 
though its use is attended with danger, 
it is almost universally used by that 
very large class who, for the sake of 
economy, are .obliged to forego some 
degree of comfort and security. Lamps 
for this oil are made in almost endless 
variety, and the cheapest of them can 
be obtained at a trifling cost. 

Of the variety of lamps now in use 
our limits permit us to mention only 
those most generally in demand in 
society, and therefore we shall confine 
oui selves to a notice of the best lamps 
for sitling-rooms, for the study or ofHcc, 
and for outdoor illumination ; and 
these we take to be respectively the 
moderator, the Queen's readiag lamp, 
and the passage or fixed light. 

T/te Moderator. — The moderator is 
not liable to be put out of order readily, 
as the three movements or operations 
required in preparing it for use— 



202 



Money is the Sineiv of Love as well as of War. 



filling with oil, winding xip the spring, 
and putting on the cotton — can be 
easily performed. The best of these 
lamps are de luxe in design and orna- 
mentation, and all the resources of 
painting, moulding, and carving, on 
porcelain, glass, and metal, are drawn 
upon to enrich them. 

The Queen's Beading Lamp is a sine 
qua non in the study, the office, or the 
laboratory. It is peculiarly the lamp 
for students and clergymen. It con- 
sists of a metal stand with a cylinder for 
holding oil on one side, and a burner, 
with shade, &c., on the other. The 
strong pipe which conveys the oil from 
the cylinder through the stand to the 
wick-tube serves to bind together the 
different parts of the lamp. The por- 
celain shade around and above the 
burner, and which is open below, pro- 
tects the eyes against any glare, and at 
the same time throws down upon the 
book or the writing-desk a light that 
is at once brilliant and soft. The struc- 
ture of this lamp has been modified by 
the manufacturers, so as to render it — 
by closing it against access by insects, 
and otherwise adapting it to the climate 
— a suitable reading-lamp for India. 
It is made in German silver, brass, 
bronze, and electro-plate ; is light, 
elegant, and strong ; is easily trimmed, 
and burns less than the ordinaiy quan- 
tity of oil. 

T/ie Passage Lamp is tised for a va- 
riety of purposes. The back of its oil- 
cylinder is flat, so as to allow of its 
being suspended on walls. Enclosed 
in a glass lantern, to protect the flame 
from the wind, it is admirably adapted 
for lighting avenues, grounds, the banks 
of ornamental lakes, &c. If the glass 
of the lanterns is coloured the pictu- 
resque efl"ect is of course increased. It 
is this lamp that has been used for 
illuminating Wimbledon Camp with so 
much success since its foundation. The 
Passage Lamp, which is provided with 
a reflector, throws a light as strong as 
that cast by seven candles. 

Oils. — In the lamps we have noticed 
Colza oil is burned. This oil is cheap, 
though not the cheapest ; bui-na without 



producing smell or smoke, throws a soft 
though bright and clear light, and, being 
non-explosive, may be used without 
fear of accident. All these advantages 
are possessed by no other oil in equal 
degree. In the Moderator and Eeading 
Lamp sperm oil was formerly used; but 
Colza oil is siiperior to sperm oil, and is 
only one-third of the cost. Paraffine, 
and especially petroleum oils, can never 
be obtained entirely free from smell. 
They are dangerous, from their readi- 
ness to take fire, and terrible accidents 
have happened by the inflammable 
vapours that rise from them exploding 
in the reservoirs of lamps. This fact 
alone is sufficient to exclude all explo- 
sive oils and inflammable spirits used 
for burning in lamps from the house- 
hold of the educated and the judicious. 
We by no means deny that the naphtha, 
petroleums, and paraffine oils are useful 
for many purposes in trade and manu- 
facture ; but until science has given 
man a perfect control over these dan- 
gerous liquids by rendering them inox- 
plosive, they ought to be regarded as 
agents of a nature too treacherous aad 
of a character less than sufficiently estab- 
lished to be admitted within the domes- 
tic circle. Within the last few years an 
oil has been patented called Carceloil,the 
recommendation of which is, that while 
it possesses all the good qualities of the 
best oil, it may be burned for years 
before the lamp in which it is used 
requires to be cleaned.* 

Savings Banks.— The first 
savings bank opened in this country 
was in the year 1810, at RuthweU, in 
Dumfriesshire, and between that year 
and 1817, seventy-eight were in exist- 
ence in different parts of the country. 
In the latter year a Savings Bank Act 
was passed, when an account was 
opened with the Commissioners for the 
Reduction of the National Debt, who 
allowed £4 3s. lid. per cent, interest. 
In 1828 another Act was passed, in 
which the interest was reduced to 
£3 8s. 3id. per cent. ; and in 1833 and 

• The oils -and lamps mentioned in this 
article may be obtained of all lamp manufac- 
turers or oilmen. 



Knowledge in Youth is Wisdom in Age. 



203 



1835 Acts were passed to enable sav- 
ings banks to grant deferred annuities, 
payable by periodical instalments. In 
1844 the interest to depositors -was 
altered to £3 10s. per cent., and tbo 
annual amount to bo invested ■was 
restricted to £30. 

Post OrricE Savings B.^nks. — 
ThojC were establislied by Act of Par- 
liament in 1861. Deposits of not less 
tlian one shilling may at any time bo 
made to a Post Oifice Savings iiank, and 
may be increased or withdrawn at any 
other Post Office Bank. No one can 
deposit more than £30 in one year, or 
£laO in all, exclusive of interest. Two 
pounds ten shillings per cent, per an- 
num, or sixpence per pound interest is 
allowed, but no interest is given to in- 
dividual depositors when the balance 
amounts to £200. 

Post Office Insurance. — Through 
the medium of the Post Office, persons 
of either sex may insure. The limited 
ages are from 16 to 60, and the limited 
sums from £20 to £100. The smallest 
instalment received is 2s. No single 
life can be insured for less than £20 on 
the whole, but when a life has been 
insured for £20, further insurance on 
the same life may be effected till the 
sum amounts in all to £100. 

The more important features con- 
nected with post-office insuraace are 
these : — 1 . If the purchaser of a deferred 
Hfe annuity dies before the annuity 
becomes due, the entire amount of 
his payments, but without interest, is 
paid to his executors. 2. When the 
purchaser of an annmty is unable to 
continue his payments, he may either 
have his money back without interest, 
or have a deferred annuity equivalent 
in amount to the money he has paid. 
3. On the death of an annuitant, a sum 
equal to one-fourth of his annuity M'ill 
be paid to his representatives, if claimed 
within two years. 

The following table represents nine 
different modes of pajdng the premium 
on one particular insurance. A man 
or woman at the age of thirty may 
insure £100 to his or her survivors at 
the death of either of them, — 



£ s. d. 

1. By a single payment of . 43 3 7 

2. By an annual payment for 

Ufeof . . . .267 

3. By a quarterly „ . 13 

4. By a monthlv „ .044 

5. By a fortnightly „ .022 
0. By an annual payment, 

until the insurer reaches 

60 j-cars, of . . . 2 13 10 

7. By a quarterly payment, 

until the insurer reaches 

60 years, of . . .0150 

8. By a monthly payment, 

until the insurer reaches 

60 years, of . . .050 

9. By a foi-tnightly payment, 

until the insirrer leachcs 

60 years, of . .026 

Persons of either sex may purchase 
annuities of not more than £30, and for 
lives from ten years old and upward. 
Two persons may purchase an annuity 
on their joint lives. Deferred annuities 
form part of the scheme. A man aged 
30 may purchase a deferred annuity of 
£10, to commence on his reaching the 
age of 60, for one immediate payment 
of £24 3s. 4d., or an annual payment 
of £1 8s. 4d. Or a man aged 30 may 
purchase a deferred allowance of 
£2 7s. 3d. per month, to commence when 
he reaches the age of 60 by a payment 
of 8s. per month until he reaches that 
age. A husband and wife may each 
be insured to the full amount of £100, 
and may each purchase an annuity of 
£.30, or a monthlj' allowance of £4 3s. 4d. 
Persons whose lives are insured thorough 
the Post Office have Government secu- 
rity for the payment of the premiums. 

To Collect and Preserve 
Specimens of Plants.— To 
form what is called the h rtus siccus or 
herbarium various methods are em- 
ployed, but the following is recom- 
mended as the most simple. 

The articles requisite fur the purpose 
consist of a dozen quires of smooth soft 
paper of a large size, six boards of about 
an inch in thickness, and four iron or 
lead weights, two of them about thirty 
pounds, and the two others about half 



204 



Care and Diliisence hrinzeth Luck. 



that weight, and a botanical box of tin, 
and of snch dimensions as shall be most 
convenient for the collector. 

The plants to be preserved ought, if 
possible, to be gathered in dry weather ; 
but if the weather be wet they ought 
to be laid out for some time on a table 
till partially diied, and when the roots 
are taken up along with the stems, they 
ought to be washed and tben exposed 
to the air for the same purpose. 

To Preserve Plants. — Lay over 
one of the boards two or three sheets 
of the paper. On the uppermost sheet 
spread out the specimen to be pre- 
served, unfolding its parts so as to 
give it as natural an appearance as 
possible, laying out the leaves and 
flowers with particular care. Over the 
specimen thus disposed of place several 
sheets of paper ; on the uppermost sheet 
then spread out another specimen, and 
60 proceed till all the plants jow intend 
to preserve are laid down ; and having 
put over the whole some more sheets 
of paper, place a board over them with 
the weights upon it, which may be a 
number of clean bricks, if the iron or 
lead weights cannot convenientlj' bo 
procured. 

As some plants are delicate and flexi- 
ble, and others comparatively thick 
and hard, the former class will require 
less weight to be placed over them, and 
the latter considerably more. To pre- 
serve the colour of flowers when dry- 
ing, the greatest care is required in 
changing the papers every second day, 
which papers first ought to be well 
dried at the fire. With regard to keeping 
the shape of flowers, the utmost care 
and attention is necessary when arrang- 
ing them on the paper, and which can 
be done by having another piece of 
paper, and gently laying on part of the 
flower. The part of the flower so covered 
with the paper ought to have a small 
book placed on it. Then begin and lay 
out the other leaves of the flower, and 
also press it, and so on, until each part 
has had the gentle pressure necessary to 
keep it in position. Let them remain 
go for a short time, and then put some 
heavy weight on them: look at them 



next day, and change the damp paper. 
"We have kept ferns for years quite fiesh 
in colour by this simple mode of di-ying. 

In three or four days the plants thus 
treated should be taken out, together 
with the paper in which they have 
been deposited, and laid in fresh paper 
with three or four sheets between every 
two plants, and the board and weights 
laid upon them as before. This process 
must be continued till the plants are 
perfectlj' dried. Each specimen ia then 
to be placed on a sheet of diy paper, 
along with a memorandum of the name 
of the plant, the place and time at 
which it was gathered, the character of 
the soil from which it was taken, and 
any other particulars tending to illus- 
trate its character and history. 

Presuming the process of drjdng to 
be satisfactorily carried out, the next 
business of the collector is the 

Arrangement of his Specimens. — 
To this end he must procure a quan- 
tity of writing or printing paper, of stout 
quality and large size, five or six sheets 
of which ought to be stitched into 
coloured covers. Let a sufiicient quan- 
tity of large post writing-paper, cut into 
half-sheets of folio size, be in readi- 
ness. Each plant is then to be placed on 
one of these half-sheets, and fastened to 
it by means of slips of paper gummed 
across it in various places. On the top 
of the page the particulars contained in 
the memorandum already referred to 
should be written. The plants thus 
secured to the half-sheets must then be 
placed in the order required (either by 
the Natural or Artificial systems) within 
the leaves contained in the coloured 
covers; the size of each bundle of 
specimens rendering it convenient at 
any time for purposes of reference. 
Twelve of such parcels so contained in 
the same number of coloured covers can 
then be tied up in covers of stout 
pasteboard, and laid up in a cabinet or 
box suited to the purpose. 

Another Method of drying plants 
before laying them aside and arranging 
them in a systematic manner, may here 
be mentioned as worthy of attention. 
Get a shallow pan or tray about the 



Industry pays Debts, hut Despair inci'easeth them. 



!OS 



size of the blotting-paper used for 
drying plants. Lay the plants in the 
usual way between the sheets of the 
blotting-paper, and when the tray or 

fian is nearly full, cover it over with a 
ayer of dry sand half an inch thick or 
60, and place it on the fender before the 
fire or on the hob, and in three hours 
(he plants will bo perfectly dried. 

The Silkworni. — Ages before 
silk was seen or known in Europe it 
was in common use among the Chinese. 
When the Emperor Aurelian refused to 
give his empress a robo of silk on 
account of its high price, the lean, 
unwashed artificer of China went about 
his ordinary occupation clad in silken 
garments. Pliny mentions that Pam- 
phila, a woman of the island of Coos, 
was the first who unwound the cocoon 
of the silkworm, and wove the threads 
into cloth. This must have been about 
the time of Solomon, many centuries 
before the reign of the Emperor Helio- 
gabalus, who died a.u. 222, and who is 
said to have been the first who wore a 
robe of this costly material. 

The Eggs of the Fapilio bomhyx tnori, 
or silkwomi moth, are said to have been 
first brought into Europe about the 
year a.d. 550 by two monks, who, 
having carried them in hollow canes, 
introduced them into Constantinople, 
from whence they reached Italy, which 
country became the emporium for silk, 
both raw and mannfactui-ed. Queen 
Elizabeth had a pair of silk stockings 
presented to her in the third year of her 
reign, and was much pleased with them. 
Her Majesty said they were " a mar- 
vellous delicate wear," and resolved she 
would never use any other fabric. 
James the Sixth of Scotland is said to 
have begged a loan of a pair of silk 
stockings he saw the Earl of Mar 
wearing, in order to make a suitable 
appearance before the English ambas- 
sador. This monarch, after adding the 
kingdom of England to his ancient 
sovereignty of Scotland, lu-ged the cul- 
ture of silk with all his authority. In 
the course of a few years the manufac- 
ture of silk in England became very 
considerable, and the art was greatly 



improved by many skilful workmen 
who took refuge in this country on the 
revocation of the Edict of Nantes. 

The Bombijx mori is a pale-coloured 
moth, with two or thi-ee obscure trans- 
verse streaks, and a lunate spot on the 
supf rior wings. The caterpillar of thi? 
moth feeds on the leaves of the mul- 
berry, a tree which is a native of China. 
Before assuming the chrysalis state, it 
spins for itself a coveiing in the shape 
of an oval cocoon of tlie finest silks, 
usually of a yellow hue, but occa- 
sionally white. From these cocoons 
the silk is carefully wound off to fur- 
nish the fabric we so much almire. 

The Rearing of Silkworms is in this 
country rather an occupation adapted to 
amuse than to profit those engaged in it. 
The female moth is induced to lay her 
eggs, wliich are about 300 in number, 
on sheets of paper, to which, by their 
natural viscosity, they readily adhere. 
These eggs are of a pale hue, but those 
destined to be productive become of a 
bluish grey colour. A stove-room, with 
a temperature of 64 degrees, will be 
sufficient for the hatching of the eggs, 
but the heat may Avith advantage be 
raised a few degrees every day for ten 
days, so as not to exceed ultimately 
80 degrees. The worms, however, are 
known to thri\e in summer in any 
comfortably kept apartment, but it is 
certain that a continuous warmth, day 
and night, is a great advantage to 
them. \Vhatever portions of a brood 
are hatched at the same time, those 
which are of the same age ought, for 
the sake of due care and safety, to be 
kex^t and fed together. The worms 
should be fed regularly four times a 
day, and when their exti aordinary 
appetite manifests itself, intermediate 
meals should be given. 

Warm and comfoitable quarters, as 
well as abundance of food, are of im- 
portance to the animals, and tend to 
hasten the process of spinning. These 
matters must be carefully attended to 
by those who rear the silkworm for 
profit rather than mere amusement. 

When the silkworm first appears it is 
of a dark colour, and is only a line or 



2o6 She is a Woman of a Stirring Life luhose Heart is in her House. 



two in lengtli. In about eiglit days it 
is seized with sickness and lethargy. 
It refuses food, remains motionless, 
and at the end of three days casts 
its sliin. Prior to this transformation 
the worm is said to exercise a marvel- 
lous and admirable instinct. It fixes 
down its old coat so that it may not be 
dragged after it M'hcn it is no longer fit 
for wear. The old habiliments then 
open at their anterior extremity, and 
the worm, newly and delicately robed, 
creeps forth and resumes its lost appe- 
tite ; leaving, in its cast-off garments, 
an exact picture of its former self, in- 
clading the skin of the eyes and the 
teeth. Three additional changes sub- 
sequently take place, each after a period 
of live days, spent by the worm in feast- 
ing, during which it rapidly increases 
in size. At the end of the fourth period 
it is from two and a half to three inches 
in length ; its desire for food abates, 
and the worm manifests an unequivocal 
desire to begin its spinning. 

The silkworm will live on the leaves 
of lettuce, but this food is not their 
natural sustenance, and they become 
languid and feeble. The leaves of the 
wliite and black mulberry afford the 
only sTiitable aliment. 

Hints on Knitting. — The 
art of knitting, although very generally 
known, is not of any great antiquity. 
It is supposed to have been invented in 
Scotland early in the sixteenth cenury, 
and the invention was applied at first 
to the manufacture of stockings only. 
Knitted stockings were imported from 
Scotland into France about 1530, and 
a guild of stocking knitters was formed 
in that country, who placed themselves 
under the patronage of " St. Fiacre of 
Scotland." Knitted silk stockings M-ere 
both rare and costly, and considered as 
suitable presents for crowned heads. 
The gift of silk stockings to Henry the 
Eighth, Edward the Sixth, and Queen 
Elizabeth is recorded as amongst the 
remarkable events in each of these 
reigns. William Lee, of Nottingham, 
conceived the idea of making a machine 
that should so closely imitate the action 
of the fini^ers in knitting that a similar 



fabric would be produced; and about 
1589 he completed the first rude attempt 
at a stocking frame, which has since 
been very much modified and improved. 
It can now knit silk and thread stock- 
ings so fine, that a pair can be enclosed 
in a walnut-shell. 

Though the invention of the knitting 
fi'anie has superseded knitting as a 
manufacture, yet among the poorer 
classes, especially in the country, the 
knitting of woollen socks and stockings 
is still very general ; and in Scotland, 
fancy knitting in fine wool called Shet- 
land shawls, veils, &c., is a consider- 
able branch of industry. Knitting has 
one advantage over most kinds of fancy 
work, as it is so mechanical that persons 
of weak sight, and even the blind, can 
knit almost as ^\•ell as those with th'3 
keenest eye-sight. A good knitter can 
read or talk whilst knitting ; it is, 
therefore, an exception to the rule which 
states that "no person can do two things 
well at the same time." 

The implements used in knitting 
are pins of bone or ivory, and steel pins 
tapered at both ends. These latter are 
used in knitting work of a round nature, 
such as a stocking ; four pins or knitting 
needles are necessary for this purpose, 
three of them for the stitches to be cast 
on, the fourth to knit them off with. 
The bono pins have a button at one end 
to prevent the loops coming off; they 
are used for flat pieces of work, such 
as shawls, antimacassars, &c. 

The tehms used in knitting are few 
and simple. 

Plaix knitting is smooth on the 
right side, and looped on the M'rong 
side, like a stocking. 

ruuLiNG is bringing the loops on the 
right side of the article. This is done 
by putting the thread before the right 
hand pin, which is slipped in the loop 
at the/ro«< of the left hand pin, instead 
of at the hack of it. 

To MAKE A STITCH, pas3 the thread 
round the pin before putting it into the 
loop. 

To DECREASE, slip off a stitch without 
knitting it ; knit the next one, and put 
the slipped stitch over it. 



Old Houses mended cost Utile less than Netv when ended. 207 



To JOIN KNITTING divide the stitches 
on to two pins ; lay them side by side, 
and knit the two together, by taking 
a loop off each at the same time with a 
third pin, and as they are knit per- 
form the last opcrnlion in knitting ; i.e. 

To CAST OFF. — When two stitches arc 
knitted, draw the first one over the 
second, knit a third, and draw the second 
over it, and so on to the end of the 
seam. 

Capes, jacket?, and habit shirts, which 
are so comfortahle for ladies to wear 
under their mantles in winter, are mnch 
more elastic if done in knitting than 
those done in crochet work ; for these 
the brioche stitch is the best, being ex- 
tremely elastic and very simple. Any 
number of stitches that will divide by 
three is suitable for this pattern. Knit 
the work backwards and forwards in 
the same stitch, beginning with a plain 
stitch to form the edge ; then put the 
thread forward, slip one stitch, knit two 
together, and repeat this to the end of 
the M'ork. Woollen inside vests for 
ladies and children are very nice done 
in fine white or scarlet wool with fine 
bono pins in this stitch, but it requires 
some little experience in knitting to be 
nblo to shape the vest to the figure 
and size of the person for whom it is 
intended. 

To Clean White or very 
Light Silks. — Take one quart of 
lukewarm water, and mix with it four 
ounces of soft soap, four ounces of 
honey, and a good-sized wineglass of 
gin. The silk must be unpicked and 
laid in widths on a kitchen table ; then 
take a common scrubbing brush quite 
^!ew, dip it in the mixture, and rub 
the silk firmly up and down on both 
sides, so as to saturate it. llinse it in 
cold water twice until free from soap, 
hang it on a clothes horse to drain 
until half dry ; then iron it with a piece 
of thin muslin between it and the 
iron, or it will be marked on the ironed 
side. The silk when laid on the table 
must be kept quite smooth, so that 
every part may come under the brush. 
"WTiite silk requires a little blue in the 
water, 



To Wash White Silk 
Stockings. — Heat some rain or 
soft water, and while on the fire cut 
into it slices of good yellow soap, to 
make a lather; put the stockings in 
while the lather is warm, but not scald- 
ing, and wash them in two such waters 
(a wincglassful of gin in the first water 
is an improvement) ; rinse them well 
in lukewarm water, having ready a 
second rinsing water, in which is 
mixed a little blue (not the common 
kind, bub such as is used for muslins 
and laces), or rose pink, which can bo 
procured at the chemist's, and is used 
in the same way as the blue, by tying 
it up in a piece of flannel and squeez- 
ing it into the water. Judson's pink 
dye gives a very pretty tint, and can 
be made brighter or fainter according 
to taste. After rinsing, put the stock- 
ings between towels and let them get 
almost dry ; place them on a small 
sheet, lay them out quite fiat, as they 
are when first pui-chasud, tack them to 
the sheet with a needle and thread, 
turn the sheet over them, and have them 
mangled. If it is not convenient to 
have them mangled, the next best plan 
is to put four or six stockings one upon 
the other between a piece of calico, lay 
them on a stone doorstep, and beat 
them with the rolling pin. They must 
not bo mangled or beaten in towels, 
as the pattern of the towels would 
be impressed on them. If the stock- 
ings have lace fronts they will more 
particularly require the tacking men- 
tioned above to make them look nice. 
No sorla or washing powder of any 
kind must be put to them, and they 
must be done qu;ckly, and not left lying 
about. 

English Mineral Spas. 
— Referring to our previous notices of 
watering-places at pages 157 and 17G, 
we now complete our list by pre- 
senting our readers with notices of the 
principal mineral spas. 

Bath. — This picturesque and fashion- 
able city lies on the banks of the Avon 
in Somersetshire, and has long been 
celebrated for its thermal or hot 
springs, both saline and chalybeate. 



208 



When shall I see my Sweet Retreat ? 



Bath is of great antiquity, having 
been founded by the Romans under 
the name of Aquae Salis; and rather 
more than a century ago some elegant 
baths of their construction were dis- 
covered. The climate is most salu- 
brious, there are numerous wallcs and 
drives, and ample accomiHodation for 
visitors. 

Malvern. — This delightful place is 
in Worcestershire, eight miles irom the 
county town on the side of the Malvern 
hills. The Abbey is of great antiquity, 
having been founded by Edward the 
Confessor. The air is pure and invigo- 
rating; there are two mineral springs, 
whose waters are used externally and 
internally, and there is abundant lodg- 
ing accommodation. 

Cheltenham. — This is said to be 
the queen of English inland watering- 
places, and is delightfully situated on 
the bauks of the river Chelt in Glouces- 
tershire. The climate is very mild 
and agreeable, as the town is sheltered 
from the north and east winds by the 
Malvern, Rockhampton, and Cotswold 
Hills. There are four springs, of a 
saline, acidulous, and chalybeate nature, 
of great service in bilious complaints, 
and lodgings are very numerous and 
moderate. 

Clifton. — This romantically situ- 
ated place is the delight not only of the 
good people of Bristol, to which city it 
forms a sort of suburb, but is resorted 
to by numerous visitors from all parts 
of the world. There is a magnificent 
chain bridge here, said to be the finest 
in the world except the one across the 
Niagara river in Canada. The climate 
is at once elastic and genial, and parti- 
cularly beneficial in cases of consump- 
tion. Clifton is rich in lovely scenery, 
and its hot baths have been celebrated 
for upwards of two centuries. Lodgings 
are abundant and cheap. 

Hakuowgate. — This favoiuite spa 
is situated in Yorkshire, about eighteen 
miles from Leeds. The town is divided 
into two districts, one(HighHaiTowgate) 
in which is the town proper, and in the 
other (Low Harrowgate) the mineral 
springs are situated. No less than 12,000 



persons visit Harrowgate each season, 
which lasts from May to September, 
and there is ample accommodation for 
all, and at moderate rates. The air is 
pure and bracing, and the medicinal 
spi-ings, which are saline, sulphurous, 
and chalybeate, and which are nearly 
100 in number, are beneficial in de- 
rangement of the digestive organs, 
gout, and disorders of the skin. 

Buxton. — This popular place lies 
among the Derbyshire hilb, about 
thirty miles from Derby, and is about 
1,000 feet above the level of the sea. 
There are nearly 15,000 visitors during 
the season, which extends from June 
to October. The springs are saline, 
sulphurous, and chalybeate, and are 
said to be very serviceable in rheu- 
matic complaints. There is plenty of 
lodging and hotel accommodation at 
moderate rates; charming scenery in 
the neighbourhood ; and within a few 
miles lies H addon Hall, where the 
unfortunate Mary Stuart was confined 
previously to her removal to Fotherin- 
gay. The Duke of Devonshire's mag- 
nificent mansion of Chatsworth, with 
its superb garden and grounds, designed 
by Sir Joseph Paxton, can easily be 
visited from Buxton. 

Matlock. — This pretty village is 
charmingly situated at the bottom of 
the vale of the Derwent, in Derbyshire, 
and about sixteen miles from Derby. 
The air is deliciously pure and cool, 
and the neighbouihood abounds in ob- 
jects of interest, the most noteworthy 
being the caverns, one of which is largo 
enough to contain 10,000 men. The 
waters are beneficial in dyspeptic, 
rheumatic, and even in pulmonary 
complaints. Lodgings arc good and 
moderate. 

TuNBRiDGE Wells. — Evelyn, " the 
well-known author of " Silva," the 
earliest work on the culture of forest 
trees, and who flourished in the seven- 
teenth century, describes Tunbridge 
Wells much as the visitor will find it at 
the present day, " a very sweet place, 
private and refreshing." Tunbridge 
Wells lies in Kent, about forty-six miles 
from London. The climate is healthy 



O Caledonia ! stern and wild. 



209 



and invigorating. Tunbridge Castle, 
biiilt in the eleventh century, is -worthy 
of a visit. There are several delightful 
■walks ; and in the neighbourhood is 
Bridge Castle, the seat of the Eai-1 of 
Abergavenny. The springs are chaly- 
beate, powerfully tonic, and beneficial 
in cases of physical debility. The 
accommodation for visitors is plentiful, 
and moderate in price. 

Ben RnYDniNO. — This romantically 
situated spa is close to the village of 
Ukley, about an hour's journey by rail 
from Leeds. The air is keen and 
bracing, and baths of every description, 
air, vapour, Turkish, &c., can bo had. 
There are numerous pleasant walks, 
and any number of excursions can be 
made ; one of the most interesting 
being to the far-famed Bolton Abbey, 
situated five miles from Ben Rhydding. 
Hotel and lodging accommodation are 
moderate. 

Leamington. — This pretty and 
fashionable M'atering-place is situated 
in "Warwickshire, and in the immediate 
neighbourhood of Warwick Castle, 
Kenil worth, and the battle-field of 
Edgehill ; and Stratford-on-Avon, the 
birthplace of the immortal Shakspeare, 
is at an easy distance. There are 
twelve mineral springs, saline, sul- 
phurous, and chalybeate, and they are 
used both externally and internally. 
The climate is fine during the summer 
months, but cold in winter. There 
are numorous baths, and good lodgings 
in abundance. 

Scottish Mineral Spas.— 

The Bridge op Allan. — In point 
of position, the Bridge of Allan may 
be placed at the head of the Scottish 
spas. It is situated nearly equidistant 
from Edinburgh and Glasgow, occupy- 
ing a very picturesque position near to 
the Ochil Hills, with the ancient to^vn 
of Stirling and its majestically situated 
castle close in front, the classic field of 
Bannockburn within half an hour's 
drive, the episcopal city of Dumblane, 
with its cathedral, about the same dis- 
tance in the opposite direction ; the ruins 
of the ancient abbey of Cambuskenneth, 
and walks and drives in infinite variety. 



Excursions from the Bridge of Allan 
to the world-renowned Trossachs can 
be made daily. The climate is mild 
and equable, and the mineral waters 
at Airthrey, in the neighbourhood, aro 
beneficial in pulmonary complaints and 
afiections of the skin. There are plenty 
of lodgings, and abundance of angli;.;^ 
in the river Allan, the Forth, and thj 
Teith. 

Innerleithen. — This prettily pla:sd 
village lies in the county of Peebles, 
about six miles from that town, and 
twenty-seven from Edinburgh. Inner- 
leithen is the original of Scott's " cA. 
Eonan's Well ;" and here the famous 
" Meg Dods" had her supposed abo'Io at 
the " Cleikum Inn." Near Innerleithen 
is situated the estate of Glenormiston, 
the property of Mr. William Chambers, 
the well-known publisher. The mineral 
springs have the same medicinal pro- 
perties as those of Airthrey above de- 
scribed, and lodgin£;s are moderate. 
Close to Peebles are the ruins of Neid- 
path Castle, romantically situated on 
the banks of the Twoed, and in the 
vicinity is the scenery described in 
Scott's novel of the "Black Dwarf." 

Moffat. — This pretty village lies in 
the county of Dumfries, about sixty 
miles from Edinburgh and sixty-five 
from Glasgow. The air is pure and 
bracing, and there is a great variety of 
walks and drives. Lake, burn, and 
river fishing can be had in abundance 
and without requiring any permission. 
Fresh and mineral water baths can be 
had in the villaee, and there is a sul- 
phurous spring at Mofi'at Well, about 
one mile and a half distant. Hotel and 
lodging accommodation is excellent. 

PiTKEATHLY WeLLS OU BrIDGE OF 

Earn, is situated a few miles from 
Perth, on the banks of the Earn, and is 
celebrated for its mineral waters, which 
are saline, mixed with carbonic acid 
gas, and remedial in cases of plethora, 
disorders of the liver, &c. In the 
neighbourhood is Moncrieff Hill, up- 
wards of 750 feet in height, and com- 
manding an extensive idew from its 
summit. There is a tulip tree at Pit- 
keathly, said to be upwards of 100 years 



210 



As goad Play Jor Nothitig as Work Jo r Nothing. 



old. There is capital fishing in the Earn, 
and lodgings are moderate. 

Stkathpeffer. — This fashionable 
spa is in the county of Eoss, about 
five miles from Dingwall, and twenty- 
Ihree from Inverness. It is chiefly 
i-'^aortrd to for its mineral waters, 
V Iiich are strongly charged with siil- 
phiireted hydrogen, owing to the 
bituminous rock from which they 
spring. Lodgings are rather scarce, 
but they are comfortable, and the air 
is bracing. 

Ball.\ter. — This charmingly situated 
v:liage lies in the coimty of Aberdeen, 
nnd is distant about nine miles from 
J. a! moral Castle, the Highland resi- 
dence of her Majesty. 'J'here are a 
great number of romantic places near 
Ballater well worthy of a visit, amongst 
others the Pass of Ballater ; the famous 
Lochnagar, celebrated by Byron ; the 
Burn of the Vat, a vast chasm ; and 
Loch Cannor, on the margin of which 
are the ruins of a hunting seat of 
Malcolm Canmore. There are chaly- 
beate springs two miles from Ballater, 
the waters being efficacious in ailments 
of the blood ; and plenty of lodging 
accommodation. 

The Game of Racquet. — 
This game is played in a regular court, 
either open or close. The area of the 
court ought to be about 80 by 40 feet, 
the front wall should be 30 feet in 
height, the back about 12 feet ; and if 
the court is closed in, the roof must be 
well supplied with skylights. The 
best material for the walls is brick, 
plastered evenly i.i order to be true, 
and covered with a good coat of black 
paint. The entrance door is in the 
back wall, in which any position will 
be suitable, but the door ought to be 
flush with the wall. A gallery for 
spectators is sometimes placed over the 
back wall, but it must not project into 
the court. The back wall, to the 
height of twenty-six inches from the 
ground, should be covered with wood 
painted black like the walls. The pur- 
pose for which the wood is required is 
to indicate by the sound where the 
ball strikes upon it. On the front 



wall there is also a white line at the 
height of seven feet nine inches above 
the floor, which is called the cut line, 
and this is intended to indicate the 
point above which the ball must be 
made to strike the wall when the 
player first goes in. The back part of 
the floor of the court is subdivided into 
two equal oblong spaces, into one of 
which the ball must be served, accord- 
ing to the court from which the man 
"in" is serving from, and at each of the 
side walls about the middle are two 
spaces, 8 by 6 feet in dimensions, which 
are the service spaces. 

The implements roii the game are 
the racquet bat and the ball. The 
racqTiet bat consists of an oval frame, 
of a certain regulation size, to which 
there is a long handle, the oval portion 
of it — by which the ball is to be struck 
— is crossed by catgut very tightly 
drawn, so as to render it highly elastic. 
The ball is made very hard and covered 
with leather. 

The Rules. — 1. The game is 15 up. 
At 13 all the game may be si't to 5, 
and at 14 all to 3, provided this be done 
before another ball is struck. 2. The 
going in first is to be decided by lot. 

3, The ball is to be served alternately 
right or left at the option of the player. 

4. In serving, the server must have one 
foot in the space marked for that pur- 
pose. 5. The ball must be made to 
strike the front wall above the line, and 
it must strike the floor within the lines 
enclosing the court on the side opposite 
to that in which the server stands. 6. 
A ball served below the line on the 
front wall is a fault, but it may be 
taken, in which oase the ace must ba 
played out. 7. In serving, the ball 
must not strike anywhere before it 
strikes the front wall ; if it does so it is 
a hand out. 8. In serving, if a bail 
touch the server or his partner before 
it has bounded twice, it is a hand out. 
9. It is considered to be a hand out 
if any of the following things occur, 
viz. : — If the server be not in his 
right place ; if the ball be not served 
over the lino; if the ball do not fall 
in the proper court ; if the ball touch 



Swed Meat must have Sour Sauce. 



the roof; if the ball touch the gal- 
lery netting, posts, or cushions. 10. 
Two faults in succession put a hand 
out. 11. An out-plaj-er may not take 
a ball served to his partner. 12. The 
out-players may change their courts 
only once in each game. 13. If a ball 
hit the striker's adversary above or upon 
the knee it is a let; if below the knee 
— or if it hit the striker himself or his 
partner — it counts against the striker. 
14. If a player purposely stop a ball 
before the second bound it counts 
against him. 15. Till a ball has been 
touched, or has bounded twice, the 
player and his partner may strike it as 
often as they please. 16. Every player 
should get out of the way as much as 
possible. 17. After the service, if a 
ball goes out of the court or hits the 
roof, it is an ace ; if it hits the gallery 
netting, post, or cushions in returning 
from the front wall, it is a let ; if it hit 
the roof before striking the front wall 
it counts against the striker. 18. The 
marker's decision is to be final, but if 
he cannot decide, the ace is to be plaj'ed 
over again. 

The Tomato, or love-apple, the 
Solanum li/copersicuin of the botanist, 
is a tender annual, a native of South 
America, and was introduced to this 
country about 1596. The fruit is 
smooth, compressed at both ends, with 
strongly marked and pulpy ribs. It is 
acid in flavour when ripe, and is used 
in soups and sauces, the juice being 
preserved for winter use like ketchup 
OS a general sauce for meat and fish. 
In confectionery it is used as a preserve, 
and when green as a pickle. The large 
and small cherry and pear-shaped red, 
and the large and small or cherry-shaped 
yellow, are the most commonly used 
sorts ; the first for ordinary culinary 
purposes, and the second for variety of 
the fruit. One ounce of seed will pro- 
duce about sixty plants, and it should 
be sown on a hotbed about the end of 
March or the beginning of April. 
"When about two inches in height the 
young plants should be pricked out 
either on another hotbed about three 
inches apart each way, or into single 



small pots and placed in heat, either in 
a frame or forcing- house, tare being 
taken to keep them near the glass, as 
such a position encourages a robust 
habit of growth. About the middle or 
end of May they may bo planted out, 
with a good ball of earth in a bordir 
with a full south aspect. The tomato 
is a voracious feeder, and the soil in 
which they are planted should be well 
manured with decayed manure. When 
planted give water, and should the 
nights be cold, cover the plants with 
inverted flower-pots or hand-glasses. 
The plants may be trained to stakes or 
nailed to a wall, or allowed to ramble 
over the surface of the soil like cucum- 
bers. To facilitate the ripening pro- 
cess in autumn, the leaves which 
shade the fruit from the direct in- 
fluence of the sun ought to be removed. 
Tomatoes do not seem to be so generally 
appreciated in England as they are 
abroad, particularly in America, where 
they are grown in every garden and 
seen on every table. A favourite dish 
for breakfast is a — 

Tomato S.\lad. — Peel half a dozen 
ripe tomatoes, slice them into a glass 
bowl, add two pickled onions minced 
up, or a dessertspoonful of the vinegar 
from pickled onions, a dessertspoonful 
of Chili vinegar, a tablespo(mful of 
common vinegar, and three tablespoon- 
fuls of salad oil, with a dessertspoon- 
ful of powdered sugar ; pour over the 
tomatoes, and let them lie for ten 
minutes. 

Pkeserved Tomatoes. — Peel ripe 
and fresh tomatoes, season with salt 
and pepper as for immedi.ite eating; 
put them in bottles or tin cans ; cork 
them up, make a small hole in the 
centre of the corks ; put them in a 
pot of cold water, and set it over the 
tire and boil for twenty minutes ; take 
them up and cork and seal them, and 
keep in a cool place. They should 
not be opened while the weather is hot. 

Sweet Green Tomato Pickle. — 
Peel and slice two gallons of green 
tomatoes, five tablespoonfuls of ground 
mustard, half a pint of mustard seed, 
two tablespoonfuls of ground cinna- 



212 



Memory is the Treasurer of the Mind. 



mon, one tatlespoonful of cloves, one 
pound of brown sugar, three quarts 
of vinegar. Boil all together until 
quite done. Celery tops or celery- 
seeds improve the flavour. They are 
excellent prepared in this way. 

Tomato Sauce, to Keep. — Take six 
pounds of ripe tomatoes, crush them, 
and sprinkle with salt ; let them remain 
a day or two, then boil and pass through 
a coarse sieve or colander. Put into the 
liquor half a teaspoonful of Cayenne 
and a dessertspoonful each of cloves, 
pepper, ginger, and cinnamon ; boil it 
one-third away, and bottle tight. It 
should be shaken before being used. 

Baked Tomatoes. — The most simple, 
easy, and certainly one of the most 
delicious modes of cooking tomatoes is 
to slice them when ripe, put them with 
a little butter, pepper, and salt, in a 
dish or^plate, and cook them before the 
fire or in the oven. When done, put a 
poached egg or two on the top, and you 
have a dish fit for an emperor. 

Aids to Memory. — Thecotn- 
mon colloquial term for mnemonics is 
" artificial memory ; " but a less exact 
term could not be xised. There are 
such things as artificial teeth, eyes, and 
limbs, but we can no more nave an 
artificial memory than an artificial 
imagination or conscience. At best we 
can only construct a system of aids to 
memory, by the use of which we may 
be enabled to recollect facts that, with- 
out such aids, we might readily forget. 
In all countries certain expedients are 
made use of to help memory, and 
among those most commonly resorted 
to are tying a knot on one's handker- 
chief, tying a string or thread round the 
finger, &c. It often happens that the 
best way to arrange a number of facts 
to which we require to make daily 
reference is to throw them into a me- 
ti'ical form, as has been done with the 
days of the months in the famous rhyme 
beginning, " Thirty days hath Septem- 
ber." This rhyme, which, estimated 
with respect to its poetical merits, is 
mere doggerel, may be considered more 
valuable than the finest verse Tennyson 
ever penned. By means of it millions 



of people have been saved the trouble 
of consulting an almanack or other work 
giving the number of days in each 
month. What has been done once may 
be done again, and we do not see any 
reason why any similar series of facts 
of universal importance should not be 
arranged in the same way and recalled 
quite as promptly. The man who 
keeps a daily record of his actions, 
aims, &c., in the shape of a diary or a 
commonplace-book, runs less chance of 
forgetting anything he may wish to re- 
member than one who keeps no such 
record. But notes are such well-known 
aids to memory that we need do no 
more than merely mention them here. 

Many different systems of mnemonics 
have been framed, but it is very doubt- 
ful whether they have ever proved of 
much practical use to any but their 
framers. All of them are complicated 
and difficult to master ; indeed, beyond 
a few general principles, which it is 
Avell to know, we cannot understand 
how they can give much aid to memory. 
In most instances it would appear that 
the inventors of these systems are 
simply to be considered as the victims 
of mere crotchets and chimeras. Grey, 
Beneowski, and Finaigle, invented 
systems, but the world has not bene- 
fited from their ingenuity, and the 
labour of committing to memory is as 
great at the present day as it would 
have been had these savans never 
lived. To explain what these systems 
were woiild carry us beyond our limits, 
and we shall onlv mention that Grey's 
method of learning and remembering 
historical and other dates consisted in 
having letter-symbols for the numerals. 
Out of these letter-symbols words were 
made, and the student had only to re- 
collect the numerals that were repre- 
sented by the letter- symbols in order 
to recall the date of the event to which 
the word referred. 

But it is to a writer and thinker of 
later date than the philosophers we 
have named, that we are indebted for 
the most valuable aids to memory yet 
known. It was left for Dr. Pick to 
observe that we remember some thinss 



Medicines are not meant to Live on. 



213 



more easily than others, and that the 
things most readily remembered ■v\-ere 
those to which •we •were guided by 
some association of ideas. 

This association of ideas is the basis 
of Pick's system of aids to memorj'. If 
in a list of words the mind is led on from 
one word to another by some idea that 
forms an association or connecting link 
between the two, the whole list will be 
committed to memory by the mere 
readincr of it over once or twice. In the 
following list the reader Mill at once 
perceive the association that links one 
word to another, and will understand 
the readiness with which it can be com- 
mitted to memory : — England, naviga- 
tion, steam, railway, telegraph, elec- 
tricity, thunder, storm, wind, pipe, 
music, harmony, alliance, peace, tran- 
quillity, meditation. A list of say forty 
•words, between which there are asso- 
ciating ideas as in the case of the list 
just given, could be committed to 
memory in a minute or tw^o. 

Carrying out this principle. Dr. Pick 
has invented a method of teaching Ger- 
man and French which seems to be ex- 
ceedingly easj% Lists of foreign words 
can be remembered almost as easily as 
the list given above if they are so 
arranged as to exhibit a chain of asso- 
ciated ideas, and Dr. Pick arranges his 
vocabularies, groups of regular and 
irregiilar verbs, &c., with this view. 
By attending to this principle any 
person of average powers of mind can 
be trained to perform what may be 
called sui-prising feats of memory ; but 
it must, however, be borne in mind 
that diligent study and constant prac- 
tice are indispensable. 

For a full exposition of Dr. Pick's 
system we refer the reader to his treatise 
on " Memory," and to his other works. 

Dyspepsia, or Indiges- 
tion. — There is perhaps no complaint 
that more universally afflicts the civi- 
lized portion of mankind than this. It 
is foimd attacking the poor needle- 
woman, living in a garret, whose diet 
chiefly consists of large quantities of 
■weak tea, and bread and butter. It 
attacks the rich man, foiid of the 



pleasures of the table, who gives bis 
stomach more work than it can do, and 
who eventually pays a heavy price for 
his enjoyments ; and it attacks the 
literary and scientific man, whose habits 
are sedentary, whose brain is over- 
woi'ked, and M'ho frequently neglects 
to supply to his stomach a sufficiency 
of food with the regularity necessary 
for the due maintenance of health. 

The more immediate caiises of dys- 
pepsia arc the iise of food in too large 
quantities, and of an indigestible nature ; 
irregularity in the meal hours ; imper- 
fect mastication from being in a hun-}'', 
from carelessness, or from bad teeth ; 
want of regular exercise ; mental anx- 
iety, and the excessive use of spirituous 
liquors and tobacco. "With regard to 
the quantity of food, the caution of 
Socrates should be remembered: — 
" Beware of such food as persuades 
a man, though he be not hungry, to 
eat, and those liquors that will prevail 
with a man to diink them when he is 
not thirsty." 

The symptoms of an attack of dys- 
pepsia vary much both in their nature 
and intensity. The first thing generally 
complained of is want of appetite, •with 
nausea, flatxilence, heartburn, and occa- 
sional pain in the stomach, a sense of 
fulness and oppression after eating, with 
languor and depression of spirits. In 
the more severe eases the pain in the 
stomach is considerable, and is increased 
by pressure and by food, the latter even 
in small quantities sometimes producing 
acute pain followed by vomiting. There 
is foulness of the tongue and breath, 
palpitation of the heart, costiveness or 
diarrhoea, and vomiting of a thin, sour 
fluid that sets the teeth on edge. 

The mental elfects produced by dys- 
pe])sia vary from the slight impleasant 
feeling known as " being out of sorts," 
to the graver and more serious state 
called hypochondriasis, in which the 
patient may show the most extreme 
melancholy, even amounting to a dis- 
position to commit suicide. It is often 
seen that a morbidly particular atten- 
tion is paid by the patient to the state 
of his own health j he exaggerates his 



214 



What Art is so Noble as the Healing Art 1 



symptoms, and takes a very desponding 
view of his case, and of the state of his 
affairs generally. Indeed, shrewd men 
of husiness have been known to have 
made such ridiculous bargains that 
they could only be accounted for by 
their being attacked by dyspepsia. 

Treatment. — The first thing is to 
ascertain the cause of the complaint, 
and above all to obtain the patient's 
confidence. It must be remembered 
that this is a malady that in the first 
place affects the stomach, and afier- 
wards, through that organ, the con- 
stitution generally ; the treatment must 
therefore be directed in the first place 
to improve the state of the stomach, 
and in the second, that of the general 
health. As a man has it in his power 
to keep his stomach in a healthy con- 
dition, if he will only be careful of 
what he puts into it, our first considera- 
tion is " diet." Simplicity in diet is 
to be commended ; at the Fame time 
it must be borne in mind that man, 
being omnivorous, requires a mixed 
diet. 

The following is a scale of diet for 
dyspeptic people, taken from the work 
of an eminent physician : * — 

7 a.m. A tumblerful of equal parts 
of spring water and soda or lime water. 

7.30 a.m. To rise from bed. Use a 
tepid or cold sponge bath, rub the skin 
with a coarse towel. Dress leisurely. 

8.30 a.m. Breakfast.— A large cup 
of weak tea with half milk, or milk 
and water, sole or whiting, or the lean 
of an underdone chop, or a new-laid 
egg lightly boiled, stale bread, and a 
little butter. 

1 p.m. Luncheon. — Oysters, if they 
agree, or an imderdone mutton chop, 
or a slice of roast mutton, a biscuit or 
stale bread, one glass of dry sherry. 

6 p.m. Dinner. — Codfish, sole, turbot, 
whiting, or brill ; mutton, venison, 
chicken, grouse, partridge, hare, yjhea- 
sant, tripe boiled in milk, sweetbread, 
boiled leg of lamb or roast beef, stale 
bread, cauliflower, asparagus, vegetable 
marrow, French beans, potato or sea- 

• " Practice of Medicine," by T. H. Tanner. 
M.D. 



kale. Half a wineglassful of cognac 
in a bottle of soda water, or two glasses 
of good dry sherry or claret after 
dinner. 

9 p.m. A small glass of cold brandy 
and water with a biscuit, or a cup of 
weak tea with half milk, and a slice 
of bread and butter, or a teacupful 
of arrowroot. 

1 1 p.m. Bed. — To sleep on a mattress 
without too much covering ; the room 
to be properly ventilated; a fire will 
be beneficial in cold weatlier. It is 
presumed that a good night's rest has 
been earned by a fair amount of exer- 
cise in the open air. 

To improve the general health, rest 
and mental relaxation should, if pos- 
sible, be obtained. Change of air and 
sea bathing (when it agrees) will be 
found useful. Cheerful society and a 
moderate amount of exercise will often 
do more than medicine. Amongst the 
latter all the different varieties of tonics 
have been recommended according to 
the state of the case ; but pepsine, the 
digestive principle of the gastric juice, 
will be found most useful in a weak 
condition of the stomach. Great atten- 
tion should be paid to the regularity of 
the bowels, and methodical habits ought 
to be encouraged. 

Tinctures. — These are valuable 
medicinal preparations, and all the more 
so that they are capable of being long 
kept without undergoing deterioration. 
They consist of solutions chiefly of 
vegetable substances in rectified spirits, 
and can be suppUed for the domestic 
medicine chest by the apothecary, to 
the saving of considerable trouble. "We 
shall, however, lay before our readers 
some prescriptions for such tinctures as 
are most useful, and state the purposes 
to which they are applicable. 

Bitter Tinctuke for Indigestion 
AND Biliousness, &c. — Gentian root 
cut, two ounces ; orange peel dried, one 
ounce ; cardamom seeds bruised, half 
an ounce ; proof spirit, two pints. 
Macerate a fortnight, and filter the 
liquor. This will be found a valuable 
tincture in general debility and the 
particular ailments above mentioned. 



Cooks are not to he tm/srht in their ozun Kitchen. 



215 



It is known to the druj^gist as the com- 
pound tincture of gentian. 

Aromatic Tincture for Gout, 
Flatulency, and Languor. — This 
preparation is compounded with car- 
damom seods, cinnamon bark, long 
pepper, ginger root, macerated in proof 
spirit. It is of much benefit in the 
ailments above referred to. The do3e 
is from one to two teaspoonfuls. This 
medicine is known as the compound 
tincture of cinnamon. 

Purgative Tincture for Flatu- 
LF.NCE, Pains, Gout, &c. — Senna 
leaves, three ounces ; carraway seeds 
bruised, three drachms ; cardamom seeds 
bruised, one drachm ; raisins stoned, 
four ounces ; brand}-, two pints. Ma- 
cerate fourteen days, and filter. Dose, 
one, two, or three tablespoonfuls. This 
preparation is equal in efficacy to the 
tincture long known and celebrated as 
Daffy's Elixir. 

Tincture of Rhubarb for Indi- 
gestion, &c. — Rhubarb root sliced, 
two ounces ; cardamoms bruised, an 
ounce and a half; saffron, two drachms ; 
projf spirit, two pints. Macerate a 
fortnight in a gentle heat, and filter. 
This tincture, combined with equal 
quantities of the tincture of senna or 
tincture of aloes, is a medicine of great 
value in indigestion, depression, and 
constipation, occurring iu conjimction 
with debility. 

Purgative Pills. — Compound 
extract of colocynth, compound rhubarb 
pill, of each half a drachm ; calomel, 
twelve grains ; oil of carraway, five 
drops ; syrup to make the whole into 
a mass. To be divided into fifteen 
pills. These are excellent in fevers, 
inflammation, and all cases where such 
purgatives are required. 

Mild Laxative Pills. — Compound 
extract of colocynth, half a drachm ; 
compound rhubarb pill, one scruple ; 
Castile soap, ten grains; oil of juniper, 
five drops ; formed into a mass, and 
divided into twelve pills. One to be 
taken at bedtime. These pills are mild 
aperients, and well suited for occasional 
use in constipation and bilious afiec- 
tions. 



Pills for the Stomach. — Rhubarb 
in powder, two scruples ; ipecacuanha 
in powder, twenty-four grains ; Castile 
soap, two scruples ; syrup of orange 
peel to form the whole into a suitable 
mass. To be divided into two dozen 
of pills ; one to be taken thrice a day. 
These pills give tone to the stomach in 
indigestion and bilious affections, and 
are highly beneficial in sick headache, 
nausea, defective appetite, and stomach 
cough. 

Pills to Aid Digestion. — Soco- 
torine aloes, forty grains, and gum 
mastic, eighteen grains, rubbed well 
together ; compound extract of gentian 
and compound galbanum pill, of each 
twenty-four grains ; oil of aniseed suffi- 
cient to form the mass. Divide into 
twenty pills. These are excellent pills. 
Two may be taken an hour before dinner, 
or at night. They act mildly. 

Cookery for Invalids. — 
Porter Jelly. — Boil a cow-heel to a 
jelly ; to one quart of this jelly add a 
bottle of the best porter, with the rind 
and juice of four lemons, one pound of 
white sugar, and the yolks, whites, and 
shells of five eggs beaten together ; let 
them just come to a boil, and then 
strain through a flannel jelly bag. It 
should look clear, and is very nice and 
strengthening for an invalid. 

Veal Sherbet. — Wash a good 
knuckle of veal, put it to boil in nine 
pints of water. Let it boil until reduced 
to two pints. Run it through a fine 
sieve, and when nearly cold, add to it 
two pints of clarified syrup, and a pint 
and a half of clear lemon juice. Mix 
well, and serve as refreshment. It 
will be found very nutritious as well 
as pleasant. 

Tafioca and Cod Liver Jelly. — 
Boil a quarter of a pound of tapioca 
till tender in two quarts of water ; drain 
it into a colander, and then replace it 
in the stewpan. Add half a pint of 
milk, and about one pound of fresh cod 
liver, cut into a dozen pieces. Simmer 
slowly for fully half an hour, until the 
liver is quite cooked. Press out the 
liver as much as possible into the tapioca ; 
take away the liver, and mix the tapioca. 



2l6 



Clean Hands want no Wash Ball. 



If too thick, add a few spoonsful of 
milk, and boil for a few minutes ; stir 
well, add a little pepper and salt, and 
serve. Tapioca cooked in this manner 
is nourishing, and peculiarly suited for 
invalids. 

Iceland Moss Jelly. — Put one 
oimce of Iceland moss, and one ounce 
of Carrageen or Irish moss into a stew- 
pan ; add a pint and a half of milk, 
boil slowly for three quarters of an 
hour ; strain through muslin ; add 
three ounces of white sugar, dissolved 
in one oimce of the compound tincture 
of quinia, which can be had at any 
chemist's. Take a dessert spoonful 
several times a day. This is much 
esteemed as a remedy in certain stages 
of consumption, &c. 

Isinglass Blancmange. — In a pint 
of boiling milk dissolve an oimce of 
isinglass; the mixture can be flavoured 
Avith lemon peel, bitter almonds, &c. 
It will make an excellent blancmange 
for an invalid or convalescent. 

To Clean Sheepskin 
Rugs or Mats. — Make a very 
strong lather, by boiling soap in a little 
lather, mix this with a sufficient quan- 
tity of water (rather more than luke- 
warm), to wash the mat or rug in, and 
rub boiled soap on those portions of it 
which require additional cleansing. 
When the mat has been well washed in 
this water, prepare another lather in the 
same way, in which a second washing 
must take place, followed by a third, 
which ought to bo sufficient to cleanse 
it thoioughly. Rinse it well in cold 
water until all the soap is removed, and 
then put it in water in which a little 
blue has been mixed, sufficient to keep 
the wool of a good white, and prevent 
its inclining to yellow. After this it 
should be thoroughly wrung, shaken, 
and hung otit in the open air with the 
skin part towards the sun, but not 
while it is scorching, otherwise the skin 
will become hard. It must also be 
shaken often while drying, for if not it 
v/iU be quite stiff and crackly. It 
should be frequently turned, being hung 
up first by one end and then by the 
other, until it has dried entirely. 



How to Clean Ostrich 
Feathers. — Cut some white curd 
soap in small pieces, pour boiling water 
on them, and add a little pcarlash. 
When the soap is quite dissolved, and 
the mixture cool enough for the hand 
to bear, plunge the feathers into it, draw 
the feathers throxigh the hand till the 
dirt appears squeezed out of them, pass 
them through a clean lather with some 
blue in it, then rinse in cold water with 
blue to give them a good colour. Beat 
them against the hand to shake off the 
water, and dry by shaking them near a 
fire. When perfectly dry, curl each 
fibre separately with a blunt knife or 
ivory paper-folder. 

To Clean Grebe.— Carefully 
take out the lining, and wash it in the 
same way as directed for the ostrich 
feathers. They must not be shaken 
imtil quite dry, and any rent in the 
skin must be repaired before making 
up again. 

To Wash Hair Brushes. 
— Fill a pan Avith warm water, and 
dissolve in it a quarter of an ounce of 
soda to half a gallon of water. Comb 
out the loose hairs ; take one brush at 
a time by the handle and dip it several 
times in the water without v/etting the 
back; then rinse in cold water, and 
put near the fire or in tho open air 
to dry. Never use soap in washing 
hair brushes, or allow the water to be 
more than lukewarm, as hot water will 
soften the bristles and melt the glue in 
the back, and also turn ivory backs 
yellow. 

The Conundrum, or 
Enigma. — This is a form of ex- 
pression intended to denote in an ob- 
scure and ambiguous manner something 
that is well known and familiar. An 
enigma may be delivered in words, in 

{)aintings, or in sculpture ; and of the 
ast two (if these modes the hierofilyphs 
of ancient Egypt, the forms attributed 
to the deities of the classic mythology, 
and many of the figures of modern 
idolatry in India and China, may be 
cited as examples ; in all which, more 
or less, some principle or truth is de- 
noted by a combination of real ot 



A Little iVit will serve a Fortunate Man. 



17 



fabulous form?. The verbal enigma has 
in all ages and countries, from very re- 
mote times, been popular in proportion 
to the degree of wit and art it exhibits. 
In the Middle Ages the art of composing 
riddles was much cultivated, as affording 
amusement ; and in modem times the 
genius of the Germans has contributed 
much to confer on the conundrum a 
high degree of literary merit. There 
are numerous collections of conundrums 
in various languages, to which our 
readers can have recourse, and atten- 
tion to which will go far to facilitate the 
making of others, should their time or 
inclination enable any of them to seek 
amusement in that species of composi- 
tion. The celebrated periodicals known 
as Punch and Fun contain many ex- 
tremely clever instances of this mode of 
writing, which doubtless are familiar 
to our readers. We give the following 
as illustrations of the conundrum : — 

Q. What did the Duke of Wellington 
do with his boots when he wore them 
out? 

A. Wore them home again. 

Q. Why arc little birds depressed early 
on a summer morning ? 

A. Because their little bills arc all over 
dew (due). 

Q. What creature left the ark in the 
most respectable manner h 

A. The spider, for as he stepped out 
he walked into a fly. 

Q. Why should birds in their nests 
agree ? 

A. Because if they did not they would 
fall out. 

Q. What train should a dull bov travel 
by? 

A . The Brighton up train. 

We shall now mention only one con- 
imdrum more, which possesses the dis- 
tinction of not being found in either of 
the two witty periodicals above referred 
to, but which perhaps our readers will 
not find any great difficulty in in- 
terpreting, and it will serve at the 
same time as an illustration of the 
nature of composition now under dis- 
cussion : — 

Q. What English coimty is it whose 
name is permanently associated with 



every production of superlative excel- 
lence ? 

A. Kent; because Kent undoubtedly 
produces the " Best of Everything." 

The Guinea-pig.— This little 
animal, although called by the name of 
" pig," is in no way whatever related to 
the family to which the wild boar and 
the domestic hog belong. It is, on the 
contrary, comprehended in the order 
Rodentia, along with mice, rats, squir- 
rels, and the various kinds of animals 
remarkable, as the name of the order 
implies, for their habits of gnawing. 
The guinea-pig is a native of Brazil 
and Paraguay, where it is found wild ; 
and there are various species of the 
same animal. When domesticated in 
this country, it very much resembles 
the rabbit, although it is smaller in 
size. It is frequently marked with 
irregular patches of black, Avhite, and 
orange. The ears are round and almost 
naked, the feet are short, and there is 
no tail. It is a very cleanly animal^ 
and the male and female spend much of 
their time in licking and smoothing each 
other's fur. It breeds at two months 
old, and brings forth from four to twelve 
young ones at a time. It is a pretty 
little animal, but can hardly be said to 
make a desirable pet, as it seems entirely 
devoid of attachment. In order to keep 
the little creature in comfort, the chief 
object, besides that of furnishing it with 
appropriate food, is to keep it scrupu- 
lously clean, — an object which its own 
instinctive habits ought to suggest to 
its owner. 

The Aviary. — Strictly speaking, 
an aviary is a considerable space fitted 
up and adapted to accommodate a large 
number and variety of birds remark- 
able for their singing qualities, the 
beauty of their plumage, or other pecu- 
liarities. An aviary, as a matter of 
course, is a large cage in which an 
attempt is made to give a natural ap- 
pearance to the interior of the place 
where the feathered prisoners are con- 
fined. Perches resembUng the branches 
of trees, grass, moss, various plants, 
patches of gravel or sand, a rill of clear 
water, sor-luded places for nests — in a 



2l8 



Birds pay Equal Honours to all Men. 



;vord, everj-thing is provided that the 
birds can require short of liberty ; 
which, indeed, iu a climate lilce ours, 
and in the absence of those natural 
supplies so easily obtained in their 
native places, would be a more than 
doubtfid blessing to many of them, in- 
asmuch as no foreign species would 
long survive emancipation. 

In a large aviary possessed of all such 
appliances as we have adverted to, fa- 
vourabl J" situatedand carefully attended, 
most of the little captives will thrive 
and be cheerful, and many of them M'ill 
build and bring up theii- young. Such 
establishments, however, are rare ; and 
it may be doubted whether the expense, 
trouble, and anxiety inseparable from 
the keeping of them, are not too great 
for any satisfaction which they produce. 
This, however, is a matter of opinion. 

It win be more suitable if we under- 
stand by the term "aviary" any col- 
lection of birds occupying one or more 
cages. The birds usually domesticated 
with us are canaries, goldfinches, 
linnets, larks, bullfinches, thrushes, 
blackbirds, and starlings. AU these are 
more or less esteemed for their qualities 
as singers ; but in addition to them 
there are numerous foreign birds whose 
beauty of plumage and rarity gives 
them value, such as the various species 
of parrots, parroquets, love-birds, the 
cockatoo, the macaw, and many others. 
All such bu-ds require certain kinds of 
food, without M'hich they cannot thrive ; 
and care must be taken that such food 
is supplied to them ; that their cages 
are kept scrupulously clean, and that 
they have plenty of pure water and 
pure air. 

C.iNARiEs were originally brought 
from the islands by whose name they 
are known, and have long been domes- 
ticated in every country in Europe. 
Tn its native groves the plumage of 
this bii-d is of a dusky grey, but domes- 
tication has caused much alteration in 
this respect. Some canaries are white, 
or nearly so ; some mottled ; some pos- 
sessed of greenish plumage, and others 
bright yellow. The canary has a shrill 
and high-pitched voice, capable of much 



modulation, and it apparently has great 
enjoyment in pouring forth its melody. 
Comparing this pretty bird with the 
nightingale, Buifon makes the following 
remarks, which are not unworthy of the 
eloquent naturalist: — " If the night- 
ingale be the chantress of the woods, 
the canary is the musician of the 
chamber : the first owes all to nature ; 
the second something to art. With less 
strength of organ, less compass of note, 
the canary has a better ear, greater 
facility of imitation, and a more reten- 
tive memory ; and as the difference of 
genius, especially among the lower 
animals, depends in a great measure on 
the perfection of their senses, the canary, 
whose organ of hearing is more sus- 
ceptible of receiving and retaining 
foreign impressions, becomes more 
social, tame, and familiar ; is capable 
of gratitude, and even attachment ; its 
caresses are endearing, its little humours 
innocent, and its anger neither hurts 
nor offends. Its education is easy ; we 
rear it with pleasure, because we are 
able to instruct it. It leaves the melody 
of its o'wn natural note to listen to that 
of our voices and instruments. It 
applauds, it accompanies us, and repays 
the pleasure it receives with interest ; 
A\-hile the nightingale, proud of its 
talent, seems desirous of preserving it 
in all its purity, — at least seems to 
attach very little value to ours, and 
with great difficulty can be taught any 
of our airs. The canary can speak and 
whistle ; the nightingale despises our 
words as wall as our airs, and never 
fails to return to its o^vn wild wood- 
notes. Its pipe is a masterpiece of 
nature, which human art can neither 
alter nor improve ; while that of the 
canary is made of more pliant materials, 
which we can model at pleasure, and 
therefore it contributes in a much 
greater degree to the comforts of society. 
It sings at all seasons, cheei-s us in the 
dullest weather, and adds to our happi- 
ness by amusing the young and de- 
lighting the recluse." 

The canary, being a native of a warm 
climate, could not exist if exposed to 
the rigour of our winter weather, even 



Birds an the ]Vin;^ed Missionaries of the Air. 



2 19 



ii' it could obtain suitable food, which 
would be impracticable. It requires, 
therefore, in winter, the warm tempera- 
ture of a room artificially heateil, as 
well as a suitable supply of the required 
nutriment. If the apartment the canary 
is kept in be too warm, the bird will 
moult at an improper season ; and in 
rooms in which gas is burnt and where 
the ceilings are low, and the cages hung 
up near them, there is often a great 
mortality among the birds, which fall 
suddenly dead from their perches with- 
out having exhibited any symptoms of 
previous illness. The immediate cause 
of this is not perhaps clearly under- 
stood ; but beyond doubt it is the iin- 
wholesome state of the air, for near 
the ceiling, in apartments where gas is 
consumed, the air is not only very 
warm, but is to a great extent rendered 
incapable of sustaining life by being 
almost wholly deprived of its oxygen. 

Much attention ought to be given by 
those who keep canaries to the cleanli- 
ness of the cage. A supply of fine sand 
ought alwaj^s to be given, and fresh 
water ought to be given at least 
once a day. Besides the seed M-hich 
the bird chiefly feeds on, he ought to 
get some green food, such as groundsel, 
duckweed, &c., all of which arc whole- 
some. 

Breeding of C.\nauies. — This 
affords much interest and amusement. 
The cage ought to be large, and at the 
upper part of it, at one end, open boxes 
should be placed for the nests ; or they 
may be made close, and furnished with 
holes, by which the birds may enter 
and leave the nests at their pleasure. 
A small net ought to be hung in the 
cage near one of the perches, containing 
materials for nest-maldng, such as moes, 
wool, cotton, hair, and a few small 
feathers. The hen canary builds the 
little abode for the expected progeny, 
and lays her first egg ten days after 
pairing. Six is the usual number laid. 
Each egg ought to be removed as it is 
laid, and one of bone or ivory substi- 
tuted for it ; and when the lajang is 
completed they can be all replaced. The 
canary sits thirteen days. When the 



young birds appear, hard-boiled egg 
and bread finely minced and mixed 
together, ouuht to be placed in the 
feeding trough, in order that the parent 
^birds may supply the wants of their 
offspring. 

i^IuLEs are cross-breeds between the 
canary and some of the finches M'ith 
which the canary mates, and some of 
these mules are very desirable inmates 
of the aviary. 

GoLDFixcHEs, SISKINS, and other 
birds nearly allied to tho canary, will 
thrive in the aviary with much of tho 
same attention as is bestowed on their 
more delicate relative. In addition, 
however, to the common canary seed, 
hemp seed and rape seed may be given ; 
goldfinches and siskins, indeed, prefer 
poppy seed, and linnets and bullfinches 
like the rape seed alone. As already 
mentioned in the case of canaries, green 
food is desirable for these and all other 
birds, and not only groundsel and 
chickweed may be given them, hut 
lettuce, watercresses, and cabbage 
leaves. Plenty of fresh water should 
be supplied, both for washing themselves 
and for drinking, and abimdance of fine 
sand, as this is requisite to their diges- 
tion, and of great use as a sand bath for 
cleansing their skins and removing in- 
sects, which are often troublesome and 
injurious. 

German Pastes for 

Birds. — Cheap and simple food in 
tho form of paste may be made in the 
following manner: — Take a Avhito loaf 
which is well baked and stale, put it 
into fresh water till it is quite soaked 
through ; then squeeze out the water, 
and pour boiled milk over the loaf, 
adding about two-thirds the quantity 
of barley meal, from which the bran 
has been carefully sifted, or, what is 
still better, wheatmeal. Anothermethod, 
however, may be adopted. Grate a 
carrot very nicely, soak a small white 
loaf in fresh water, press the water out 
of it, put it along with the carrot into 
an earthen pan, add handfuls of barley 
or wheaten meal, and mLx the whole 
together with a pestle. These pastes 
ought to be made fresh every moraina 



2 20 Better lose a Supper than have a Hundred Physicians. 



for they quickly become sour, and are 
consequently injurious to the birds. A 
feeding trough ought to be used, in 
M'hich the paste can be put ; and this 
vessel will be more suitable if made of 
tin, earthenware, china, or glass, rather 
than of wood, as it can be more readily 
kept perfectly sweet and clean, and 
will thei-efore be less liable to cause 
the food placed in it to become sour 
or stale. 

The Bavarian Mode of 
Preserving Rennet. — This 
mode of curing consists in turning out 
the contents of the skin of the stomach, 
wiping off all specks or dirt with a cloth, 
and then blowing up the skin or filling 
it; with air like a bladder. The ends 
are tied with a string, and a little salt 
applied to this |part only. 1 he skin 
treated in this way soon dries per- 
fectly, and is as sweet and clean as 
can be desired. Salt neutralizes in 
some degree the action of rennet, there- 
fore rennets treated on the Bavarian 
plan are much more effective than those 
cured in the old way. When the rennets 
cured on this plan are dry, the air may 
b;; expelled and the skins can be packed 
away in a small space, and are easily kept 
char of insects. The delect in salted 
rennets is that the salt in wet weather 
accumulates dampness, and if care is 
not taken to keep them in a dry place, 
they drip, and thus lose their strength, 
llennets preserved on the Bavarian 
plan are stronger as well as sweeter 
than any others. 

To Make Queen Cakes. — 
Wash and dry carefullj' half a pound of 
good currants, whisk three eggs to a 
froth, beat half a pound of fresh butter 
to a cream; add the cuiTants, the egg.^, 
one pound of best flour, and half a pound 
of powdered sugar to the beaten butter, 
with one teaspoonful of carbonate of 
soda, and the grated rind of a lemon. 
Beat all these ingredients well together, 
and just before putting them into the 
tins, add a teaspoonful of lemon juice, 
butter the tins, which are usually heait- 
shaped, put a few currants on the top, 
and bake the cakes for twenty minutes 
ill a q\iick oven. 



Scotch Oat Cakes,— Put 

tliree handfuls of best Scotch oatmeal 
into a basin, with a bit of butter the 
size of a nutmeg; add as much cold 
water as will form it into a cake. Press 
the cake out with the hands until it is 
thin, then roll with the rolling pin, till 
it is almost as thin as a crown piece. 
Have the girdle ready heated, sift a 
little meal over it, and lay on the cake. 
When the under side is brown, toast 
the upper side in a toaster before the 
fire to make it crisp. These cakes 
should be kept in the meal chest among 
the dry meal to preserve their crispness, 
which is their peculiarity. They are 
extremely nice to eat with cheese. 

To Remove Wax Stains 
from Silk. — Mix powdered French 
chalk with lavender water to the thick- 
ness of mustaid. Put it on the stain, 
and rub it gently with the finger or 
palm of the hand. Put a sheet of 
clean blotting paper and brown paper 
over it, and smooth it with a warm- 
iron. When dry the chalk must be 
removed, and the silk gently dusted 
with a white handkerchief. If a faint 
mark still remains, a second application 
of French chalk and lavender water 
vn\\ generally remove it. If the wax 
stain has fallen thickly on the silk, it 
should be removed first carefully with 
a penknife. 

Annuities. — These are sums of 
money which one party is under an 
obligation to pay to another, and which 
may under express agreement be paid 
for the lifetime of the receiver, or for 
a certain niimber of years, or may be 
deferred so as to commence at a cer- 
tain futiu-e period ; or the payment of 
which maj^ be a>-soeiated with any con- 
ditions on which the parties concerned 
may agree, or the obligant himself 
shall consider suitable. It must be 
obvious therefore that the nature of 
annuities admits of very great variety, 
and that they are based on several 
elements requiring careful and elaborate 
calculation. 

Independently of any special con- 
siderations which the particular nature 
of an annuity may render necessary — 



Old Age, though despised, is coveted by All. 



and ■which considerations are variable, 
— there are two elements which must 
under all circumstances be taken into 
view, viz., first, the statistics relating 
to the duration of human life ; and 
second, the interest of money. The 
computations connected with these two 
most important elements demand great 
skill and much labour, and are ia 
several respects so elaborate that the 
processes are quite be3-ond the reach of 
ordinary persons, and the results must 
be received on the authority of others 
by probably ninety-nine out a hundred 
of those interested in the subject. 

Tables of a complicated character 
have been prepared to facilitate the • 
calculation of annuities. These tables 
are perl'ectly trustworthy, and arc 
adopted by Government and the savings 
banks as the basis on which annuities 
can be purchased. Full information 
can be obtained on this important sub- 
ject at the Government savings banks, 
or the assurance office. 

It will be sufficient to satisfy the 
reader who inquires into the subject to 
present him with the following table, 
which exhibits the value of an annuity 
of one pound, payable at the end of the 
first year, and afterwards annually for 
Hfe:— 

Value of an annuity of £1. 



Age 






Age 




5.. 


£16 11 


9i 


45.. 


£12 12 \\\ 


10.. 


16 13 


4^ 


50.. 


11 14 2^ 


15.. 


16 4 


Oi 


bb.. 


10 7 lU 


20.. 


15 16 


4i 


60.. 


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14 14 


5 


70.. 


6 6 8^ 


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14 2 


6i 


75.. 


4 19 9i 


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13 7 


H 


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4 2 102 



Addresses of Letters. — 
Be careful in placing your letter in the 
proper envelope. Most of our readers 
have doubtless heard of the well-known 
story of the manager of a company of 
players, who, in addressing a letter to 
the chief magistrate of a royal borough 
soliciting his patronage, placed by ac- 
cident in the envelope a letter which 
bad been used the night previously 
ia the performance of the play. It 



began, " Sir, — There is a plot formed to 
rob your house and to cut your throat 
this night. The gang whereof I am 
one," &c. The leiter, though bearing 
another signature, was traced to the 
manager, who was apprehended, and 
he was put to much trouble and incon- 
venience before he could satisfy the 
m;igistra^te and obtain his liberation. 
Campbell, the poet, intending to com- 
municate to a friend that he would 
bring his nephew along with him to 
dinner at his house, sent the letter in 
mistake to his nephew, who found himself 
described as "a red-headed Scotchman." 

All gentlemen possessed of landed 
estate, officers of the army and navy, 
members of the learned professions, 
members of Parliament, and graduati 3 
of the Universities, are entitled to be 
addressed Esquire or Esq. Every cler- 
gyman should be designated llevcrend 
or Rev. An Archdeaccm is The Vene- 
rable ; a Dean, Very liercrend ; a Bishop, 
liight Mevcreiid the Lord Bishop of ; 
and an Archbishop, Most Reverend the 
Lord Archbishop of. A member of the 
Privy Council is addressed as the Right 
Honourable. 

If in a^ldressing your letter you for- 
get the Christian name of the person 
you are writing to, substitute a random 
J ; it is more respectful than a blank, 
thus — , which should never be used. 
Be particular in spelling your corre- 
spondent's name in the same manner as 
he himself does. Keep an address book 
with the names of your correspondents 
alphabetically arranged. Never address 
two or more unmarried ladies as the 
Miss Beaumonts, but as the Misses 
Beaumont. In concluding a letter to a 
lady, be more ceremonious than if you 
were writing to a gentleman. Thus, 
instead of abruptly closing with "Yours 
faithfully," write thus, — " I am, Madam, 
or Dear Mrs. or Miss , yours faith- 
fully." If your correspondent ia re- 
siding at the house of another person 
address thus, — " A. B., Esq., C. D., 
Esq., 40, Albion Terrace, Eamsgate," 
or whatever C. D.'s addi-ess may be 
Do not describe your friend as living 
" at," or address him " to the care of " 



!22 Dry bread at hois-e is better than roast meat abroad. 



Hints on Home Decora- 
tion. — Decalcomanie. — Under tlie 
heading of Home Decoration we pro- 
pose to treat of several very easily per- 
formed processes, such as Decalcomanie 
— our present subject — Diaphanie, 
Wood Carving, &c., by the exercise of 
which "Home" may be beautified. 
The degree of affection with which 
"Home" is regarded depends upon the 
number of the pleasing associations 
which cling around the sacred name, 
and the wisest thing a parent or guar- 
dian can do, if he wishes to preserve in 
the beart of his child or ward that love 
of ' ' Home " which is a safeguard against 
so many snares and temptations, is to 
increase the nimiber and strengthen the 
attractive influence of such associations 
to the iitmost possible extent. Of the 
many methods of accomplishing this, 
the process of Decalcomanie is suggested 
on account of its value in training all 
yoimg persons to have a pride in, and 
a liking f^r, the House. 

By the aid of decalcomanie we are 
enabled to decorate a vast variety of ar- 
ticles most successfully, and it involves 
only the exercise of taste and attention ; 
while its demands upon the purse are 
very moderate. The design printed 
on the paper used for decalcomanie, is 
first coated over with a specially pre- 
pared cement. "When the design has 
become sticky, which it will do in five 
or ten minutes, it is placed against the 
vase, or plate, or strip of leather inten- 
ded to be decorated, and is well pressed 
down ; the design will then adhere. 
Press the back of the paper with a 
damp sponge or cloth, and let the work 
remain for a minute or two. Wet the 
back of the paper thoroughly, and raise 
the plain paper with a pair of pincers, 
or with the hand, and it Avill come 
away, leaving only the coloured design 
adhering to the vase or plate. Having 
transferred the picture from the paper 
to the vase or plate, the next step is to 
M'ash the pictm-e as carefully as possi- 
ble with water and a camel-hair pencil, 
and to dry it with a piece of fine linen 
slightly wetted. The work is then left 
to dry and harden for at least one day, 



after which a coat of varnish is applied, 
and the process is finished. The deco- 
rative designs thus obtained are durable, 
eiFective, and easy to be transferred, 
if the directions given are strictly ad- 
hered to. Among the objects most 
suitable for decoration by decalcomanie 
are tea and coff'ee services in china or 
earthenware, dessert services, flower- 
pots, trinket stands and boxes, candle- 
sticks, lamps, urns and inkstands, white 
wood articles, slippers, hand-screens, 
ribbons, articles in ivory, and indeed 
most ornamental articles, either with 
flat or convex surfaces, from the panel 
of a drawing-room down to the tiniest 
article on a lady's toilet-table. 

To make Ratafia. — Add two 
quai'ts of proof spirits to the following 
ingredients: — one ounce of bruised nut- 
megs ; half a pound of bitter almonds, 
blanched and chopped ; one grain of 
ambergris well rubbed ^^•ith sugar in a 
mortar. Let these infuse for fourteen 
days, and then filter through blotting- 
paper. 

Eed Eatafia. — Take six pounds of 
the black-heart cherry ; one pound of 
small black cherries ; and two poimds 
of raspberries and strawberries. Bruise 
the fruit, and when it has stood for 
some time, ckain ofl" the juice, and to 
every pint add four ounces of the best 
refined sugar, and a quart of the best 
brand J^ Strain through a jelly-bag, 
and flavour to taste with half an ounce 
of cinnamon and a di-achm of cloves, 
bruised and infused in brandy for a 
fortnight previously ; or flavour with 
cloves only. 

How to preserve Gera- 
niums during Winter. — 
Take the plants out of the pots ; trim 
off the leaves and outer branches, take 
all the son from the roots, tie the plants 
in bunches, and hang them, roots up- 
ward, in a dry, dark cupboard, loft, or 
cellar, where no frost can touch them. 
In spring re-pot them in a good com- 
post, first carefully cleansing the pots 
within and without. 

To Preserve Apples and 
Pears. — Apples and pears, when 
kept in the ordinary manner, are found 



He who Lives well. Sees afar off. 



223 



to give off carbonic acid gas ; while in 
the interior of the fruit, alcohol and 
acetic acid are formed. From this 
fact it has been ascertained that the 
kind of fruit referred to is best kept by 
admitting to it a free circulation of air, 
as far as possible. Fruit kept in closed 
vessels goes to decay much more rapidly 
than wlien exposed to a current of air. 

How to keep Grapes. — 
They must not be too ripe. Take off any 
imperfect grapes from the bunches. On 
the bottom of a keg put a layer of bran 
that has been M'ell dried in an oven, or 
in the sim. On the bran put a layer of 
grapes, with bran between the bunches 
so that they may not be in contact. 
Proceed in the same way with alternate 
layers of grapes and bran, till the keg 
is full ; then close the keg so that no 
air can cuter. 

To Dry Herbs forWinter 
Use. — The peculiar aromatic flavour 
of most herbs is owing to a volatile 
essential oil which is found in various 
parts of the plants in minute cells. 
These cells arc perceptible in the peel 
of the orange, lemon, citron, &c. ; and 
they exist in all plants having perfume, 
though they are not so easily detected 
as in the fruits named. This oil is 
produced in the greatest quantity iu 
dry, warm seasons, and it is best in 
qruiHty when the plant is in its highest 
perfection ; herbs for winter use ought 
therefore to bo gathered as soon after 
they reach maturity as possible, always 
taking care to choose a bright sunuj'' 
day for the pmpose. 

To Dry Parsley, — Cut a large 
basketful of the best looking curled 
parsley, pick out all faded or dirty 
leaves, and di-y the remainder carefully 
before a clear fire. At first the leaves 
will become quite limp, and they must 
be turned before the fire to expose all 
parts equally to the heat, until the 
leaves are dry and brittle, without 
losing their green colour, for if they 
are allowed to get brown they are 
spoiled. "When dry, rub them to pow- 
der between the hands ; sift the powder 
through a coarse sieve, and bottle it for 
use ; it will retain both the colour and 



flavour of green parsley, A large 
basket of fresh leaves will hardly yield 
a pint of powder. Never dry it in the 
sun, or it will lose much of its flavour. 

To Dry Mint. — This herb does not 
dry nearly so well as parsley ; it lose.s 
the bright colour, becomes brown, and 
also alters in flavour. Dry in the same 
way as parsley, or the leaves, after 
being dried, may be bottled whole for 
flavouring pea-soup, &c. 

Thyme, Marjoram, Sage, and 
Savory, may be also dried in the same 
way as parsley ; but celery, which is 
so essential a seasoning for all soups, 
cannot be dried, as the flavouring oil is 
principally contained in the seeds. A 
little of the seed tied in a muslin bag, 
and boiled in soup, gives it a delicious 
flavour, and a nice essence may be ob- 
tained by bruising celery seeds, and 
steeping them in spirit. The flavour 
of shallots, chillis, and tarragon is ex- 
tracted by steeping them in vinegar or 
white wine. Any of the cheaper French 
white wines answer for this purpose. 

To Preserve Green Peas. 
— When full grown, but not old, pick 
and shell the peas. Lay them on dishes 
or tins in a cool oven, or before a bright 
fire ; do not heap the peas on the dishes, 
but merely cover them with peas, stir 
them frequentlv, and let them dry very 
gradually. When hard, let them cool, 
then pack them in stone jars, cover 
close, and keep them in a very dry 
place. When reqiiired for use, soak 
them for some hours in cold water, till 
they look plump before boiling; they 
are excellent for soup. 

A Few Words on Mush- 
rooms. — There is scarcely any vege- 
table used both as such, and as a means 
of imparting piquancy to gravies and 
made dishes, the flavom- of which is so 
universal a favourite as the mushroom 
and its kindred. It is astonishing that 
the English have not followed the 
example of the French, and have not 
cultivated the mushroom with the same 
care that they have bestowed on many 
other vegetables, making them articles 
of daily use, while the mushroom is 
both a rare and expensive luxury with 



224 



JV/im Fortune smiles, take the advantage. 



us. Yet few vegetables require less 
(•are in the ciiltivation. They can be 
raised in quantities on any old hotbed, 
if it be only sheltered a little from the 
rain. In Paris they are raised in caves 
under the city ; but they seem to con- 
sider them more as a necessity there 
than we do in England. As the month 
of September is the season when the 
field mushrooms are plenty, we shall 
give our readers a few simple receipts 
for choosing and cooking them. 

To Choose Mushrooms. — Be careful 
in selecting mushrooms for cooking, as 
son-e of the poisonous fungi very closely 
resemble the true mushroom ; but they 
are easily detected by the smell, which, 
in the poisonous kind is sickly and un- 
pleasant ; the gills also are faint and 
yellow in colour. The mushroom has 
a pleasant fragrant smell, and when 
young the gills are pink and bright ; 
when old, they are brown, or blackish. 

To Make Mushroom Ketchut. — 
Gather the mushrooms in dry weather, 
take the large, full-grown flaps, and 
see that they are free from insects and 
earth. Add to each peck of mushrooms 
half a pound of salt, break them up 
into a large earthenware pan, strew the 
Kalt over, and let them stand for three 
daj's, stirring and mashing them up each 
day, then strain and squeeze out all the 
juice. To every quart of juice put half 
an ounce of whole black pepper, half 
an ounce of bruised ginger, a quarter 
of an ounce of allspice, a quarter of an 
ounce of Cayenne, and th " same quan- 
tity of pounded mace. I'ut all the 
Bpices with the juice into a large earth- 
enware jar (standing in a pot of water), 
and boil for three hours ; or the ketchup 
may be boiled in a preserving pan. 
Let the spices remain in it when bottled. 

To Bake Mushrooms. — Take large- 
sized, rather open mushrooms, peel off 
the skin and cut off the end of the stalk, 
set them in a tin dish, the stalks upper- 
most, lay in each a little salt, pepper, and 
a small bit of butter ; set the dish in the 
oven, and bake twenty minutes ; serve 
on a very hot dish, ■with the liquor 
that ran out of them poured over. 

T(/ Stew Mushrooms. — Trim and 



rub clean with a bit of flannel dipped in 
salt, half a pint of large button mush- 
rooms ; put into a stewpan two ounces 
of butter, shake it over the fire till 
thoroughly melted , put in the mush- 
rooms, a teaspoonful of salt, half as 
much pepper, and a blade of mace 
pounded ; stew till the mushrooms are 
tender, then serve them on a hot dish. 

To Broil Mushrooms. — Peel some 
fresh mushrooms, cut them small, 
make a case with a sheet of writing, 
paper, rub the inside with fresh butter, 
and fill it with mushrooms. Season 
with pepper and salt, and put them on 
a baking plate over a slow fire. Cover 
with a saucepan-lid with some fire on 
it ; and when the mushrooms are nearly 
dry, serve them up hot. 

To Preserve Mushrooms for 
Future Use. — The small open mush- 
rooms suit best. Trim and rub them 
clean, and put into a stew-pan a quart 
of the mushrooms, three ounces of but- 
ter, two teaspoonfuls of salt, and half a 
teaspoonful of Cayenne pepper and mace 
mixed; stew imtil the mushrooms are 
tender ; take them carefully out and 
di-ain them on a sloping dish. "When 
cold, press into small pots, and pour 
clarified biitter over them. Put writ- 
ing paper over the butter, and on that 
pour melted suet, which will exclude 
the air and preserve them for many 
■weeks, if kept in a dry, cool place. 

To Preserve Eggs for 
W i nter U se.— Pour four gallonsof 
boiling water over threepounds of quick- 
lime ; stir it by degrees till well mixed ; 
let it stand thirty-six or forty-eight 
hours, then take oft' the lime water care- 
fully, so as to remove as little lime as 
possible. Mixateacupfulofsaltwiththe 
lime water, and pour it over the eggs, 
previously placed in earthenware pots 
glazed inside, and let it rise an inch or 
two above the eggs. This quantity is 
sufficient for about twelve dozen of eggs. 
Place the jars where they will not be 
moved, ag there will be a crust on the top, 
which shoidd not be broken till the jar 
is about to be used. The eggs must be 
fresh when put in, and kept closely 
covered. 



T love that Moaning Music I hear in the Gusts of Autumn. 225 



The First of October. 
XiMROD loquitur. 

Dawn ! \rith a faint rosy flusli in the 

east — 
A morning most modest and sober ! 
Nothing heard in the wood — nothing 
seen on the wing, 
Coquettish First of October ! 
The welkin is draped, like a quakcross 
young, 
In silver-grey, the demurest ; 
But to smile in the sunshine all sad- 
browed maids, 
And grey skies are the surest. 

Though opal the hue of the clouds and 
the mist 
That ever creeps higher and higher, 
There's Sport lurking under this sober 
array — 
There's the Opal's heart of fire ! 
Though silence is here, on the far heath 
sounds 
The boom of the moor-fowl's ballad. 
The hare on the hill, like a spinster sits 
up. 
And nibbles her morning salad. 

Soon the linnet will scream, and the 
cushat will hush 
His cr-rooings sentimental ; 
For the hawk, the feudal lord of the 
woods, 
Is collecting his death-paid rental. 
Draw away, fleece of mist, that lies on 
the mere, 
And uuveil the sentinel heron. 
That stands, like a dismal ghost by the 
Styx, 
Awaiting the coming of Charon. 

Shine out, morning sun, and draw up 
from the moors 
The haze of this Autumn weather ; 
And show us the scarlet eye of the 
grouse 
'Mong the purple blooms of the 
heather ! 
Gild the leafless, moss-covered boughs 
of the woods, 
To the sportsman always so pleasant, 
And bum, in the ferny imdergrowth, 
On the plumes of the lordly pheasant! 
D. Murray Smith. 



The Month of October. 

"The dead leaves strew the forest walk, 
And wither'd are the pale wild flowers ; 
The frost hangs blackening on the stalk. 
The dewdropa fall in frozen showers.'" 

Sarnard, 

The month of October is marked in 
some of the old Saxon calendars by the 
figure of a husbandman, caiTying a 
sack of com on his shoulders, and sow- 
ing it as he walks, in allusion to this 
month being the first in which the 
grain for the next autumn's harrest is 
sown. In others the almost obsolete 
sport of hawking is represented, this 
being the last month of the year in 
which our ancestors indulged in that 
pastime. The month was called by the 
Saxons Weinmonat, or the vino month; 
but perhaps we ought to call it beer 
month. S^'^lo has not heard of the 
charms of " mighty October " ? 

October is always associated with 
the fall of the leaf; and, although there 
is no time of the year when the woods 
look more beautiful, with the rich 
autumnal tints ranging from green to 
dark brown, red and orange, yet there 
is always a feeling of sadness at tho 
visililo decay in the vegetable world. 
The garden beds begin to look bare, 
the winds whistle through the boughs, 
and at each gust bring down a many- 
tinted shower of leaves, or perhaps a 
hailstorm of nuts, golden acorns, or 
glossy beech mast, to tell of tho close of 
both summer and autumn. " Harvest " 
is over, and " Seed-time " has returned 
once more. 

Hop Gathering. — Before the com 
sowing, the hop gathering in the simny 
south of England makes the fields gay 
a little longer than in the north. No 
one who has not seen a hop gathering in 
Kent or Sussex can have any idea of the 
picturesque gaiety of tbe scene. Whole 
families migrate annually to the hop 
gardens, the baby in the cradle being 
sometimes swung between two hop 
poles, while the tents and little huts of 
the hop pickers dot the waste spots by 
t he roadside. The hops sometimes reach 
the height of sixteen feet, and the tall 
poles covered with the graceful bines, 
I 



226 



Too many CooJcs spoil the Bj'ot/i. 



with their tassels of fruit, are extremely 
pretty as well as fragrant. 

Hops are supposed to have been 
brought into England from the Nether- 
lands, and to have been used for brew- 
ing as early as the year 1428. 

Cook's Calendar for 
October. 

Fish in Season. — Turbot, halibut, 
brill, soles, herrings, dory, eels, perch, 
pike, cod, carp, haddock, barbel, smelts, 
crabs, lobsters, prawns, shrimps, and 
oysters. 

Meat in Season. — Beef, veal, mut- 
ton, pork, and doe venison. 

Poultry in Season. — Fowls, tur- 
keys, geese, ducks, chickens, pigeons, 
larks. 

Game in Season.— Grouse, phea- 
sant, paiiridge, woodcock, teal, snipe, 
plover, wild duck, blackcock, hare, and 
rabbit. 

Vegetables in Season. — Peas, kid- 
ney beans, cabbages, cauliflower, celery, 
radishes, salad, shalots, spinach, toma- 
toes, truffles, turnips, artichokes, brocoli, 
potatoes. 

Fruit in Season. — Apples, pears, 
figs, grapes, filberts, damsons, medlars, 
peaches, quinces, walnuts. 

Gardener's Calendar for 
October. 

The gardener ought to commence his 
preparations for next spring's crops in 
October ; all necessary draining and 
manuring should be done ; every avail- 
able spot should be dug deeply and left 
rough. Prepare ground intended to re- 
ceive trees and shrubs that are to be 
transplanted, cut down the haidm of 
asparagus and dress the beds with litter, 
manure strawberry beds and cut ofl" the 
runners, earth up celery, plant out cab- 
bages, cover seakale with the forcing- 
pots for an early crop, finish taking up 
roots for storing, prune and transplant 
gooseberry and currant bushes, foim 
new plantations of raspberry canes, 
prime and tie up the old ones. "Watch 
carefully all fruit and roots stored away, 
remove any decayed fruit, and see that 
the roots are quite free from damp. 



Plant tulips for early blooming in well- 
manured soil, and take up those dahUas 
that have done blowing. Bulbs for 
forcing may be potted ; house choico 
chrysanthemums, shelter auriculas, 
fuchsias, pinks, &c., intended to remain 
out of doors, and move those intended 
for the house into their winter quarters. 
This is the best time to form composts 
for flowers, and for this purpose sweep 
up the decaying leaves and put them in 
heaps or into pits with some mould to 
form leaf mould, which is the best 
manui e for all kinds of floM'crs ; shelter 
delicate shrubs, and prepare for the 
winter frosts. 

Hints on making Soup. 

— Having already given receipts for 
several kinds of soup in Best of Every- 
thing, a few remarks on soup-making 
in general may be acceptable to our 
readers, and to these we add a few addi- 
tional receipts. 

Two things are essential in making 
stock for soup. First, it must be made 
in a closely covered vessel, — a digester, 
wiih a lid that is almost air-tight, is 
the best : next, the meat must be put 
into cold water, and allowed to come to 
a boil very slowly, in order to extract 
all the flavour and gelatine out of it. 

The Stock. — Brown and clear soups 
are usually made with beef stock, the 
shin, or that part of the neck of beef 
called the " sticking piece," is the best. 
The meat must be fresh, lean, and juicy. 
Cut it from the bone in small pieces, 
break the bones up with any bones of 
roast or boiled meat that may be in the 
larder. Bones contain a large amount 
of gelatine, and therefore add consider- 
ably to the strength of the stock. To 
every pound of meat put one pint of 
water, then set the digester over a slow 
fire, to heat as gradually as possible. 
When the scum rises, take it off care- 
fully, or the stock will not be clear. 
Let it boil a few minutes before the 
vegetables are added, then put in three 
good-sized carrots, two large turnips, a 
bunch of leeks and sweet herbs, some 
celery seed tied in a muslin bag, a large 
onion stuck with cloves, and a tomato 
Boil all gently for six hours, and while 



Too much of One Thing is good for Nothing. 



227 



still liot strain it through a fine hair 
sieve into an earthenware pan. Let it 
remain till next day, then skim off the 
fat and take the stock, which should he 
a ridi jelly, from the sediment that is in 
the bottom of the pan. All soup is bet- 
ter if made the day before it is wanted. 
Clear soup should be perfectly transpa- 
rent, and the thickened soup only about 
the consistence of cream. Arrowroot 
and orn or rice flour are the nicest 
things with which to thicken it. Stock 
for white soups is made in the same way 
as beef stock, using, however, veal or 
fowl instead of beef; and onions, mace, 
and white pepper for seasoning; turnips, 
being white, can be used if the flavour 
is preferred. 

Should the stock not be of a suffi- 
ciently dark brown colour, add a spoon- 
ful or two of browning, which is made 
in the following manner : — 

Browning fou Sours and ItlAnE 
Dishes. — Take four ounces of moist 
sugar, and put it into an iron frj-ing- 
pan or earthen pipkin ; set it over a 
clear fire, and when the sugar is melted it 
will be frothj- ; raise it higher from the 
fire until it is a fine brown, keep stir- 
ring all the time, then fill the pan up 
with red wine (claret is best), taking 
care that it does not boil over ; add a little 
salt and lemon peel, put in a few cloves 
and a little mace, a shalot or two, and 
boil gently for ten minutes ; pour it into 
a ba<in till cold, and then bottle it very 
carefully for use. 

Soup a la Julienne. — Cut three 
large carrots and two turnips into shreds 
about an inch long and the eighth of an 
inch M'ide, put these into warm water, 
and let them boil for a few minutes. Add 
a stick of celery cut up in the same 
manner, and lay all into a stew-pan ; 
when tender, put over them two quarts 
of the brown clear stock prepared as 
above, and simmer for tM'enty minutes, 
then add a tablespoonful of mushroom 
ketchup, and a dessert-spoonful of 
"Worcester sauce. Serve hot. 

Veumicelli and Sago Soup are 
made in a similar way, omitting the 
vegetables and putting instead well- 
boiled vermicelli or sago. 



Game Soup, a Scotch Receipt. — 
Cut a hare in pieces, and save the blood ; 
reserve some bits of the meat and the 
liver to make force-meat balls, and put 
the rest into a saucepan with six quarts 
of water ; season -with onions, sweet 
herbs, pepper, and salt ; stew it gently 
for two hours. In another saucepan 
put the blood into a quartof water, and 
stir in two tablcspoonfuls of rice flour 
to make it the consistence of gruel; and 
when the whole boils up mix it with the 
stock. Take two partridges, skin and 
cut them into four pieces, bro-wn them 
in butter in a frying-pan, and add them 
to the soup, with about three pints of 
carrots and turnips neatly cut and par- 
boiled. Make the force-meat balls as 
follows: — ]\Iince the liver and meat 
very finely with rather more than half 
its quantity of fat bacon, or butter, ore 
anchovy, a little lemon peel, and lemon 
thyme, pepper and salt, grated nutmeg, 
and crumbs of bread ; make up the balls 
the size of a nutmeg, with a well-beaten 
egg; fry of a light brown in clarified 
beef dripping, fresh lard, or butter ; 
drain them before the fire, and add them 
to the soup; half an hour before serving; 
pick out all the loose bones of the hare. 
Even without the partridges this receipt 
makes an excellent hare soup. 

Carrot Soup. — Weigh two pounds 
of carrots, wash them carefully, taking 
out all black specks, sUce them into a 
stew-pan, with three oimccs of butter, a 
little salt and cayenne; stew them gently 
until soft, then add to them two quarts 
of stock, and simmer till the carrots are 
soft enough to pulp through a sieve, 
skim off any scum and serve very hot. 

Palestine Soup, a White Sour. 
— Put two ounces of butter into a stew- 
pan, add fifteen Jerusalem artichokes 
washed and peeled, four onions, two 
sticks of celery, half a pound of 
lean ham, and a little salt. Slice all 
these ingredients, and stew them until 
soft in the butter, then add a quart of 
good white stock, with a small bit of 
mace, and boil gently for half an hour 
Pulp it through a sieve, and let it stand 
till next day ; when ready to serve, put 
in half a pint of thick cream. 



y^s I brezv, so I must drink. 



Mulligatawny Soup, an Indian 
Receipt. — Take four fowls, cut them 
in pieces, and take off the skin, put them 
to stew in five pints of water, let them 
stew till very tender, then add three 
ounces of onions that have heen sliced 
and boiled, two oimces of dried chilis, 
three oimces of cuitj seed, three ounces 
of butter, a quarter of an ounce of ■v\'hite 
pepper, a small bit of cinnamon, and a 
pinch of saffron. When nearly ready 
to serve, put in a pint of good cream, 
and let it just come to a boil ; stir a 
tablcspoonful of Hme juice into the 
tureen when going to table. Two 
quartB of strong white stock makes 
this soup quite as well as fowls. 

Notes on Home Brew- 
ing. — The art of brewing is of so much 
importance in domestic economy, that 
we make no apology in presenting our 
readers with a few carefully matured 
hints on the subject. The process of 
brewing has been fully described in 
many excellent treatises, from which 
the intelligent reader can obtain all the 
knowledge he requires ; but we think 
it will be of service to furnish a con- 
densed view, of what is essential to 
brewing successfully, on the scale suit- 
able for a single household, and care- 
fully avoiding all such details as are not 
absolutely requisite. 

The Boiler. — The material of 
which this is made requires attention. 
An ii-on boiler will be found suitable, 
but it is much less desirable than one 
of copper. A copper boiler, although 
at first more expensive, is to be pre- 
ferred, as it can be kept cleaner, is more 
readily heated, will last for a greater 
length of time, and as old metal will be 
worth about half its original cost. A 
boiler which can contain about forty- 
five gallons, will be found most conve- 
nient for domestic use. It is large 
enough to produce half a hogshead of 
strong ale, and the same quantity of 
table beer, which for many families 
will be found a sufiicient quantity. A 
pipe of about an inch and three quar- 
ters in diameter should project from the 
bottom of the boiler, and beyond the 
brickwork witt which it is built up. 



and this pipe ought to be situated so as 
completely to drain off all the liquor from 
the boiler ; but this it cannot do imless 
the internal orifice of the pipe be on a 
level with the lowest part of the boiler. 
Into this pipe a tap is to be fixed with- 
out any bend or curve in it, so as the 
more readily to allow the hops to pass 
through. During the process of brewing 
a piece of canvas may be rolled round 
the end of the tap so as to hang down 
into the sieve through which the con- 
tents of the boUer are to be strained. 

The Mash-Tub. — A sherry-cask, 
with one-fourth of its length cut off, 
wUl make an excellent and cheap mash- 
tub, capable of containing about eighty 
gallons. At the distance of about a 
couple of inches from the bottom of the 
mash-tub, a wooden hoop must be fixed 
to support a false bottom of wood, per- 
forated with numerous small holes, 
close to each other. Both the false 
bottom, and the hoop on which it rests, 
must be moveable, and the latter must 
be attached to the sides of the tub with 
small nails. The mash-tub must be 
furnished with a straight tap, on a level 
Avith the bottom of the vessel, for the 
purpose of drawing off the worts. The 
mash-tub must be placed on the stand 
or ga\^Titree, at a height sufficient to 
allow the underback to be placed ■ndth 
facility below the tap in the mash-tub. 

The Oak. — This is a mashing-stick, 
consisting of an ash-pole about two 
yards in length, having at its extremity 
a frame about twelve inches long, and 
narrower at the lower than at the upper 
end. Across this frame there are seve- 
ral spars, by which it is rendered a 
convenient implement for thoroughly 
mixing the malt, and bringing it all 
in contact with the water. The per- 
son whose business it is to use the 
mashing-stick, and to stir the worts in 
the boiler, must be enabled to stand 
sufficiently high to perfoimi the opera- 
tion efficiently, and for this purpose he 
ought to be furnished with a set of steps 
of a suitable height. 

Gauge-sticks are of importance to 
enable the brewer accurately to ascer- 
tain the quantity of worts in the boiler ; 



As I brew, so I must bake. 



229 



to measure tlie number of gallons of 
•water in the mash-tub, or the quantity 
of liquor in the fermenting tuns or 
other vessels. These useful imple- 
ments may be easily made by putting 
into the different vessels they are in- 
tended for, a certain number of gallons 
of water, and marking the stick at the 
various points at which the water rises 
when any specified number of gallons 
are successively introduced. 

The IjNDEKItACK AND COOLEKS. 

The mash-tub may be made by using 
the fourth part of the sherry cask al- 
ready spoken of It will suit well as 
an undcrback, and along with three or 
four large tubs to serve as coolers, will 
be sufficient for the brewing of half a 
hogshead of ale, and the same quantity 
of table beer. 

Feumentino Tuns, &c. — For half a 
hogshead of ale, and the same quantity 
of table beer, two fermenting tuns will 
bo necessarv, each containing forty- 
two gallons. Besides these, a wooden 
vessel, or "piggin," holding about a 
gallon, and having a long upright 
handle, wDl be necessary for the pur- 
pose of lifting the worts from the under- 
back into the coolers, and a couple of 
pails will be requisite, each of them 
being marked so as to indicate two 
gallons and a half. 

The Tiiermometek and Sacchako- 
METER. — The art of brewing requires 
that the degree of heat, and the quan- 
tity of saccharine or sweet matter in 
the liquid be coirectly ascertained. 
For these purposes the instruments are 
requisite. Their mode of action will 
be explained to those who purchase 
them by the manufacturer, and their 
uses will be illustrated in the instruc- 
tions we are about to give. 

The Brewhouse and Vessels. — In 
making the comparatively small quan- 
tity of liquor required in a single house- 
hold, it is not only difficult, but often 
quite impossible, to have an outhoiise 
set apart for brewing, and for no other 
purpose. Yet it is a very desirable 
thing if this can be done. "Washing, 
for example, ought never to be carried 
on in a brcMhouse ; as nothing is more 



injurious than to leave the remnant of 
dirty soapsuds in the tubs used in 
brewing. In fact, the greatest cleanli- 
ness is indispensable. All the vessels 
should be perfectly sweet, and free from 
mustiness or any other smell ; they 
ought to be strictly examined the day 
before the brewing commences, and 
shoiild never be used for any other 
purpose; and they ought to be carefully 
cleansed and kept quite free from dirt. 

To Cle.\n Casks. — These should be 
well cleansed with boiling water, and if 
the bung-hole be large enough, they 
should be scrubbed inside with a hand- 
brush, sand, and fuller's earth, and 
afterwards scalded. As to the coolers, 
and indeed all the vessels, care should 
be taken not to let the water stand in 
them any length of time, as in all 
water left stagnant a prodigious mul- 
titude of animalcules are generated, 
which, although too minute to be visi- 
ble to the naked eye, are easily dis- 
cerned by the microscope. Water in 
which these creatures are generated 
emits an intolerable stench; and if the 
vessels containing them are of wood, 
they retain the smell, and hardly any 
amount of scrubbing will eradicate it. 

ZiNC-LiNED Coolers. — So important 
is it that the coolers (should be free from 
any bad odour, that we recommend that 
the interior of the vessels be lined with 
zinc ; this secures greater purity, and 
expedites the cooling of the worts. The 
mash-tub should be kept scrupulously 
clean, no grains being allowed to remain 
in it longer than the day after the brew- 
ing. We shall now make a few remarks 
on the ingredients used in brewing, and 
then give a description of the process. 

Water. — Different opinions are en- 
tertained as to the relative merits of 
the water for brewing ; but we may 
with confidence state that rain water 
is certainly superior to any other for 
the purpose. It is, however, difficult 
to obtain this in a condition of sufficient 
purity, as the rain water collected from 
the roofs of houses carries particles 
of vegetable substances, imparting to 
the water a nauseous flavour. The 
purest water is that produced from 



230 



Good Ale is Meat, Drink, and Cloth. 



melted snow, collected in the open 
fields after a heavy fall. This -water 
possesses the highest degree of purity, 
and is all hut identical with distilled 
water; it heing, in fact, the result of 
distillation. If it is desirahle that rain 
water should he used, let it he obtained 
in as pure a condition, and as free from 
any peculiar taste and odour as possible. 
River water is well suited to the pur- 
pose so far as its softness is concerned, 
hut it contains, especially in the warmer 
and autumnal months, a large quantity 
of both animal and vegetable sub- 
stances. Hard water, in consequence 
of its chemical constitution, has less 
power than the two other lands to ex- 
tract the vii'tucs of the malt and the 
hops ; but this inconvenience may be 
obviated by rnising the heat of the water. 
Skilful brewing, no doubt, can do much 
towards rendering the liquor made from 
hard water as good as any other ; but 
undoubtedly pure rain water is the best. 

Malt. — The best malt has a sweet 
smell, a mellow taste, a round body, 
and a thin skin ; pale malt is adapted 
for domestic brewing, and brown malt 
for public breweries. 

Hoi'S. — The best hops arc of a bright 
preen colour, sweet smell, and a feeling 
of clamminess when rubbed between 
the hands. 

liuEwiNG. — We shall now describe 
the process of brewing, for, say, half a 
hogshead of strong ale, the same quan- 
tity of middle ale, and a quarter hogs- 
head of table beer. This will rccjuiio 
six bushels of malt, and care must be 
taken that it has not been dried at too 
high a temperature, nor ground more 
than three daj's, and th;it it is pale 
malt, and of the best quality. 

Heat kequiked. — Itisofthe iitmost 
consequence to obtain such a degree of 
heat as shall be best adapted to extract 
the esseutial properties of the malt. 
Put forty-four gallons of boiling water, 
heated to 212 degrees of the thermo- 
meter, into the mash-tub, and add five 
or six gallons of cold water, so as to 
reduce the heat from the boiling point 
to 182 degrees. Put the malt into the 
mash-tub, and with the oar or masliing- 



stick stir it so completely that the water 
shall have access to every part. When 
this is done, let about a half-peck of the 
malt be strewed on the top of the mash 
in the mash-tub ; this will serve as a 
non-conductor, and tend to keep in the 
heat. The cover is now to be put on 
the mash-tub, a blanket placed on the 
cover, and sacks on the blanket. Every 
means must be employed to keep in 
the heat, to prevent the steam from 
escaping. Let it be observed that there 
are now fifty gallons of water in the 
mash-tub, and six bushels of malt, or 
about eight and a quarter gallons of 
water to each bushel of malt. The 
mash must be left covered from two to 
three hours, after which some of the 
worts is to be run oif into a pail and 
returned again, till at last the liquor 
running from the tap appears perfectly 
clear, and then let it run into the 
underback. When the worts have run 
off for some time, and the bed of the 
mash begins to appear, water at 190 
degrees of heat must be added. This 
must be done in such a manner that 
thcM'ater shall fall in a shower all over 
the surface of the mash at the same 
momeat, so as to carry with it the vir- 
tues of the malt left behind by the 
liquor already run off. While this 
new supply of water is being showered 
on the surface of the mash, the tap is 
still running, and the first forty-four 
gallons must be set aside for the half- 
hogshead of strong ale ; the next forty 
gallons for the hall-hogshead of the ale 
of middle strength, when the tap 
should be shut, and the worts intended 
for the table beer allowed to remain in 
the mashing, but twenty-four gallons 
of water at 19;5 degrees of temperature 
must be added to the mash for the table 
beer, in the m inner already described. 
Boiling the Worts. — In boiling 
the worts for the strong ale, the forty- 
four gallons already set aside for the 
purpose are now to be put into the 
boiler, and raised to the temperature of 
200 degrees. Put two pounds of the 
best hops, well rubbed and separated 
by the hand, into thu liquor, and boil 
briskly for throe quarteis of an hour; 



AU-sdUrs should not be Tale-tellers. 



231 



Btir well during the boiling. Add two 
pounds more of tho hops, rubbed and 
separated U3 before, and let tho boiling 
bo continued fur twenty-five or thirty 
minutes longer. The quantity of forty- 
four j^allons, thus boiled, will be re- 
duced by evaporation, and by the liquor 
absorbed by the hops, to about thirty 
gallons ; and before drawing it oif its 
Bpi-cilic gravity should be tested by tho 
Baccharomctcr. This ought to be from 
102 to 108, but if greater strength be 
required, a quarter of a pound of raw 
sugar for each gallon should be added, 
■which ought to produce a specific gra- 
vity of from 112 to 118, equal to the 
brst ale. Tlie liijuor is now to be run 
otf into the tubs, the piece of canvas 
already spoken of being li.xed on tho 
tnp so as to direct the liquor through 
tho hair sieve into tho vessel to contain 
it. It is then put into the coolers to 
the depth in summer of not more 
than two, and in winter about tlirco or 
four inches. 

TiiK Second Wouts. — When tho 
liquor for the strong ale is out of the 
copper, the second worts must be put 
into it along with two pounds of fresh 
hops, and boiled briskly for an hour and 
a half. If, when tested by the saccha- 
rometer, tlie spetitic gravity is only ol, 
and if the quantity of thirty gallons bo 
in the boiler, 20 pounds of sugar must 
be added, which will increase it to 73 
or 74. After boiling a few minutes, 
draw otr the liquor and place it in the 
coolers. The worts for the table beer 
must now be put into the boiler, with 
tho four pounds of hops boiled in tho 
processes before referred to. It must 
be boiled for two liours, and when the 
boiling is nearly completed, half a pound 
of sugar per gallon will give the beer 
a suitable degree of specific gravity. 

Ferment.\tiox. — Here it must bo 
stated, that for each kind of ale or beer 
it is requisite that there should be a 
8uq)lus quantity of a couple of gallons 
to supply the loss occasioned by tho 
fermentation. It is desirable to have 
three fermenting tuns. When the 
liquor for tho strong ale has cooled 
down to 85 degrees, take out about one 



gallon of it, and pour into it three 
English pints of brewer's strong ale 
yeast of the best quality. I'our this 
mixture into the tun, into which put 
tho worts, and let it then be well 
incori)orated with the yeast, and cover 
up the tun for the fermentation. The 
same process is to be earned out with 
the ale of tlie second strength, but the 
table beer is to be fermented at 80 
degrees, and one English pint of yeast 
will he sutHcient. 

Tho moniing after the liquor has 
l)ocn put into the tuns with the yeast, 
the surface of the worts ought to bo 
covered with a white cream ; this is to 
be stirred up with tho contents of tho 
tun, and some of tho liquor subjected 
to examination. Some decrease of spe- 
cific gravity, and a slight addition to 
tho heat of the liquor ought to bo 
detecied. The state of the liquor must 
again be examined into in the evening, 
and if tho fermentation bo weak some 
yeast must he added, and mixed up with 
tho mass of the liquor. If by the 
second morning the work is going on 
well, the surface of tlie liquor will bo 
covered with thick froth ; but on testing 
the condition of the liquor, if there 
appears no indication of an increase of 
heat, and no apparent diminution of 
specific gravity in it, let tho head of 
froth be broken up, and the whole be 
well stirred. The head of froth which 
afterwards appears, of a dark brown 
colour, on its surface, must be carefully 
removetl, as it will tall to the bottom 
and spoil the flavour of the ale. The 
same remark may be made as to the 
yeast which appears at the bunghole 
during the fermentation, which con- 
tinues for some time after the ale is put 
int ) the cask*. 

After the ale and beer are made, the 
next process we come to is that of 

Fining. — There are several methods 
of doing this. Perhaps as good a way 
as any is to dissolve an ounce of isinglass 
in a quart of stale beer, allowing it to 
remain for several days ; add another 
quart of the stale beer, strain through 
a sieve, ami put an English i)int to ouch 
half-hogshead. 



232 



The Cork shall start Obsequious to my Thumb . 



Hints on Bottling Malt 
Liquors, &C. — There can be no 
doubt that all fcnncnted malt liquors, as 
well as wine, are improved by bnttlinf», 
when the work is performed with suffi- 
cient skill and care ; but there are several 
considerations requisite to success which 
we shall now bring under the notice 
of our readers. 

The state of the liqior at the 
time of bottling. The fermentation of 
the liquor should be nearly completed ; 
if not, there will be the risk of bursting 
the bottles in consequence of the genera- 
tion of too large n quantity of air. On 
the other hand, if the fermentation be 
over and the liquor be flat, the beer will 
become more or less sour. The mode 
of judging as to the fitness of the liquor 
for bottling is to ascertain its condition 
in the cask. If, on drawing the vent- 
peg, the liquor spurts out with violence, 
it is certain that the process of fci-nicnta- 
tion is still going on; on the other 
hand, if it appears to be still, and on 
being tasted is in good condition and 
brisk, it may be held to bo in a fit state 
for bottling. If, however, it be too 
brisk and frothy while bottling, the 
bottles ought to be Icit uncorked for a 
few hours, and filled out. They should 
only be filled up as the froth works 
within an inch of the cork. 

To Ripen Ale or Porter. 
— If tint when bottled, there arc several 
ways, among Mhich the following may 
be recommended : — "When about to fill 
the bottles, put into each a teaspoonful 
of raw brown .sugar, or two teaspoonfuls 
of rice or wheat, or six raisin.s. 

Corks for Bottling.— There 
is indeed no economy in bad corks. If 
they are not sufficiently sound, and allow 
the air to escape, the liquor becomes flat, 
and consequently sour, and the bottles 
might nearly as well be left open. The 
corks should be soaked in the liquor 
before being put into the bottles, and if 
the bottles be then laid on their sides, 
the corks will swell so as to be perfectly 
tight. It need hardly bo added that 
great care should be taken that the 
bottles have been thoroughly washed 
and are perfectly clean. 



To make Bottle "Wax.— 
Take one pound of resin, one pound of 
beeswax, and half a pound of tallow. 
Mix these with red or yellow ochre, 
soot, or Spanish whiting, according to 
the colour you require. Melt the whole 
carefully, stirring it all the time. If it 
be likely to boil over, stir it with a 
candle end, which will allay the vio- 
lence of the ebullition. 

Stands for Casks.— All casks 
containing beer, ale, wine, or any other 
liquors, ought to be placed on strong 
elevated stands or tressels. They 
should be so situated as not to touch 
any part of the walls of the cellar or 
store-room in which they are placed. 
When they are near the walls they aie 
liable to be attacked by dry-rot, which 
leads to the bursting of the casks and 
the loss of their contents. The tressels 
ought to be at such a distance from the 
wall that one may be able to go round 
them and examine their condition; 
when this, from the position of the 
ban-ol, is impossible, it will be found a 
great inconvenience should any leakage 
take place. 

Howtomake Mead. — Tho 
following is a good receipt for mead: — 
On twenty pounds of honey pour five gal- 
lons of boiling water ; Ijoil, and remove 
tho scum as it rises ; add one ounce of 
best hops, and boil for ten minutes; 
then put the liquor into a tub to cool ; 
when all but cold add a little yeast 
spread upon a slice of toasted bread; let 
it stand in a warm room. When fer- 
mentation is set up, put the mixture 
into a cask, and fill up from time to 
time as tho yeast runs out of the bung- 
hole; when the fermentation is finished, 
bung it doM'n, leaving a peg-hole Avhich 
can afterwards be clo.scd, and in less 
than a year it will be fit to bottle. 

Notes on Pigeons. — These 
birds are classed together luider tho 
general term Columbidce, and, although 
they possess many characteristics in 
common, tlie species which are compre- 
hended under the general description 
are many and various. Pigeons are 
found in eveiy quarter of the globe 
within the frigid zones; but in tropical 



Birds of a Feather floch togcliur. 



rogions the varieties that prevail are 
most iiumorou?, and tlieir plumage much 
more varied and brilliant than in tlie 
more temperate f limates. As an exam- 
ple of this may he mentioned the beau- 
tiful preen pigeon of India, which makes 
its habitation in the forests of that coun- 
trj', or amidst the branches of the 
banyan, which indeed is itself a forest. 
The general colour of tho head and 
lower parta of this bird is green ; tho 
buck is dark brown tinged with purple, 
the wing coveils and secondary quills 
are of tho brightest yellow. Although 
in our tcmpcnite climate pigeons are not 
found to possess the brilliant hues of 
their Oiiental congeners, yet we possess 
an ample variety, known to pigeon-fan- 
ciers by different names, some of which it 
must be admitted are sufficiently whim- 
i«iciil. We have not only the English 
I'outer but the Dutch cropper; we 
have the Horseman and the Dnigoon ; 
' the Trumpeter and the Tumbler ; tho 
Nun and the Capuchin ; tho Bunt, the 
Unloper, and the Fantail. 

It is difficult to determine, amidst 
such variety, what is the be-^t breed of 
pigeons. If the birds are to be kept 
merely for their ornamental appearance, 
the choice must be left to the fancy of 
the possessor ; if they are to bo main- 
tained for utility, a common breed of a 
largo size will bo preferable to any 
other. 

Health of the Binn.". — To keep the 
birds in health and comfort, a dovecot 
(■hould be properly constructed, and 
jilacedin some situation, if possible, sepa- 
r:itc from any building. It should con- 
sist of a wooden box of greater or less 
dimensions, according to circumstanecs, 
w ith a sloping roof, and having the in- 
terior subdivided by partitions into sepa- 
rate cells, corresponding with the number 
of pairs to be kept. Each of these com- 
partments ought to bo about twelve 
inches in depth from front to back, sLx- 
tccn inches in breadth, and an entrance 
hole in front ought to be placed at one 
side, by means of which the biids will 
have more space and comfort in the in- 
terior. In front of each cell ought to be 
placed a slip of wood on which the birds 



may perch, and it has been suggested, in 
consequence of the quarrels tnat arise 
for the possession of such perches, that 
they should be separated by partitions. 
The dovecot, if raised ui)on a wall, 
ought, where practicable, to be so placed 
as to face the south-east, and shouM bo 
at such an elevation as to bo secure fioni 
the attacks of vermin or cats. It ought 
to be painted white, as the pigeon seems 
to be pleased with that colour. Gravel 
should be strewed on tho ground in 
front of it, as it is requisite for the proper 
digestion of the birds, and the utmost 
attention must be given to keep tho 
interior perfectly clean. Cleanliness, 
indeed, Ls quite indispensable to tho 
health of its feathered inmates ; tho cot 
should be scoured out with regularity, 
and the floor of it strewed with sand 
once a month at least. 

It is remarkable that all, or nearly 
all the Columhidac, whether inhabiting 
temperate or tropical countries, lay only 
two eggs. This circumstance, however, 
does not limit their increase any more 
than the single egg of certain kinds of 
sea-fowl tends to keep down their num- 
bers ; for if the pigeon hatches only two 
eggs at a time, she makes ample amends 
for tho smallness of the number by the 
frequency with which she brings forth 
young ones. The common pigeon begins 
to breed at the age of nine months, and 
breeds every month. The young birds 
produced arc generally a male and a 
female. Tho parents during tho time 
of incubation relieve each other alter- 
nately in the duty of hatching, which 
occupies a period of lifteen days. 

Best Food. — The food best suited to 
pigeons consists of tares and white peas ; 
but wheat, barley, oats, rape, hemp, and 
canary seed, will all be found accept- 
able, but ought not to be given to them 
constantly. They are very fond of 
salt, which contributes to their health ; 
for this purpose a heap of clay may bo 
left near their abode, on which the brine, 
which is no longer required for household 
uses, may be poured. This will form u 
convenient place to which the birds may 
resort for their favourite condiraenl. 

Diseases. — These may bo remedied 
1 2 



234 



Pigeons are taken 7i'hen Croiusfly at Pleasure. 



by a medicine ■^•liich seems applicable 
to almost all their ailments. This 
is bay salt and cummin seeds mixed 
together. Their barks and breasts some- 
times become scabby, and for this the 
following preparation -N^ill be found 
effectual : — Take a quarter of a pound 
of bay salt, and as much common salt, 
a poimd of fennel seeds, a poimd of ilill 
seeds, a pound of cummin seed, and an 
ounce of assafoc'tida; mix all with a little 
■wheaten flour and some fine clay, and 
M'hen they are ^vcll beaten and mixed 
together put these ingredients into an 
oven in two earthen pots ; bake them ; 
•when cold put tlie mixture on the table 
in the dovecot, and the birds will eat it 
and be soon cured. 

The Tvutle-dove is a migratory 
bird. It an-ives in England about the 
middle of May, and leaves early in Sep- 
tember ; when the young birds accom- 
pany their parents to the more genial 
climate of the South. The plumage of 
this pigeon is brown on the upper part 
of the bod)', the crown of the head and 
back of tlie neck are ash grey, the sides 
of the neck are marked by a patch of 
small black feathers with white points, 
the throat and breast are of a beautiful 
chocolate hue, and the remainder of the 
under surface of the body is pure white, 
together with the legs ; the feet arc red, 
and the claws black. These pretty 
birds are remarkable for the constancy 
of their attachment to each other. 
Cowper thus refers to this peculiarity; — 

"One silent eve I wandered lato, 
Aiid heard the voice of love , 
The turtle thus addressed herniate, 
And s -othed the listeviing dove : — 
" Our 2vntual bond of faith and truth 
No ti :■ e shall disengage ; 
These blessings of our early j'outh 
Shall cheer our latest age." 

The Carrier Pigeon. — This mem- 
ber of the dove family is of a blue or 
blackish colour, and has a circle of red 
skin round the eyes. It is remarkable 
alike for its attachment to its place of 
birth and its great powers of flight, and 
those qualities have rendered it of great 
value and interest as a messenger, both 
in ancient and in modem times ; it being 
capable of conveying important intelli- 



gence to places accessible only to crea- 
tures endowed with wings, and in a 
very brief period of time. The male 
and female birds arc usually kept toge- 
ther and well treated ; and if one of 
them be taken to a distance, it will 
return with gi-eat velocity to its usual 
abode, passing through the air at the 
rate of forty miles an hour, carrying 
with it a small biUct of thin paper placed 
under its wing. Some ill-informed 
wiiters attribute the marvellous power 
the carrier pigeon thus possesses, to its 
knowledge of the intermediate localities 
lying between its home and the place 
to which it is removed, which is a mere 
gratuitous assumption. I'erhaps in the 
immediate vicinity of its usual abode its 
knowledge of the localitj' may direct it 
homewards, but when the distance is so 
great as a hundred miles, there can bo 
no doubt that the power which directs 
the flight of the bird with such uner- 
ring accuracy is pure instinct, operating 
independently of acquired knowledge or 
previous cxi)erience, — a power as won- 
derful as it is mysterious, and implying 
the action of an intelligence greater far 
than reason itself. 

Ho>A/^to prepare Feathers 
for Pillows, &c. — Keep the 
feathers for some montlis after they have 
been pluckeii, in clean grey linen bags, 
in a perfectly dry place ; then strip the 
large feathers off tlie quill, the small 
ones remaining as they arc. Put them 
into the bags again, having well aired 
and tossed the feathers about. Put 
them opposite a fire, but not too near, 
frequently turning the bags for about a 
week, and repeating the airing and toss- 
ing about two or three times during 
the drying process ; then put them into 
your pillows, airing them well again 
before using. If these directions are 
properly attended to, the feathers wiU 
be quite dry, and have no smell what 
ever. 

To take Grease Spots out 
of Carpets. — Mix a little soap 
into agallon of warm soft water, then 
add half an ounce of borax ; wash the 
part well with a clean cloth, and the 
grease or dirty spot will soon disappear. 



By Work you ^d Money, by Talk ym get Knmcledge. 235 



Hints on Knitting, No. 2. 

How TO Knit a "CLorn." — The 
Anicriran nnd Canadian ladies nro in 
the habit of wcarinq; light scan-cs of 
fine knitting over the head nnd round 
the neck, instead of an opera hood 
when going out at night. 

These scarves are called "clouds," 
nnd are so extremely light that they do 
not dienrrange the flowers or niftle the 
hair in the least degree, while they are 
quite sufficiently warm to prevent nny 
danger from cold. 

A *' cloud " is made of very fine 
Lady Betty wool, or of Shetland wool, 
if white bo the colour pri'ferred. They 
are very prettv in pink, light blue, or 
in scarlet, if the wearer is a brunette. 
The pins for knitting a "cloud" must 
be very smooth wooden pins ; we have 
seen them in America, of vulcanized 
india-rubber, but wo are not aware 
whether such pins have ever been 
introduced info I^ondon. They are 
j)articularly smooth and slightly elas- 
tic, and aboiit the third of an inch 
in diameter. Cast on three hundred 
stit( lies in common garter stkch ; this 
is the length of the "cloud." Knit 
very loosely until a square of three 
hundred rows is formed ; thin knit the 
first and last rows loosely together, to 
join the "cloud;" gather the ends to- 
gether, and finish them with a hand- 
some silk or woollen ta.ssel to each. 
Tho "cloud " ought to be long enough 
to go over the head and twice round the 
throat ; it is very comfortable as well as 
becoming. 

SlMPLK PaTTERV for AN AnTI- 

MACASSAK. — A ver)- pretty and easy 
pattern is worked with cotton of two 
degrees of fineness. Tho coarse cotton 
should be as thick as the ordinary 
piping cord; the fine al)o\it No. 10 or 
12 of tho common knitting cotton. 
Take a pair of medium-sized bone pins, 
nnd cast on G4 stitches in the coarse 
cotton : this will fonn the length. 

\st Roxc, Purl all the stitches. 

2Mrf Tloxc. Plain knitting. 

3rd Foir. Purl. 

it/t How. Knit two plain stitche.', 



two together three times; ♦ thread 
forward and knit one six times, put- 
ting the thread forward ea( h time, 
two together six times ; repeat from 
the star till there are only eight 
stitches on the pin : then knit two 
together three time?, and two plain 
for the edge. 
6th Jioir. Purl. 
6th Jioir. Plain. 
7th How. Purl. 

V>lh Mow. Same as -Ith; and so on 
till there are eight or twelve 
pattern rows done; then join cm 
the fine cotton, and knit in tho 
same way as the coarse, making 
alternate stripes of coarse and fine 
cotton, ending with coarse tho 
same as tho beginning; finish with 
a fringe. 
It is impossible in such a work as 
" Best of Kvp.uythino," to give more 
than one or two receipts for each 
kind of needlework, as illustrations of 
our remarks ratlur than new patterns, 
as tho magazines nnd newspapers de- 
voted almost entinly to ladies' re- 
quii-emenfs, in dress and needlework, 
render this unnecessary. Tho Qiittn 
newspaper, nnd the Eti^lifhwomau'a 
Lonu.stir Mnrfiizhir, leave nothing to be 
desired in the way ofguides to all kinds 
of new and fashionable work, and the 
editors of both are must < ourteotis in an- 
swering all inquiries addressed to them. 

The Knitting Machine. 

— Several domestic knitting machines 
have been invented ; of these Lamb's 
Family Knitting Machine, and the 
Bridgeport Family Knitting JIa<hine, 
appear to bo favourites. 'J ho former 
of these is screwed on to a table, and is 
moved by a crank handle ; the latter is 
like a small treadle scAving machine, 
but both work on the same principle 
as the stocking frame. They are ca- 
pable of forming all kinds of knitting, 
whether round or flat, and of making 
knitted trimmings as well. The Ilink- 
Icy knitting machine, the most recently 
invented, needs scarcely any manual 
help, and works either by the foot or 
hand, any fabric from a glove to a 
Guernsey frock. 



236 Quaich your Thirst, and mark an Emblem of True Charity. 



Filtration of Water.— From 
the experiments of Dr. Frankland on 
this subject, it appears that the process 
of filtering water does not consist 
merely in separating from the fluid dele- 
terious substances held by mechanical 
suspension in it, but in a chemical 
change of the materials dissolved in the 
water. According to the experiments 
referred to, when properly conducted, 
organic matters in a putrescent condi- 
tion arc efficiently converted into harm- 
less products; carbon and nitrogen in 
organic combination imdergo the pro- 
cess of oxidation, and the latter assumes 
the character of nitric acid, forming a 
nitrate with whatever bases are present. 
The water on which Dr. Frankland's 
experiments M'ere made was ordinary 
Ji(mdon sewage ; and the filtering me- 
dium was common soil, or a mixture of 
sand and chalk. By the process adopted, 
the water was so deprived of its 
noxious qualities, as to be rendered not 
only equal, but superior in purity to 
the water supplied in Ivondon for do- 
mestic purposes. It appears, however, 
that there exists a great ditt'crence in 
the purifying powers of diflerent sub- 
stances employed for filtration, as well 
as in their capability of retaining their 
efficacy. From the great importance 
of the results at which the experiments 
have thus enabled us to arrive, it is ob- 
vious that a convenient and thoroughly 
efficient filter may be regarded as one 
of the most valuable requisites, not 
only in London, but in every city. 
During the prevalence of cholera, it 
was found in many parts of the country 
that the mortality Mas greatest where 
the water commonly used for domestic 
purposes was supplied by wells into 
which deleterious substances found 
their way through the soil, and there 
can be no doubt that, in all such cases, 
the use of filters, properly consti-ucted, 
would have gone far to prevent the 
ipread of the epidemic. 

Filters. — LtpscoMisE's and Dan- 
chell's. — The former is patented by 
Mr. Lipscombe, the latter by the Lon- 
don and General Water Purifying 
Company. They are understood to 



possess very remarkable efficienty, 
and are well deserving of our readers' 
attention. They have received the 
approval of many eminent medical 
men, and arc used in the London 
hospitals and other similar institu- 
tions, and her Majesty the Queen, the 
Prince of "Wales, the Emperor of the 
French, and other royal personages, 
have availed themselves of the inven- 
tion. Without entering into details, wo 
refer our readers for full information to 
the printed descriptions issued by the 
inventors themselves, and which appear 
to us to be accurate in every particular. 

A C»EAi> Filter. — A cheap and 
effectual filter may be easily made by 
those who are unwilling to incur the 
expense of the larger and more perfect 
apparatus, by means of a common 
flower-pot. All that is requisite ia to 
fill the hole with a piece of sponge, 
and the rest of the pot with alternate 
layers of sand, charcoal, and small 
pebbles. The flower-pot thus fitted up 
may then be placed on a jar or other 
convenient vessel, into which the water 
as it filters through can be received. 

Poisons. — Poisons are divided 
into three classes, — mineral, animal, and 
vegetable. Those of the first of these 
classes are such as sulphuric, muriatic, 
and nitric acids; the concentrated alka- 
lies, as potash, soda, and ammonia ; and 
the preparations of arsenic, copper, 
antimony, &c. 

Symi'toms of Mineral Poisoning. 
— The efiecfs produced by sulphuric 
acid (oil of vitriol), or any of the strong 
acids, are frightful in tlie extreme : 
burning, and an excessively disagree- 
able taste, acute pain in the throat, 
stomach, and bowels, insupportable 
fetor of the breath, vomiting of various 
coloured matters often mixed with 
blood, which effervesce with chalk, 
evacuations mixed with blood, acute 
colic, difficulty of breathing, frequent 
and irregular pulse, excessive thirst, in 
which drink only increases the sufier- 
ing and is quickly vomited, the skin 
cold as if frozen, especially the skin of 
the lower extremities, convulsions of 
the lace and limbs, but, strange to 



llie Mortal Venom in tJu Social Cup. 



237 



Bay, amidst all this ajtony, the mental 
P'jwers (ire rarely disordered. All these 
dreadful syniptoius, it is true, are not 
olways found in the same person, as 
tli(ir severity depends on tho natui-e 
and strength of tho poison. 

Treatment of I'oi.sonino by Aciii.<«. 
— One of the most efficient antidotes in 
all tliesc rases is ( alcined mapncsia ; 
next to this soap, and then chalk and 
water. An fiunce ol the magnesia should 
lie mixed with a pint of water, and a 
glassful taken every two minutes, so as 
to prevent tho acid from acting and 
to check vomitinp. If tho magnesia is 
not at hand, a solution should be made 
of half an ounce of soap in a pint of 
watir, and a glassful taken every few 
minutes ; chalk and water will likewise 
bo useful. Injections should abo ho 
given of magnesia, soap, or chalk. 
'Iho stomach-pump ought to bo had 
iinniediato recourse to, in order as 
eperdily as possible to empty tho 
contents of the stomach. After every 
effort is thus made to remove the poison 
OS well as to neutralize it, the next ob- 
ject is to stibdue the intlammation it 
occasions. For this purpose the patient 
shonlil be placed in a bath at 9o <legree8, 
and iho stomach and bowels fomented 
with cloths wrung out of warm water. 
If these measures do not give relief, a 
dozen leeches should be appli(d to 
tho abdomen, and these efforts will be 
greatly assisted by drinks given to tho 
patient, prepared with linseed, mallows, 
or gum arable. The aid of a medical 
man ought instnntly to bo pro<-ured, but 
as everything depends on the prompti- 
tude and activity with which assistance 
is given, and as most of tho remedial 
mea-sures already described may be 
adopted prior to his arrival, they should, 
without a moment's delay, bo had re- 
course to. 

In I'oisoMxo WITH Strong Al- 
kalies, the symptoms are in a great 
degree similar to those produced by tho 
acids. In these cases, however, tho 
means of neutralizing the action of the 
alkalies are not magnesia, soap, or 
chalk, but vegetable acids. A glassful 
of wat^r mixed with a tablespoonful of 



vinegar or lemon juice should fre- 
quently bo administered, and even 
simple water in su( h quantities as to 
cause vomiting. These renu'dios, if 
inadequate, ought to be followed by 
the use of the warm bath and leeches ; 
but the aid of a medical man is of tho 
highest importance, and ought to bo 
procured without loss of time. 

The rREPARATioxs OK Mercury, 
such as corrosive sublimate, calomel, 
red precipitate, prussiatc and sulphurate 
of mercurj", and the various prepara- 
ti'jns of other metals, as of tin, copper, 
arsenic, antimony, silver, &c., when a 
large quantity is taken, produ« e sjTnp- 
toms ilroarlful in the extreme, and de- 
manding tho utmost promptitude in 
administering suitable remedies. In 
all such cases, indeed, the great object is 
to afford immediat>^ aid to tliu unhappy 
sufferer before tho arrival of tho 
doctor; for the energy with which 
most of these poisons act admits of no 
delay in any measure calculated to 
arrest or to mitigate the violence of their 
action. The poisons now in question 
produce constriction in tho throat, pain 
in the back part of tho mouth, stomach, 
and intestines; vomiting with more or 
less violence, fetid enu tations, hiccup, 
and difficulty in breathing; tho pulse 
is small, hard, and rapid ; an unextin- 
gui.shablo thirst comes on, accomi)anitd 
by cramps, coldness of the extremitiep, 
and horrible convulsions ; tho features 
undergo a most painful change, tho 
strength rapidly gives way, and de- 
lirium and death close the scene. 

The great object, therefore, is to 
arrest the action of the poison, by re- 
moving and neutralizing it as promptly 
as possible. 

The Best Antidote to corrosive 
sublimate and all other mercurial pre- 
parations, is the white of egg beaten up 
with cold water. The whites of a dozen 
or fifteen fresh eggs should bo beaten 
up and mixed with two pints of cold 
water, and a glassful taken every two 
or three minutes so as to favour 
vomiting. If a sufficient number of 
eggs is not immediately attainable, let 
as many as can be had be used while 



238 



Poison being tasted slays all Senses. 



others are sought for. If eggs Ccannot 
he obtdned, milk, gum-M-ater, decoc- 
tions of linseed, mallows, barley, or 
sugared water, should be taken in 
abundance. This treatment, carried 
out with energy and promptitude, will 
make an e.xcellent preparation for those 
measures which a medical attendant is 
likely to adopt in order to check in- 
flammation. 

Poisoning with Arsenic. — All 
medical men agree that in cases of this 
kind the first object is to empty the 
stomach as promptly as possible. The 
stomach-pump is most etfective for this 
pui-pose ; but if it cannot be applied, or 
if there is no doctor there to do so, some 
method of removing the poison from the 
fitomaeh must be resorted to without 
delay. The patient ought to drink large 
quantities of sugar and water, warm or 
cold water, linseed tea, or any mucilagi- 
nous fluid. By this means the stomach 
is filled and vomiting more readily ef- 
fected. Drink, composed of equal parts 
of lime water and sugar and water, 
may be given with much benefit. If 
emetics are had recourse to, a dose of 
ten grains of blue vitriol or twenty- 
five grains of sulphate of zinc is the 
most suitable. When the poison is 
evacuated from the stomach, it ought to 
be carefully remembered, that the iilti- 
mato restoration of the patient must in 
a very great measure depend on his 
treatment during the period of conva- 
lescence, which must necessarily be 
tedious. Ilis nourishment should con- 
sist of milk, rice, gruel, and such sub- 
stances as are of a softening mucilagi- 
nous character. 

Poisoning with VEnnioRis, Blue 
Vitriol, or any of the Phepauations 
of Cori'ER. — The best antidote to such 
poisons is the white of eggs. The 
general treatment should correspond 
with that recommended in poisoning by 
corrosive sublimate. 

Poisoning with Tartar Emetic 
AND other Preparations of Anti- 
mony is accompanied by severe vomit- 
ing and cramp in the stomach. The 
vomiting itself tends to throw off the 
poison : but abundant supplies of sugar 



and water, or water alone, should he 
administered, and if, after the poison 
may be supposed to be ejected, the 
vomiting and pain still continue, a 
grain of opium should be given, or 
thirty drops of laudanum or acetate of 
moq^hia, and a dozen leeches should 
bo applied to the throat, especially if 
there be any difficulty in swallowing. 

In Cases of Poisoning ijy the 
Preparations of Tin the best anti- 
dote is milk, of which several glassfuls 
should be given. "Waim water also 
should be freely given to excite vomit- 
ing, and fomentations, emollient injec- 
tions, and such other means employed, 
as are calculated to arrest or subdue 
inflammation. 

Poisoning ijy Bismuth ani) Zinc 
requires the same treatment as adopted 
in cases of arsenical poisoning. 

Poisoning with Lead and its Pre- 
parations. — Sugar of lead, extract of 
lead, and other preparations of this 
metal, produce, when taken in a large 
dose, many alarming symptoms, such as 
vomiting, hiccup, and difficulty of res- 
piration, accompanied by a sweet 
astringent metallic taste, constriction 
of the throat, and pain in the stomach. 
In such cases Glauber's salt, Epsom 
salts, and hard water, arc the best anti- 
dotes. Half an ounce of either of 
these salts to a quart of water, will form 
a suitable solution, of which several 
glasses should be given ; and when by 
these means the poison is expelled by 
vomiting, or is decomposed, sugar and 
water, gum water, and other mucilagi- 
nous drinlis CDu be administered. 

In Poisoning with Nitre the 
treatment ought to be similar to that 
recommended in cases of arsenical 
poisoning, with the exception of limo 
water, which ought not to be used. 

In cases of Poisoning by Lunar 
Caustic or Nitrate of Silver the 
most effectual antidote is common 
kitchen salt. A large spoonful in a 
quart of water will make a suitable so- 
lution, and of this several glasses should 
be promptly taken to induce vomiting. 
If the symptoms continue, treatment 
to allay any tendency to iuflammation 



Iauus catch Flics, but ailoio Hornets to go Free. 



239 



should bo adopted as already recom> 
mended. 

In all such cases as wo have now 
referred to, the remedies prescribed arc 
such as a practitioner would, in the 
first instance, apply, and which, there- 
fore, may with safety be had recourse 
to before medical assistance can be pro- 
cured; but no such aid as the best 
private treatment can afford, ought for 
a moment to supersede that of a medi- 
cal man, who, if within reach, should 
be instantly summoned. 

Law of Assignment. — An 
assignment of stock in trade includes 
only tliose articles which were 1)03- 
BCiscd by the assignor at the time when 
his assignment was executed, and docs 
not include articles which ho may after- 
wards acquire, even although it is so 
expressed in the assignment. An order 
by a creditor on his de^or, to pay the 
amount of his debt to a third person, is 
an etfectual assignment of the debt, 
should the debtor express liis willing- 
ness to pay it, and the creditor cannot 
make the order. An order of this kind 
requires a stamp ; without one it is in- 
admissible in evidence. When a person 
lends money on the security of a policy 
of insurance on the life of the borrower, 
the lender should take care that notic e, 
under the hand of the borrower, be 
given to the insurance office. Without 
such notice, should the borrower be- 
come bankrupt, the lender will have no 
security for his money ; and should the 
borrower die, the insurance office cannot 
be compelled to pay any portion of the 
sum assured to the lender. The manager 
or secretary of the insurance office is 
boimd to deliver to the person giving 
the notice an acknowledgment that it 
has been received, for a fine not ex- 
ceeding five shillings. 

Cash and Credit.— Credit is 
a convenience very dearly paid for, 
more especially in the large towns, 
where traders, being unacquainted with 
the private circumstances of their cus- 
tomers, are constantly liable to loss. 
A West End tailor will give a customer, 
properly introduced, a year's credit, but 
will take care to compensate himself by 



adding one-fourth to the price of the 
articles furnished. A grocer in a Lon- 
don suburb, when he conceives ho has 
a reasonable chance of being paid, will 
supply goods on long credit, but will 
add from a sixth to a third on the cash 
price. Liquor dealers and butchers 
charge in like manner. It has been 
calculated, and we believe correctly, 
that an income of £'2oO will, on the 
ready money system, go quite as far in 
London and its suburbs, as £300 when 
credit is taken. By H lese extra charges 
the retailer is only a moderate gainer. 
By giving credit he is constantly a 
loser, owing to the unprincipled con- 
duct of a certain class of customers, 
and he regulates matters according to 
a scale, so that his honest debtors com- 
pensate him for tho shor'comings 01 
those who act dishonestly. In com- 
mencing housekeeping, continue to 
meet promptly all your engagements ; 
and show your grocer, baker, and 
butcher, that you are ready on tho 
shortest notice to settle your accounts. 
Wo ourselves have for many years 
adopted the plan of weekly payments, 
and these arc to be recommended, both 
as suiting tho convenience of j'our 
tradespeople, and enabling you to esti- 
mate your cost of living for the year. 

Attachments by the 
Lord Mayor. — A proceeding for 
securing debts due to the plaintiff 
has been immemorially exercised in 
London and Bristol. Thus, by what 
is termed a process of "foreign attach- 
ment" in the Lord JIayor's Court, debts 
are attached in order to compel the 
defendant to appear and put in bail to 
the action. TiJJ after judgment such a 
proceeding is not competent in the 
common law courts. There is a pro- 
ceeding in Scotland known as " arrest- 
ment." similar to the "foreign attach- 
ment" in the Lord Mayor's Court. 

Breach of Trust, Frauds 
by Trustees and Others. — 
Money, or property of any kind, com- 
mitted to the trust of any person, is a 
sacred charge ; and if tbo person to 
whom such trust is committed violates 
his charge, he not only outrages tho 



140 



Woman is at best a Contradiction still. 



customs of society, but renders himself 
criminally liable. If any trustee, 
merchant, broker, or agent, uses any 
money or property entrusted to his 
l<eeping, for his own purposes, he com- 
iiiits a misdemeanour, and is liable to 
be punished ■with penal servitude or 
imprisonment. 

Calisthenics forWomen. 
— "We all know wliatthe end of " all work 
and no play" results in. The "dulness" 
•which too often arises from the exclu- 
sive cultivation of the intellect or the 
taste may, perhaps, be in some measure 
accounted for by the sameness and 
monotony of the employment ; but it is 
certain that, although the mind may to 
a considerable extent be cultivated at 
the expense of the body, yet there can- 
not be permanent intellectual vigour in 
a condition of physical weakness. The 
biliary apparatus and the temper, the 
mind and the muscles, are intimately 
allied ; and that which favourably affects 
our phj'sical health and development, 
best conduces to our ability to discharge 
the moral duties and perform the intel- 
lectual toils which human life demands. 
These remarks are equally applicable to 
both sexes. Woman requires, quite as 
much as man, physical education and 
training, as the means of attaining bodily 
health and mental vigour. The prin- 
ciple, it is true, has not yet been uni- 
versally recognised, but in several 
instances its importance has already 
been admitted and acted upon. In the 
Livcqiool gymnasium there arc classes 
for the physical edvication and training 
of ladies, and the example of the third 
city of the empire has been happily fol- 
lowed by other large towns ; and in the 
metropolis more than one gpnnasium 
having a class for ladies has been estab- 
lished. The German Gymnastic Society 
have permitted a class for ladies, to be 
held twice a week in their large hall in 
the St. Pancras Iload, near King's Cross, 
where every appliance for the calisthenic 
exercises of a very numerous company 
is to be seen. Ladies only are ad- 
mitted to these classes as spectators. 
A committee of ladies have the entire 
management, and one of their number 



is always present. The calisthenic 
training given is conducted by a pro- 
perly qualified master, who thoroughly 
understands how to regulate it, so that 
the pupils shall not be unnecessarily 
fatigued, nor allowed to mnke exertions 
greater than their strength wiU bear; 
while, at the same time, enough is done 
to make the exqjcise really valuable as 
part of a systEm, which will enable 
more to be accomplished at a future 
time. It is particularly made a point 
of importance that no pupil shall over- 
tax herself. The object of these exer- 
cises being to develop grace of bearing, 
and to conduce to health, rather than to 
acquire extreme strength or agility, 
they have therefore been chosen with 
great care ; and all exercises requiring 
violent effort, or which would in any 
way be disagreeable to ladies, are 
strictly prohibited. Of course wrestling, 
violent jumping, &c., are not used in 
the ladies' class. 

The nuEss for calisthenics is care- 
fully suited to the exercises they have to 
perform, as it would bo rather difficult 
to ac(-omplish them in the present style 
of ladies' dress. A sort of unifonn has 
been adopted, consisting of a scarlet 
Garibaldi, with a short full prey skirt 
of some soft stuff trimmed with scarlet, 
and full trousers of the same material, 
with soft black house boots. This 
costume allows of sufficient freedom of 
action, particularly about the limbs and 
chest. 

In addition to the gymnasium now 
noticed, there is another in Bruton 
Street, Berkeley Square, conducted by 
Madame Brenner, who desen'cs great 
credit for her laudable exertions in 
reference to this important matter. In 
her establishment is an apartment fitted 
up with all the needful appliances and 
means for the physical training of her 
pupils. Dumb-bells, bar-bells, rings, 
ladders, the trapeze, and the Indian 
club are all brought into requisition, to 
the manifest strengthening as well as 
the development of the muscles of the 
back, the chest, and the limbs ; and, 
what is of high importance, the attain- 
ment of an erect and graceful carriage. 



To be Happy at Home is the ultimate Result of all Ambition. 2^ \ 



Let us hope timt the etibrts of siioh 
institutions, which are clearly in the 
right direction, may tend to dissipate 
the ignorant prejudice with which, in 
too many instances, they arc regarded, 
and that wo may come to the universal 
application of the doctrine, that the 
■wcll-hfing of our daughters, as well 
as that of our sons, doc* not depend 
only on the exercise and training of 
thiir intellictual powers, but on their 
physical health and vigour also ; and 
that j)hysical training must keep pace 
with mental and intellectual culture, if 
wo M-ould confer on them the greatest 
blessing of life, the possession of a 
" sound mind in a sound body." 

Hints on Home Decora- 
tion. — To IMITATE Japanese Lac- 
QiEK WoKK. — A very pretty and inex- 
pensive imitation of the beautiful cabi- 
nets, boxes, and trays brought from the 
Kast, may bo made in the following 
manner: — 

To Uatheii the Leaves.— Gather 
early in the autumn the brightest and 
most perfectly shaped leaves that have 
assumed their autumnal tints. The 
eycamore, the various kinds of maples. 
Virginian creeper, copper beech, wild 
rose, or any leaves having bright red, 
orange, or green tints, are stiitablo for 
the purpose. Ferns also, particularly 
the adiantums, preserve their green 
colour .so well when dried, and arc so 
graceful in shape, that they are most 
useful in this work. 

To 1'kei'are them. — Having col- 
lected the leaves, of various tints and 
sizes, proceed to prepare them by laying 
on a smooth table a sheet of blotting- 
paper. On this place one of the leaves, 
MTong side uppermost; M-ith a sharp pen- 
knife pare otf the projecting part of the 
centre stalk, M-ithout injuring the upper 
sidcofthe leaf, then pare or scrape gently 
all the other veins, till the under side is 
*o smooth and Hat, that when the leaf 
is laid on the table, with its right side 
up, it can hardly bo perceived by the 
touch. Prepare all the leaves in the 
same manner, and as each one is fin- 
ished, lay it between blotting-paper, and 
dry them as if for putting into an her- 



barium ; they will take two or thiee 
weeks to dry perfectly. 

The Autki.e to he AnonNEn. — The 
next process is to prepare the article 
to be adorned ; the top of a small 
round table is, perhnps, the easiest 
thing to begin upon. Let the top be of 
deal, with a turned pillar and claws of 
any hard wood, and have it painted black 
with_/7«/ paint. When the paint is per- 
fectly dry and hard, give it a coat of 
the be-t transparent varnish, and before 
this is quite hard, group the leaves on 
the table according to fmcy ; a border of 
small leaves round the edge, and a 
pretty group of leaves and ferns in the 
centre, is very elfective. Wh( n you 
have planned the pattern according to 
your taste, apply some of the varnish 
with a camel-hair pencil to the under 
side of the leaves, and gently press 
them on the spot where they are to re- 
main. Do not put on too many at a 
time, and bo careful that they are not 
disturbed till quite dry. 

The Vaumsh. — When all are put 
on, and dried thoroughly, apply one or 
two coats of the purest transparent var- 
nish over the table. This will effec- 
tually preserve the leaves as bright as 
possible for many years ; and the table 
will have much of the appearance of 
lacquer work ; a resemblance which 
is much increased by the use of gold 
paint, a little bottle of which, along 
with the varnish for using it, may 
be had for eighteenpence. The pillar 
may be painted with circles of gold 
round the turned parts of if, and its 
claws, or a small gold edging may be 
put outside the border of haves. A 
little practice and some patiinco will 
enable a lady of ta^te to ornament in 
this way cabinets, folding screens, and 
many other articles for her drawing- 
room. 

It is not absolutely necessary that the 
ground for laying on the leaves should 
be black ; they are sometimes put on a 
scarlet or drab ground, but then they 
are more like papier-mache goods than 
like the foreign lacquer, the ground of 
which is very generally of a black or 
dark brown colour. 



242 



Ld us to Billiards. 



Spray "Work. — This is suitable for 
many sorts of ornamentation, boxes, 
screens, tables, lamp-shades, pillows, 
toilet sets, even albums and fancy 
blotting-books, can be decorated M-ith 
it, and its beauty and dm-abUity render 
it worthy of our attention. 

Boxes, hand-screens, or fans for 
spray work are made of white wood, 
and can be purchased at most fancy 
shops. They require no preparation for 
the work, but must a/,crwards be var- 
nished with transpaicnt varnish • this 
had better be done at the shop whci e the 
article bas been purchased, as it needs 
some experience to do it well. 

Lay the article, which we will suppose 
to be a hand-screen, on a larf^e sheet of 
blotting-paper on a table, arrange on 
it a group of ferns, either green or 
dried; fasten them firmly with small 
pins (those used to mount insects with 
are best), stuck through the stems, and 
at the end of each frond into the wood. 
Make a liquid preparation of sepia or 
Indian ink, or if colour is preferred, pro- 
cure a bottle of the aniline dye, of the 
shade required. Dip into it a soft tooth 
brush, hold it within two or three 
inches of the surface, and pass a 
fine comb over the brush so as to make 
the colouring matter in the brush spat- 
ter all over the screen and ferns. Con- 
tinue to do this until the spaces round 
and between the ferns are M'ell dark- 
ened, the edges of the screen being 
comparatively free from spots, and 
growing darker in shading towards the 
centre. When the sprinkling is dry, 
remove the fenis, and a perfect impres- 
tion of them will be seen in the original 
colour of the wood on a spotted ground. 
Next take a pencil dipped in Indian 
ink, and carefully trace the outline of 
each fern, and also the central veins 
down each spray and leaflet. Spray 
work on fine white satin jean is done in 
exactly the same way, to make toilet 
tidies, pincushions, &c , but the ink must 
either be the best indelible or marking 
ink, or a bottle of Judson's dyes. For 
sofa pillows use white or light velvet, 
the effect of which is excellent ; ivj^ or 
other leaves have an exceedingly good 



effect, cither grouped with the ferns or 
placed in bunches by themselves. D'oy- 
leys, done on fine jean or dimitj', look 
very pretty, and wash extremely 
well. 

Billiards,Pool, Pyramids. 
— This celebrated game possesses high 
claims on our attention, as combining, 
in an eminent degree, the advantages 
of intellectual entertainment and phy- 
sical exercise. The game is played 
on a table perfectly level and steady, 
six feet in breadth by twelve in length ; 
that is to say, containing two equal 
squares of six feet each. The table, 
which is covered with fine green cloth, 
is surrounded on all sides by an elastic 
cushion, and provided with certain 
" spots" — viz., the winning and losing 
spot, at the upper end, thirteen inches 
from the top cushion, and equally distant 
from each side ; the winning spot, a little 
lower down ; the centre spot, exat'tly in 
the middle of the table ; the baulk spot, 
and two other minor spots. At each of 
the four comers of the table, and at the 
centre of each side, is a hole furnished 
with a netted pocket into which the 
balls are made to fall. 

OiuECT OF THE Game. — The aim 
is to force one or more of the balls 
into one or other of the six pockets by 
means of a third ball, which is called 
the Striker's Ball ; or to make what 
is called a Cannon, by causing the 
striker's ball to strike the two others. 
The balls are of the finest ivory, and 
turned with the utmost care, so that each 
shall be a perfect sphere, having the 
centre of gravity exactly in the centre of 
the sphere, without which precaution the 
ball would have a " bias," or tendency 
to roll more to one side than another. 
The balls are struck with an instrument 
called a Cte, which is a stick made to 
taper to a fine point, and covered at the 
tip with leather. Besides the cue, there 
is another instrument for a like pur- 
pose, called the Butt, which differs 
from the cue in being made broad at 
the base ; and there is a Jigger, or 
Rest, which is a stick with an ivory or 
brass top, to assist the player in reach- 
ing the ball if he is too distant from it ; 



Ld your own Discretion be your Tutor. 



243 



but this is seldom used, indeed, only 
M'hen it is unavoidable. 

Such are the instruments with which 
the game is played. We shall now 
mention the chief technical terms cm- 
ployed in it. 

Technical Terms in Billiards. — 
Anijks. — If a ball be stnick in the 
centre, against any part of the cushion, 
it will rebound at an angle correspond- 
ing with that at which it struck the 
cushion. If the ball and the cushion 
were perfectly clastic, the angle made 
by the ball with a perpendicular lino 
supposed to touch the cushion, at the 
point at which the ball comes in con- 
tact with it, would be equal to the 
angle made by the ball at its departure 
from the same point and with the same 
perpendicular. The theory is that " the 
angle of reflection is equal to the angle 
of incidence." The same rule is ex- 
emplified in the most perfect manner 
in the science of optics, in which a ray 
of light falling on a polished surface, is 
reflected at an angle with the perpen- 
dicular, equal to that which is made in 
falling on it. 

Baulk-line. — This is a line drawn 
across the table at about 24 feet 
from its lower end. A ball is said to 
be "in baulk" when inside that line. 
The Bavlk-ciucle is a semicircle of 
11 inches radius, drawn from the centre 
of the baulk-line, from which the 
play crstarts. A Line-ball is a ball half 
in and half out of the baulk, resting ex- 
actly on the baulk-line. A Miss, either 
accidental or intentional, is made when 
the plaj'er fails to strike the object- 
ball with his own. The Cannon is the 
striking of two balls successively with 
your own ball, either before or after 
contact with the cushion. A Dou- 
ulet, or Double, is a stroke made 
by striking a ball, either your o^m 
or the object-ball, across the table 
and making a cannon or a pocket. A 
Double-double is made when a ball 
rebounds twice across the table. A 
BmcoLE IIazaiih is made when a 
doublet is made by striking the cushion 
first, with the view of making a cannon 
or hazard at the return of your ball. 



A HAZARD is a stroke by which a ball 
is forced into a pocket after striking 
another ball. A winning hazard is 
when the object-ball is played into a 
pocket ; a losing hazard when your 
own ball falls into a pocket after strik- 
ing another. Uigh stroke, low 

BTROKE, FOLLOWING STROKE, AND SIDE 

STROKE, are terras derived from the part 
of the player's ball struck with the 
point of the cue. Foul stroke is a 
stroke not in accordance with the rules 
of tho game. The jenny. This is 
made by making a losing hazard on a 
middle pocket otf a ball lying near the 
cushion and pocket. Miss. The inten- 
tional or accidental missing of the 
object-ball, either with tho cue or tho 
butt. In hand. The player's ball is 
said to be in hand when it has been 
forced into a pocket or off the table, 
and has to bo played from baulks. 
Screw or twist. This is a stroke 
made by striking the ball below its 
centre ; which has the effect of retarding 
the progress of the ball, by causing it 
to stop dead at the point of concussion 
with the object-ball, or the turn in tho 
direction from which it was struck. 
The Object-ball is the ball which the 
the player aims at with his own ball ; 
the striker's ball is the ball which ho 
strikes with his cue. Coup. This 
occurs when a ball runs into a pocket 
or falls oft" the table without touching 
either of the other balls. Pair of 
Breeches. This is a double hazard in 
tho end pockets, one ball in each. 
Cramp games arc those in which one 
player gives to another some apparently 
great advantage. 

General Principles of the Game. 
— There are certain axioms which aro 
easily understood, and by means of 
which a knowledge of the general prin- 
ciples of the game of billiards may bo 
gained. The practice, however, is much 
less easily acquired than the knowledge 
of rules, and without practice mere 
rules cannot make a player. In playing, 
the eye and the hand must act in strict 
unison ; " in making your stroke," says 
an excellent authority, " an instan- 
taneous glance will be euflacient — a 



244 



Flay at Small Games, rather than stand out. 



glance that rises from the striker's ball 
to the object-ball, and rests there while 
the stroke is being made. As the rifle- 
man looks at the target rather than the 
muzzle of his piece when taking aim ; 
as the cricketer has his ej'e on the 
wicket at which he is about to bowl 
rather than the ball in his hand ; as the 
boy lixes his attention upon the sparrow 
he wishes to hit rather than the stone 
between his fingers, so the billiard- 
player must give his mind to the object- 
ball rather than to his OM^n. With 
amateurs this is at first a little trouble- 
some ; but as ' knowing ' is the half- 
way house to ' doing,' he has half 
conquered his difficulties who knows 
precisely what his difficulties are." 
The position in which to stand ; the 
best modes of making the "bridge;" 
the most efficient method of using the 
cue and of sti'iking the ball ; the mecban- 
ical problems which the game illus- 
trates ; the relation — always uniform — 
between the causes put in operation 
and the effects they produce, — these all 
require, in order to the attainment of 
skill, frequent and persevering practice. 
On all these subjects the more elaborate 
treatises will be found of service, espe- 
cially when the study of them is asso- 
ciated with the requisite amount of 
skill and practice. 

Rules of the Game. — The follow- 
ing are the rules to be observed in 
playing :— 

I. The game is to begin by " stringing " for 
the lead and the choice of balls. 

II. The red ball must be placed on the 
spot, and replaced there when it id holed, or 
forced olT the table. 

III. A player who makes one stroke in a 
game must finish the game or agree to lose 
it. 

IV. The striker who makes any points con- 
tinues to play till he ceases to score. 

V. If, when a cue is pointed, the ball should 
be moved, it may be replaced, if not replaced, 
it may be regarded as a foul stroke. 

VI. If a ball spring from the table it ia 
considered as being off the table. 

VII. If a ball stands near the brink of a 
pocket, and falls into it, it must be replaced 
and played at or with again. 

VIII. A ball lodged on the top of the 
cushion is considered off the table. 

IX. When the player's ball is off the table, 
and the other two balls are in baulk, ho can- 
not play at the balls in baulk. 



X. A line-ball cannot be played at by the 
player whose ball is ia hand, except by first 
striking a cushion. 

XI. All misses mustbe given with the point 
of the cue and the ball struck only once. 

XII. No score can be made by a foul 
stroke. 

XIII. If the adversary do not enforce the 
penalty for a foul stroke the striker may play 
on and score. 

XIV. Two points are scored for with white 
hazard, two for each cannon, and three for 
every red hazard. 

XV. When the red ball is pocketed, or off 
the table, and the spot it stood on is occupied 
by the white ball, the red must be placed in a 
corresponding situation at the other end of 
the table. 

XVI. If a ball be moved by the striker in 
taking aim, such moving of the ball is to be 
considered a stroke. 

XVII. If the player miss striking either 
ball he loses one point, and if by the same 
stroke his ball runs into a pocket he loses 
three points. 

XVIII. If the striker force his own or 
either of the other balls over the table after 
having struck the object ball, or alter making 
a hazard or cannon, he neither gains nor 
loses by the stroke, and his adversary plays 
on. 

XIX. If he wilfully force his ball off the 
table without striking another ball he loses 
three points. 

XX. Ifhepiay with the wrong ball, and a 
cannon or hazard be made thereby, the ad- 
versary may have the balls " broken ; " no 
penalty, however, is attached to the mistake 
unless it be discovered before the next stroke 
is played. No person has a right to inform 
the player that he has played or intends to 
play with the wrong ball ; if the adversary do 
not see that the striker plays with the wrong 
ball, or does not enforce the penalty for so 
doing, the marker must score all the points 
made by the stroke. 

XXI. If the striker's ball be in hand and 
the other two balls within the baulk, and if 
he strike one of them, whether by accident or 
design, without first playing out of the baulk, 
the adversary may let the balls remain as 
they are and score a miss; or he may have 
the ball so struck replaced and score a miss ; 
or he may make the striker play the stroke 
over again ; or he may consider it as a foul 
stroke and break the balls. 

XXII. If the striker's ball be in hand he 
has no right to play at a cushion within the 
baulk in order to strike a ball that is out 
of it. 

XXIII. If the striker's ball be in hand, and 
he, playing from the baulk, move his ball in the 
act of striking, it is a stroke although the ball 
should not move out of the baulk. 

XXIV. If the striker's ball be near the 
ball he plays at, and if he make the stroke 
with the point of his cue, it is fair, but if the 
stroke be made with the butt, the marker 
must deci(ie whether the stroke ia fair or foul. 



Play not with a Man till y on hurt him. 



245 



XXV. If the striker's ball be on the edge 
of a pocket, and if, after missing the hit and 
in drawing back, his cue causes the ball to 
fall into the pocket, he loses three points. 

XXVI. If the striker in giving a miss from 
the baulk let his ball remain in the baulk, the 
adversary may let the ball remain, or compel 
him to play the stroke over again. 

XXVII. If the striker in giving a miss 
make a foul stroke, and the adversary claim 
it as such and enforce the penalty, the miss 
ia not scored. 

XXVIII. No person is permitted to take 
up a ball without leave from the adversary. 

XXIX. If any one move a ball by design or 
by accident, or take it up on the supposition 
that the game in ended, it must be replaced 
to tliB satisfaction of the adversary. 

XXX. If either player obstruct the course 
of the ball, it is considered foul, and the ball 
must be replaced, the balls broken, or the 
game forfeited. 

XXXI. During a game no one is permitted 
to give advice to the players. 

XXXII. No one is permitted to walk about 
the room, make noise, or otherwise annoy 
the players. 

XXXIII. Cases of uncertainty, or difBcul- 
tiea for which the rules do not provide, must be 
referred for decision to the marker; or, if the 
marker be personally interested in the game, 
to the majority of the company present. 

Pool. — This game, wliicli is a spe- 
cies of billiards, is played in various 
ways ; sometimes with two balls. Each 
striker plays in turn. The game may 
be played by two or more players : 
good authorities consider seven or eight 
to be the best number. When arrange- 
ments are made as to the amount of the 
stake, &c., each player has a ball given 
to him, either coloured or numbered ; 
and at starting he has three chances, 
which are called "lives." The white 
is then placed on the "spot" at the 
end opposite the baulk, and the red 
plays at it from the baulk semicircle. 
If the player pocket the white, he re- 
ceives the price of a "life" from the 
owner of the white ; if, however, he fail 
to make the winning hazard, the next 
player — the yellow — plays upon him, 
and so on till only two players are left, 
the rest having lost their " lives." The 
two who remain may, if they have each 
an equal number of lives, divide the 
stakes or play out the pool till one wins 
the whole sum. When a player takes 
a life, i. c, when he pockets the ball he 
plays upon, he then plays at the ball 



next his own; and if he also pocket 
that, he plays again upon the nearest 
ball, and so on, as long as he can con- 
tinue to score. The player loses a life 
to the owner of the ball he aims at if he 
runs into a pocket and makes a losing 
hazard after contact, or if he makes a 
coup, or forces his own ball otf the 
table, or misses the ball he plays at ; 
and he wins a life for every ball he 
legally pockets. The price of each life 
is immediately paid by the player who 
loses it. If a player has lost all his 
lives he may star, i. e., he may purchase 
as many lives as the player lowest in 
number possesses. Thus, if the lowest 
number on the marking board be one, 
the purchaser of the star has one life 
given him, for which he pays an amount 
equal to his original stake ; if the lowest 
number be two, the star has two lives. 
The following is a more particular 
statement of the rules. 

Rules of the Game. — I. Each 
player has three lives at starting. No. 
1 places his ball on the winning and 
losing spot. No. 2 plays from the 
semiciixle at No. 1, No. 3 plays at 
No. 2, and so forth, each player playing 
at the last ball unless it be in hand, in 
which case he plays at the nearest ball. 
II. If the striker lose a life, the next 
player plays at the ball nearest to his 
own ; but if his ball be " in hand," he 
plays at the ball nearest to the centre of 
the baulk line. III. In case of any 
doubt as to the distance of the balls, it 
must be measured from the centre spot 
in the baulk ; but if the striker's ball be 
not in hand, the measurement must be 
taken from his ball to the others, and in 
both cases the decision must lie with 
the marker or the majority of the com- 
pany ; and if the distance be equal, the 
decision must be decided by drawing 
lots. IV. The baulk is to be con- 
sidered as no protection in any circum- 
stances. V. The player loses a life in 
any of the following cases, viz. : 1. By 
pocketing his own ball ; 2. By running 
a coup ; 3. By missing a ball ; 4. By 
forcing his ball off the table ; 5. By 
playing at or with the wrong ball ; 6, 
By playing out of his turn. VI. If 



246 



Play not for Gain, hit Sport. 



the striker pocket tlie ball he plays at, 
and by the same stroke pocket his o-v^n 
ball or force it off the table, he, and not 
the player whose hall he pocketed, 
loses a life. VII. If the player strike 
the wrong hall he pays a life to the 
player whose ball he should have played 
at. VIII. If the striker miss the ball 
he ought to play at, and strike and 
pocket another, he loses a life ; in which 
case his ball must be taken off the 
table. IX. If while taking aim the 
striker be misinfonned by the marker 
or by any of the players as to the ball 
he ought to play at, he does not lose a 
life ; but the ball must be replaced and 
played again. S. If the player re- 
quire information as to which is his 
hall, or when it is his turn to play, he 
has a right to an answer from the 
marker or the players. XI. When a 
ball or balls touch the striker's ball, or 
are in line between it and the ball at 
which he has to play, so as to prevent 
his hitting any part of the object-ball, 
they must be taken up till the stroke 
has been played, and afterwards re- 
placed when the balls have ceased run- 
ning. XII. If a ball or balls be in the 
way of a striker's cue, be can have 
them taken up. XIII. When a striker 
takes a life, he continues to play on as 
long as he can make a hazard or till 
the balls are all off the table ; in which 
case he spots his ball as at first. XIV. 
The first player who loses his three 
lives is entitled to "star" on the terms 
already stated. XV. If he refuse to 
star, the second may do so ; and if he 
refuse, then the third may do so ; and 
so on till only two are left in the pool, 
when the privilege of starring ceases. 
XVI. One star only is usually allowed 
in a pool. XVII. If a striker move 
his own or another ball in the act of 
striking, the stroke is foul ; if he 
pocket a ball by the same stroke or 
force it off the table, the owner of it 
does not lose a life ; but if he pocket 
his own ball by the stroke, or force 
it off the table, he loses a life. 
XVIII. If the striker's ball touch the 
ball he has to play at, he may either 
play at it or at any other on the table. 



XIX. If, after making a hazard, the 
striker take up his ball or stop it before 
it has done running, he cannot claim 
the life. XX. If before a star two or 
more balls are pocketed by the same 
stroke, including the ball played at, 
each having one life, the owner of 
the ball first struck has the option of 
starring. XXI. If the striker's ball 
stop on the spot of a ball removed, the 
latter must remain in hand, and be re- 
placed when the spot is unoccupied. 

XXII. If the striker miss the ball 
played at, no person is allowed to stop 
the ball while it is running, or until it 
has struck another, except the striker. 

XXIII. If the striker should have his 
next player's ball removed and stop on 
the place it occupied, the next player 
must give a miss from the baulk, for 
which he does not lose a life. XXIV. 
If the striker has a ball removed, and 
any other than the next player's ball 
stop on the spot it occupied, the former 
must remain in hand till the latter be 
played, unless it be the turn of the 
latter to play ; in which case it must be 
replaced after the stroke. XXV. If 
the corner of the cushion prevent the 
striker from playing in a direct line, he 
can have anj^ ball removed in order to 
his playing at a cushion first. XXVI. 
The last two players cannot star or 
purchase, but may divide if each has an 
equal number of lives ; but the striker 
is entitled to his stroke before the 
division. XXVII. All disputes must 
be decided by the marker ; but if he be 
interested, by a majority of the players. 
XXVIII. The charge for the table 
must be taken out of the pool before it 
is delivered to the winner. 

Single Pool. — As to this game, all 
that is necessary to say is that it is 
played by two players for a stake iu the 
lives — generally three in number — and 
a pool. The player who takes the ma- 
jority of lives is the winner. As to the 
rules, they are the same as in pool. 

Pyramids. — This game is played 
with any agreed number of balls, which 
are usually less in size than those 
played with in billiai-ds; the number 
most commonly chosen is sixteen balls, 



Play finds a Man a Fool, and leaves him a Knave. 247 

loss of a life. IV. If the striker losing 
a ball have not taken one, the first he 
pockets must be placed on the table ; 
and if he do not take one during the 
game he must pay the usual stake for 
each ball forfeited. V. If the player 
move any ball in taking aim or in 
striking, he loses what he might other- 
wise have gained by the stroke. VI. 
If the white ball touch a coloured one, 
the player may score all the coloured 
ones he pockets. VII. If the game be 
played with an even number of balls, 
the last hazard counts one ; if it be 
played with an odd number, the last 
hazard counts two. VIII. If the 
striker force one or more balls over the 
table, he scores one for each as if he 
had pocketed them. IX. "When all 
the balls are pocketed with the excep- 
tion of one, the player who made the 
last hazard continues to play with the 
white ball, and his opponent with the 
red alternately. X. if only two balls 
are on the table, and the striker pocket 
the ball he is playing with, or if he 
make a miss, the game terminates. If, 
however, there be more than two 
players, and they not partners, the 
striker places a ball on the spot. 

The American Game. — In this game 
four balls are used ; two coloured and 
two white, and smaller than those used 
in billiards, properly so called. At the 
commencement of the game one coloured 
ball is placed on the winning spot, and 
the other on the baulk line on the centre 
spot. The second player places his ball 
on the spot, and the striker at starting 
either hits it or gives a miss. 

The Baulk. — The baulk is the 
whole space within the line, and not 
merely the semicircle. It is by winning 
hazards and carmons that the scores are 
made : the cannon from a white to a 
colom-ed ball counts two ; from one 
coloured ball to another three points; 
three points are taken for each coloured 
ball that is pocketed, and two points foi- 
the white ball. The rules as to other 
matters are the same as in the usual 
English game. It may be played for 
any number of points ; but sixty-three 
is the common number adopted. 



of which one is white, and fifteen red. 
Two persons ordinarily play the game, 
and the object of it is to pocket all the 
balls but one ; and he who is left Math 
that one at the end of the game is the 
winner. If more than two persons 
play, the strokes are taken alternately, 
and those who are partners are per- 
mitted to advise each other. It is 
usual to play for a stake on the game, 
and a smaller sum for each ball or 
life ; the players string for choice. The 
balls are placed towards the end of the 
table close together in the form of a 
pyramid, with the apex toward the 
player, who in commencing plays 
at the pyramid from the baulk semi- 
circle, after which the baulk is no pro- 
tection. The player who makes a win- 
ning hazard continues to play till he 
fails to make another hazard, makes a 
miss, or pockets his own ball, which is 
the white ball, it being common pro- 
perty. In either of these cases the 
player loses a life ; and if by the same 
stroke he pocket one or more balls as 
well as his own, they are replaced on 
the table, and his adversary continues 
the game as before. As to foul strokes, 
the rules are the same as in billiards ; 
but the following rules may also be 
mentioned. 

Rules of the Game. — I. The player 
who pockets the greatest number of 
balls wins the game. II. If the player 
pocket the white ball ; if he give a 
miss ; if he force the white ball off the 
table, he loses a point, and one of the 
coloured balls he has pocketed must bo 
placed on the winning spot if it be un- 
occupied ; if not, it must be put upon 
the centre spot ; and if that be occupied, 
it must be placed ort the centre baulk 
spot. If, however, all these spots are 
occupied, the ball must be placed a foot 
below the apex or point of the pyramid. 
III. If the striker pocket his own ball ; 
if he force it oif the table, and at the 
same time pocket one or more of the 
coloured balls or force them off the 
table, the stroke does not gain any- 
thing ; the balls are to be replaced on the 
table along with one of the striker's 
coloured balls, and the penalty is the 



248 Music can Noble Hints impart, engender Fnry, kindle Love. 



"We have tlius presented our readers 
■wkh a brief account of the game of bil- 
liards. In some of the volumes pub- 
lished on the subject, ■will be found 
highly interesting illustrations and 
sound advice, which, being the result 
of much experience, merit the careful 
attention of those who desire to attain 
proficiency. 

Hints on Home Music. 
— Domestic Concekts. — These charm- 
ing recreations are more easily within 
reach of musical families than appears 
to be generally supposed. The piano- 
forte is a host in itself if a good per- 
former be available, and some piano- 
forte pieces interspersed with songs or 
other vocal music would serve to make 
up a very enjoyable domestic concert. 
On such occasions, as the object is to 
give pleasure to the domestic or friendly 
circle, the tastes of the listeners must 
be to a great degree considered. 

Classical Music. — This, if of too 
dry a nature (as for example, Bach's 
fugues), should not be brought forward 
when the friends present happen to have 
a dislilce to that style ; while, on the 
other hand, a brilliant fantasia of the 
modem di-awing-room style would be 
insipid, if not distasteful, to a lover of 
nothing but the music of the great 
masters. In a mixed company the 
selection might be made from different 
sources, so as, in a measure, to suit all 
tastes ; but on no account need music 
of the most inferior nature be chosen. 
There are, for instance, some, indeed 
many, of Mendelssohn's *' Songs with- 
out Words " which, if fairly well played, 
would please any listener ; the same 
may be said of the works of Heller, 
and among the older masters, those 
of Beethoven, Weber, and Mozart ; 
nay, even Handel and Bach may be 
selected from, without wearying any 
auditor, provided tact be observed in 
the selection. Besides classical music, 
however, there is a large variety of 
modem brilliant music which, in its 
way, may fairly take rank as good. 
The fantasias of Thalberg and Liszt, 
Dohler, Schulhofl', Eavina, Ascher, 
Goria, Herz, Ketterer, Eosellen, and 



others, although not classical, possess 
undoubted merit and charming features. 
Besides these, the operatic overtures of 
Eossini and other composers would 
supply pleasing selections for the piano- 
forte, without descending to a style of 
music which, however persistently ad- 
vertised, is inferior and tawdry. The 
same may be said of songs. 

Supply of Songs. — There is an ex- 
cellent supply of German songs, and 
these can always be procured with 
English words ; and besides, there are 
many meritorious compositions by our 
own countrymen, without contamin ating 
the domestic taste with the utter rubbish 
of the music hall or pantomime. 
Other Instruments than the Piano- 
forte FOR the Domestic Concert. 

Instruments of the Violin tribe stand 
highest among musical instruments, 
their poM'ers of expression and just in- 
tonation bsing possessed by no others, 
not even the majestic organ, whose 
grandeur is qualified by the imperfect 
temperament which is a necessary con- 
comitant of ordinary keyed instruments. 
It will be therefore an advantage if 
difierent members of a family leain to 
play on such instruments as the violin, 
viola, and violoncello. 

For these instruments, and for the 
pianoforte in combination with them, 
some of the greatest works known 
in music have been composed. So- 
natas for the violin and piano, trios 
for two instruments and the piano, 
quartets for two violins, viola, and 
violoncello, and quintets for four such 
instruments and the piano, are among 
the most highly prized things which 
the genius of the great masters has 
contributed to the art of music. We 
need only name the sonatas of Mozart, 
the trios of Beethoven, and the cele- 
brated quartets of Haydn, to recall 
memories of supreme delight among 
the lovers of good music ; while the 
name is legion of composers of lower 
grade M'ho have added to the rich 
store of concerted music by their 
charming contributions. 

The Orchestrina. — When instruments 
of the violin tribe are not available, the 



The Rabbit starts when a Man least expects tt. 



249 



music written for them may be per- 
formed by a pianoforte player on this 
newly invented instrument, manufac- 
tured by the inventor, Mr. Evans. 
The orchestrina is consti-ucted of dif- 
ferent pitches, con-esponding to the 
violin, violoncello, clarionet, horn, and 
other orchestral instruments. Thus, a 
quartet for violins, &c., may be played 
by four orchestrinas, or a single instru- 
mental part by one such instrument. 
The orchestrina somewhat resembles a 
small harmonium. 

The Harmonium. — This charming 
instrument is well suited to solo per- 
formance, and it is often used in duets 
with the piano. The haimonium may 
also play the part of the violin, flute, or 
violoncello in music originally intended 
for either of those instruments and tbe 
pianoforte. It should be kept in tune 
with the pianoforte. 

The Clarionet, Hautboy, and Bassoon. 
— These instruments are not, with the 
exception of the second, so suitable for 
home use as stringed instruments. 
Much fine music has, however, been 
composed for them. 

The Cornet-a-Pistons. — This modem 
instrument has become a very great 
favourite. Much popular music has 
been arranged for it, and it is com- 
paratively easy to acquire proficiency 
upon it. 

The Flute, Harp, Guitar, and Fortr/- 
eight keyed Concertina are well worthy 
of a place in the domestic concert, but 
the two first-named only can claim to 
be considered legitimate orchestral in- 
struments. Of such instruments as the 
German Concertina, Zither, Flageolet, 
Accordion, Dulcimer, and Metal Har- 
monicon nothing need be said, except in 
deprecation of any waste of time in 
their regard, or of bringing forward at 
domestic concerts instruments which are 
little beyond musical toys. 

Advice to Families. — Let us advise 
that musical families set apart a parti- 
cular evening of the week as an " open 
night" for the practice of concerted 
music with their friends. This need 
involve no expense or trouble, a stand- 
ing invitation to friends whose musical 



capabilities are sufficient being all that 
is required. 

Hints on Rabbits. — The 
rabbit belongs to the hare family, and 
we are so familiar with the animal that 
any very particular description of its 
appearance is unnecessary. It closelv 
resembles the hare in all its principar* 
characters ; but in its habits it is en- 
tirely different, and its flesh, instead of 
being, like that of the hare, dark and 
highly flavoured, is white, delicate, and 
somewhat insipid, especially when do- 
mesticated. The rabbit is declared by 
naturalists to be not an aboriginal in- 
habitant of Britain, but when it was 
introduced is unknown ; it is, however, 
believed to have been brought into 
Spain from Africa by the Romans. As 
an evidence of their not being indi- 
genous, it may be mentioned that in the 
year 1309, at the feast given on the 
installation of the Abbot of St. Austin's, 
six hundred rabbits were provided, at 
a cost of £15, the price of each, which 
was sixpence, being equal at the timo 
to that of a pig. 

Habits of the Rabbit. — The rabbit 
litters four or five times a year, bringing 
forth from five to eight young ones at 
a time, and beginning to breed at the 
age of six months. The animal delights 
in a sandy soil, with a superficial layer 
of fine vegetable mould, clothed with 
thyme, fine grass, and other herbage. 
In such situations it can easily make 
its burrows, and enjoy abundant food. 
It is remarkable that while the young 
of the hare are born covered with fur, 
and possessed of sight so as to be 
able to shift for themselves, young 
rabbits are born blind, naked, and help- 
less ; they cannot see for about twelve 
days after birth, nor leave the burrow 
for more than a month. 

Naturalists are of opinion that the 
wild rabbit is the original of our various 
domestic breeds ; that domestication, as 
in the case of other animals, has had 
the efiiect of producing all the diifer- 
ences in colour which tame rabbits 
have, and that the tame rabbit readily 
resumes its natural state of freedom, 
and returns to its instinctive habits. 



250 He ii.<ho revealeth his Secret, viaketh himself a Slave. 



Best Kixds of Eabbits. — Stout, 
shoi t-leggcd rabbits are better breeders 
than others, as -well as more healthy. 
The hirge hare-coloured variety is 
much esteemed, but the white, or white 
mottled with yellow or black, is said to 
be the most delicate for the table. The 
gi'ey is said to approach nearest to the 
flavour of the wild rabbit. Eabbit 
fanciers have different oiuiiions as to 
the colours of the animals. Grey, as 
being the commonest, is held in least 
estimation ; the black occupies the next 
place ; the fawn, the white, and grej' 
hold the third place ; the pure albino 
with pink eyes is considered better than 
any of these ; various admixtures of 
brown, grey, or black mixed with 
white, take the highest rank, and a 
uniform mouse colour is greatly admired 
by a few as superior to any other. 

Rabbits, to Rear. — It is of great 
importance that the rabbitry be properly 
adapted to the purpose intended. The 
rabbit in its natural state prefers a dry 
and airy situation, and the rabbit-house 
or hutch ought, on that account, to be 
kept always dry, clean, and well aired. 
The hutcli may be most suitably placed 
against the south wall of a house, so as 
to obtain the advantage of the sunlight. 
It should be surrounded by a wii'e 
fence, and, in the interior of the cnclo- 
sine, boxes ought to be tixcd as breed- 
ing places, separated by partitions from 
other boxes adapted for the young rab- 
bits, which partitions are furnished 
■with doois capable of being closed so 
ns to separate the young ones from the 
parents when required. 

Rabbits, to Feeii. — It ought to be 
kept in mind that all the various vege- 
tables and roots used at table may be 
given to them, and that perhaps celery, 
parsley, and the tops as well as the roots 
of carrots are preferred by the animals ; 
lettuces, stumps of cabbage and cauli- 
flowers, timiips, and parsnips, are all 
useful. Tn spring, tares arc excellent, 
and the dandelion, the milk thistle, 
and sow thistle, are all much relished 
by them. 

Rabbits, to keep Cle.a.x. — If kept 
(loan and warm as veil as properly and 



abundantly fed, they will breed all the 
year; but rabbit fanciers are generally 
content with five litters in a season. 

If the tame rabbit is intended to bo 
used as food it ought to be fed for a 
short time on hay, oats, and shcUinas, 
and this will much improve the quality 
of the flesh. 

The Anagram. — The ana- 
gram originally signified the writing a 
word or short sentence backwards, by 
which another and a different word or 
sentence ^^•as formed ; but the term 
now signifies not the mere' writing 
back^vards, but the transposition of tho 
letters in any way the vriter shall him- 
self devise. Great value Mas in ancient 
times attached to the anagram, on the 
supposition that it indicated something 
of importance in the character of, or 
history or fate of, the person from 
whose name it was formed. Such no- 
tions have long been exploded, and the 
anagram is properly regarded as af- 
fording the means of amusement, or 
of laborious trifling, without yielding 
any result to compensate for the trouble 
it demands. 

Great diificnlty, as may he presumed, 
frequently arose in the composition of 
the anagram ; from there being a letter 
more or less than was necessary in the 
transposed word or words to form some 
ne\y expression whicli had attracted the 
fancy of the composer. This circum- 
stance, however, was not always con- 
sidered fatal to the anagram if the 
results were sufficiently promising. 

Thus Lady Eleanor Davies, who was 
the wife of Sir John Davies, a poet 
of much genius, and himself extremely 
expert in composing what are called 
acrostics, conceived herself possessed of 
a prophetic spirit, and, as a ground of 
this belief, she produced an anagram 
of her own name — '' Reveal Daniel." 
In this anagram the lady's name had in 
it an 1 too little, and a superfluous s, 
but this was not considered as being 
fatal to the important announcement 
which it was presumed to make. 

The best anagrams are those which, 
ia the new order of letters, indicate 
something appropriate to the significa- 



1 



Joy, Temperance, Repose, slam the Door in the Doctor s Nose. 251 

affected by exposure to cold. Upon the 
same principle is founded the means of 
effectually preventing a cold or chiU. 
On coming out of a very cold atmo- 
sphere, take care not to go at first into 
a room with a fire in it ; but if this is 
impossible, keep at a distance from the 
fire till the sensation of cold is some- 
what abated ; above all, refrain from 
drinking warm or strong Uquors when 
you are cold. 

In a word, strictly obser\'e the 
following rule: — When the •whole body 
or any part of it is chilled, bring it to 
its natural feeling and icarmth by 
degrees. By carefully attending to 
this advice, which is founded on the 
two great sources of all sound know- 
ledge — observation and experience, — 
the severe colds we often experience in 
winter may be prevented. 

On the subject of preventing chills 
or obviating the danger of catching 
colds, we shall only further add that 
the daily use of the flesh-brush to the 
throat, neck, and breast, and sponging 
the whole body with cold or tepid 
water, every morning on first getting 
out of bed, will in a very great measure 
diminish susceptibility to catch cold. 
The celebrated Sir Astley Cooper, than 
Avhoni no higher authority can be 
cited on the subject, makes the follow- 
ing remark: — "The methods by which 
I preserve my own health are temper- 
ance, early rising, and sponging the 
body every morning with cold water 
immediately after getting out of bed, a 
practice which I have adopted for thirty 
years : and although I go from the hot 
theatre into the squares of the hospital 
on the severest winter nights with 
merely silk stockings on my legs, I 
scarcely ever have a cold." 

Care of the Skin.— Thanks 
to enlightened medical men and others 
interested in sanitary measures, people 
are much more aware than they were 
wont to be a generation or two since, of 
the vast importance of the functions 
which the human skin performs, and 
the intimate relations which those func- 
tions bear to our comfort, our health, 
and even our lives. It may be, how- 



lion of the word or words from whi.th 
they are formed. Of this an example 
may be cited from an anagrammatist of 
the Middle Ages, who, by transposing 
Pilate's celebrated question, Qidd est 
Veritas ? (What is truth r) brings out 
the appropriate answer, Est vir qui 
adest (It is the man who is here). 

To prevent Chills. — In our 
variable climate, a cold often becomes 
the parent of many formidable maladies. 
Prevention, therefore, is not only of 
great moment, but as the prevention is 
frequently much easier than the cure of 
an ailment, we shall make a few re- 
marks as to the best modes of prevent- 
ing chills, or, in other words, of avoid- 
ing catching cold. 

IIow TO ACT IN Cold Weather. — 
When a person goes into the open air, 
every time he draws in his breatli the 
cold air passes through his nostrils and 
■windpipe into the lungs, and thus re- 
duces the heat of these parts. As long as 
he continues in the open air he feels no 
bad effects from it ; but on returning 
home and approaching the fire to warm 
himself, and taking, probably, some 
comfortable drink by way of "keeping 
out the cold," as the expression goes, 
he M'ill at first feel a glow within his 
nostrils and breast, as well as over the 
whole surface of the bodj^ ; but soon 
after a disagreeable dryness and huski- 
ness will be felt in the nostrils and 
breast, afterwards a short, di-y, tickling 
cough comes on ; shivering follows ; 
he draws closer to the fire, but to no 
puipose ; he feels more chilly the more 
he attempts to warm himself. In this 
case all the mischief is occasioned by 
the violent action of the heat. 

Preventive Measi'res. — Our re- 
marks as to these shall be brief. Most 
people know that when any part 
of the body is " frostbitten," if the 
part affected be exposed to the heat of 
a fire, mortification is the almost cer- 
tain consequence, whereas if the part 
be rubbed with snow, no bad conse- 
quences will follow. This seems very 
remarkable, but it is strictly true ; and 
it arises from avoiding the sudden and 
violent action of heat upon the part 



252 



Flowers are like the Pleasures of the World. 



ever, that only a very general and 
vague idea exists of what these func- 
tions really are, and on this subject we 
shall therefore say a word or two tend- 
ing to show how in:^)ortant the due care 
of the skin really is. 

Offices of the Skin. — One of the 
offices of the skin is to throw off", not 
only superfluous moisture, hut even 
saline and gaseous matters. Its peculiar 
structure and its relations to the internal 
parts of the body prove the very great 
value and importance of the functions 
thus performed. In ordinary circum- 
stances the secretions are thrown off" so 
gradually as to he quite imperceptible, 
and are called the insensible perspira- 
tions ; but under violent exercise, the 
application of heat, or by the action of 
those medicines called sudorifics, the 
quantity is much increased, and becomes 
visible in the form of drops ; in this case 
it is what is called the sensible perspira- 
tion. It is said upon the best authority 
that the insensible perspiration alone 
amounts to a pint and a half of liquid in 
the twenty- four hours. How important, 
therefore, that the organ which per- 
forms so remarkable an office in the 
animal economy be kept in order! If 
cleanliness be neglected the skin be- 
comes dry and harsh, and is rendered 
incapable of performing the ^vork which 
nature demands ; some other organ, 
therefore, must Ijecome its substitute, 
and thus have too much to do. 

Neglect of Cleanliness. — Neglect 
of this, which alone enables the skin to 
throw off the insensible perspiration, 
becomes a " most fertile source of dis- 
ease." The best prevention of the 
evils thus arising is the frequent use 
of the bath, and the daily sponging of 
the whole person with soap and tepid 
watei'. This practice, if persevered in, 
will be found to conduce in a very re- 
markable manner to personal comfort 
and to the exhilaration of the spirits, 
and thus indirectly minister to the pos- 
session of that physical health, which its 
specific action on the healthful condition 
of the skin will go far directly to secure. 
"\Ve recommend, therefore, to all our 
I'eaders who know the value of the sana 



mens in corpore sano to keep in sound 
working order, by rigid attention to 
personal purity, an organ which we 
know from undoubted evidence, exer- 
cises so powerful an influence in the 
preservation and continuance of health. 

The Hyacinth and its 
Culture. — The hyacinth requires 
a light but rich soil, sandy loam, well 
dressed, and mixed with thoroughly 
rotted manure, but if the soil is not 
sandy, add a third of silver sand. The 
soil for a hyacinth bed must be deeply 
dug, well mixed and turned over. Plant 
the bulbs eight inches apart, and four 
inches under the soil. The middle of 
October is the earliest time to plant in 
the open air ; if the plants are too for- 
ward, they will be injured by the spring 
frosts. 

To GROW Hyacinths in Pots. — 
Early in October select the bulbs, and 
plant each one separately in a four-inch 
pot, well drained with potsherds, and 
filled within an inch of the top, with 
the same soil recommended for the beds. 
If the plants are to remain outdoors 
imtU rooted, place them in a dry level 
place, and cover them six inches deep 
with straw, decayed leaves, or cocoa- 
nut fibre, putting a piece of bass mat 
over to keep oft' rain ; they will not 
require watering. In ten weeks they 
will have made sufficient roots, and may 
be brought into the house and watched 
carefully. If brought into the house 
directly they are potted, keep them in 
a moist dark atmosphere for ten weeks, 
then gradually expose them to the light, 
and give them water frequently. 

To GROW Hyacinths in Glasses. — 
Single flowering hj^acinths are the best 
for this pm-pose. Fill the glasses with 
soft water (rain water is best), so as 
nearly to touch the bulb. Exclude the 
light totally from them for five weeks, 
by which time the glass ought to be full 
of roots ; they may then be placed where 
they have plenty of light and an equa- 
ble temperature. Do not change the 
water whilst they are in the dark, but 
when exposed to the Ught, pour out half 
the water in each glass once a week, 
and fill it up with fresh water, which 



Garlands are not for ei>ery Brow. 



253 



should have been kept for some time in 
the same room, that the temperature 
may be the same. A very little guano, 
mixed with the water, strengthens the 
plant. 

To keep Heaths and 
Cinerarias. — Heaths. — After 
they have done flowering, repot them 
carefully in one size larger than the pot 
they were in ; peat and sand answer 
best. Strew the bottom with broken 
shreds of pots to insure drainage, and 
place them in a window facing the north 
or east (a staircase window is the best) 
during the summer. Water plentifully 
every day until the 1st of September, 
and every other day afterwards. If a 
heath is once suffered to get too dry it 
will die, and this is the reason why they 
are so diihcult to manage. In summer 
they are too often left to the care of 
servants, who forget to water them 
regularly. Never put the plants out of 
doors unless they can be sheltered from 
wind and rain. They flourish best when 
kept in the house with a window open 
at the top. All plants are injured by 
di-aughts of cold aii", which they often 
get in rooms where the doors are left 
open. 

CiNERAKiAS. — Some people are apt 
to throw cinerarias aside in some corner 
as soon as they get exhausted with 
flowering, but this is a bad practice. 
They should bo piit in a close fiameand 
fumigated thoroughly. Then take them 
out, remove all decayed foliage, and 
turn them out of the pots into a rich 
bed of soil, in some half-shady border. 
Here they will soon be free from insects; 
and in a month or so they will have fresh 
seedhngs ; these may then be potted, 
with a view to the next year's stock. 
This is a method which will suit the 
majority of gardeners, particiilarly ama- 
teurs. 

Hov/ to Tame Young 
Canaries. — There is seldom much 
difiiculty in taming young canaries, 
and making them so familiar that they 
■wall eat out of the hand of their mis- 
tress, come at her call, and remain 
perched on her head or shoulder while 
she walks about the house ; and some 



of them will even plume and arrange 
their feathers, and warble as sweetly 
as while in their cage, although 
they are being cairied from one room 
to another, and in the presence of 
strangers. This is very pleasant, and 
the little creatures seem to enjoy their 
liberty ; but it is worthy of considera- 
tion whether the risk does not over- 
balance the pleasure. A window care- 
lessly left open, a strange cat, a door 
suddenly slammed, all these may cause 
the loss of the pet so familiar and so 
trusting. A lady of our acquaintance 
had a canary M'hich was a good song- 
ster, and a most attached pet ; he was 
never happy unless when perched on 
his mistress's shoulder, would eat from 
her lips, and fly to her in a room full of 
visitors. The little creature was one 
day perched on the top of the dining- 
room door, when the sudden opening of 
the outer door caused a gust of wind 
which suddenly slammed the door on 
the top of which he was seated, and the 
poor little bii-d was crushed to death 
before his mistress's eyes. 

The best waj^ to tame a young 
bird is to keep it constantly beside 
you when working or writing; ac- 
custom the bird to having the hand 
put close to it, taking care never to 
startle it. Endeavour to get it to take 
hemp seed (of which they are very 
fond) from the fingers. When the cage 
is standing near the person Avho desires 
to tame the canary, it is a good plan, 
when the bird is quiet and no longer 
afraid, to open the cage door and lay a 
few cracked hemp seeds near it on the 
table ; the bird will come out and hop 
about, but care must be taken that all 
is secure in the room, no open windows, 
no cat or dog present. It is also a good 
plan at night, when the bird is asleep, 
to put the hand into the cage, awaking 
it by bringing a light close to it, and 
then withdraw the hand with a gentle 
exclamation of fright when the bird 
pecks at it. He will thus consider 
himself the conqueror, and will cease 
to fear the invader. When this has 
been repeated two or three nights, the 
bu'd will be ready to fight the hand by 



254 



Birds are Great Natures Happy Covunoiiers. 



daylight when out of the cage, and will 
tal-e a hemp-seed from the fingers. He 
will also learn to shake hands, if the 
claw be suddenly touched at night very 
gently, and the words "shake hands" 
repeated in soothing tones. The great- 
est gentleness is required, and a cracked 
hemp seed should be invariably given 
by the hand only of the person who is 
training the bird; it shoidd not be 
mixed with the ordinary food, but used 
merely as a reward, and he wiR soon 
learn to take it from between the lips 
of his trainer. 

A bird may be easily taught to simu- 
late death by placing it on its back in 
the hand, where it will remain perfectly 
quiet rmtil summoned to rise at its in- 
structor s voice, when its reward must 
be ready for it. It is also recommended 
by bird keepers to remove all food from 
the canary's cage after it has gone to 
roost, and to offer it to the bird in the 
morning in the hand. It will soon 
lose its fear, and will fly to meet its 
owner. 

Temper of Caxaries. — It must be 
remembered that in these pretty crea- 
tures there is a great difference of temper 
and disposition, and the aptitude for 
learning is not equally great in all; 
indeed, in some cases it is extremely 
difficult, and much patience is required 
to make them accomplished. With 
young birds there is always a much 
greater chance of success, pai-ticularly 
if they have been reared by the person 
who tries to tame them. 

To Pickle Capsicuras.— 
Place the capsicums in a jar, boil a 
dessertspoonful of salt in a quart of 
vinegar, and pour it while hot upon 
the peppers ; when cold, tie the jar 
over with a bladder or leather. The 
pickle will be quite fit for use in a few 
weeks. 

To make Cayenne 
Pepper. — Cayenne pepper is better 
made from chilis than from capsicums, as 
their flavoiu' is superior. Strip off the 
stalks from a hundred large chilis, put 
the pods into a colander, and set them 
before the fire to dry for twelve hours ; 
then put them into a mortar with one- 



fourth their weight of salt, pound and 
rub them till they are as fine as pos- 
sible, and put the powder into a well- 
stopped bottle. About two ounces of 
cayenne will be produced. Chilis are 
in good condition during the months of 
September and October. The plants 
may be bought in Covent Garden in 
the summer : they grow and ripen well 
in a room, and are quite ornamental, 
from the brilliant colour of the fruit. 

To Clean Ivory Orna- 
ments. — When ivory ornaments 
get yellow or dusky-looking, wash 
them well in soap and water, with a 
small brush to clean the carvings, and 
place them while wet in full sunshine ; 
wet them for two or three days, several 
times a day, with soapy water, still 
keeping them in the sun ; then wash 
them again, and they will be beauti- 
fully white. Ivory may be bleached 
by immersing it for a short time in 
water containing a little sulphurous 
acid, chloride of lime, or chlorine. The 
fumes of burning sulphur mixed with 
air are also effectual. 

To Stain Ivory. — Ivory can 
be stained yellow by first steeping it in 
a solution of sugar of lead, and then in 
a solution of chromate of potass. It 
can be stained blue by using a weak 
solution of sulphate of indigo, or so- 
luble Prussian blue. The red colour 
is produced by first steeping it in a so- 
lution of sulphate of iron, and then in 
one of tannic acid. Ivory staining is 
not generally M^ell done by amateurs, 
and it is better to send the articles to a 
regular ivory turner. Judson & Son's 
sixpenny bottles of dyes answer well 
for many colours, and are so simple in 
the mode of using them, that any per- 
son may at least try what effect they 
produce on ivory. 

Milk Punch. — Pare the rind off 
twelve lemons and two Seville oranges 
thinly; steep them in six pints of 
rum, brandy, or whisky for twenty-four 
hours, then add two poimds of loaf 
sugar, three pints of water, two nut- 
megs grated, and one pint of lemon 
juice. Stir it till the sugar is dissolved, 
then take three pints of new milk, boil- 



Sloth makes all Things Difficult, but Industry all Easy. 255 



ing hot, and poiir over the ingi-edients ; 
let it stand twelve hours closely 
covered; strain through a jellj'-bag 
till quite clear, and bottle it. 

A Richer ]\[ilk Punch. — Pare eigh- 
teen lemons very thin, infuse the peel 
in one quart of rum, and keep it closely 
covered. The next day squeeze the 
juice of the eighteen lemons over four 
pounds of white sugar: keep this also 
closely covered. The third day mix 
the ingredients together, and add three 
quarts more of rum (or one quart of 
rum and two quarts of brandy), five 
quai'ts of water that has been boiled, 
hut is cold when added, and two quarts 
of boiling milk ; stir for ten miuTitcs, 
cover close, and let it stand for three 
hours, imtil quite cold ; strain through 
a flannel bag two or three times till 
quite clear. In bottling, care should 
be taken that the corks tit tight, for if 
so it will keep three or four years. 

A Few Hints on Pack- 
ing. — In packing up a parcel of 
books, be careful, in order to preserve 
them from rubbing, to place a sheet of 
white paper over the cover of each, and 
pack the books together in such a 
way that one will biud the other, and 
thus form a secure parcel. Use abun- 
dance of wrapping-paper and strong 
cord. If the parcel exceeds twelve 
inches in breadth, draw a cord tightly, 
but not too much so, round the sides, 
■which will materially aid in keeping it 
secure and compact. As a rule furni- 
ture and earthenware should be packed 
by those who are accustomed to it. 
The packing of flowers and fruit may 
be left in the hands of the gardener. 
Every packer should be very careful in 
driving nails into packed boxes ; screws 
are much to be preferred. In packing 
articles which are liable to break, place 
the heaviest articles at the bottom, and 
see that plenty of straw, soft paper, and 
paper shavings are provided, wherewith 
to wrap up and separate each parti- 
cular article. Packages of glass and 
other fragile materials ought to be 
marked "Brittle (or fragile), with care," 
in plain and conspicuous letters on the 
parcel, or packing cas?. 



Furniture Polish.— The fol- 
lowing is an excellent receipt for fur- 
niture paste polish : — Three ounces of 
white wax, half an ounce of Castile 
soap, one gill of turpentine. Shave 
the wax and soap very fine, and put 
the wax to the tui-pentine ; let it stand 
twenty-four hours ; then boil the soap 
in a gill of water, and add the M-ax and 
turpentine. 

Furniture Oil, for taking out the 
marks left by hot dishes, stains of Avet 
glasses, &e. — This may be made in the 
following manner : — Shellac varnish, 
four ounces ; alkanet root, one ounce ; 
linseed oil, one pound ; spirits of tur- 
pentine, two ounces ; wax, two ounces. 
Mix these all well together, and let 
them stand for a week. Apply the oil 
with a piece of flannel, and then rub 
briskly with a soft cloth. If the de- 
sired efl"ect is not produced by the first 
application, it must be repeated day 
after day until a satisfactory result is 
obtained. 

To Clean Silver Orna- 
ments. — Bon them in soap and 
water for five minutes ; then put them 
in a basin with the same hot soap and 
water, and scrub them gently with a 
very soft brush while hot ; then rinse 
and dry with a linen rag. Heat a piece 
of common unglazed earthenware, or a 
piece of brick or tUe in the fire ; take it 
off', and place the ornaments upon it for 
the purpose of drying them, and causing 
every particle of moisture to evaporate ; 
as the moisture, which otherwise would 
remain on the silver, will cause it to 
tarnish, or assume a greenish hue. All 
ornaments, whether gold or silver, 
can be kept from tarnishing if they are 
carefully covered from the air in box- 
wood sawdust, which will also dry 
them after being washed. 

To Dress Whitebait.— The 
favourite way in the London din in g- 
houses is to fry whitebait. Throw 
them into salt and water for a few 
minutes, take them out with a fish- 
slice (they must not be touched with 
the hand), throw them on to a cloth 
well covered with dry flour, toss them 
about in it for a few minutes, then 



256 Industry is the Cradle of Content and the Grave of Care. 



shake off the superfluous flour by put- 
ting them into a piece of coarse muslin 
and shaking them in it ; have a pan of 
boiling lard ready, put them in a few at 
a time, and fry for about two minutes ; 
they must not be brown ; take them 
out and dry them on blotting-paper 
before the fire. Serve with lemon and 
caj^enne, and thin slices of brown 
bread and butter. 

Ho"W" to Dress Old 
Fowls. — If old fowls are obliged to 
be killed for the table, tiy the follow- 
ing receipt for braizing them, and you 
will find that they are even better than 
roast chicken. It does not matter how 
old the fowl is. Let it hang for a few 
days ; then lard it with bacon in th e same 
way guinea-fowl is done ; put it in a 
stew-pan with a close-fitting lid, or into 
a digester, with pepper, salt, some shreds 
of bacon, and a little seasoning ; but 
no water is to be used. Stew gently for 
a couple of hours ; make a rich broAvn 
gravy with bones, seasoned with onions, 
and put it to the braize before serving. 
Guinea-fowls done in this way are 
capital, and there is an old saying, "A 
turkey boiled is a turkey spoiled, but a 
turkey braized is a turkey praised!" 

To Preserve the Binding 
of School Books. — The best 
way to preserve the binding of school 
books is to take the book and open it 
out flat, and mark the size exactly on 
the inner side of a piece of American 
cloth ; then cut it out ; and then cut 
two pieces for the inner sides of the 
book a little less than the width ; bind 
all three pieces separately all round 
with ribbon. Then sew the pieces to- 
gether on three sides at each end of the 
long piece, leaving a space in the 
centre ; turn the co'. ers of the book 
back, and slip them into the American 
cloth cover; and, if cut out •n'ell, it 
will fit as well as the original binding. 
Books so covered can be used for some 
years, and the binding wUl be found to 
be nearly i^erfect. It answers espe- 
cially for children's school books, and 
the American cloth is very easy to 
work, and looks well for a considerable 
length of time. 



To Cure Redness and 
Burning of the Hands. — 

Eedness and burning of the bands is 
caused by defective circulation. The 
best remedy is to protect them as much 
as possible from the cold when out of 
doors, by using a muif or by wearing 
two pairs of gloves, which are much 
warmer than one pair Hned. To pre- 
vent the burning sensation, hold the 
hands for a few minutes in very warm 
water after coming in, as that generally 
produces a feeling of coolness after- 
wards, whereas cold water causes a 
glow after it has been used. 

New Mixture for the Hands. — 
A mixture of glycerine and rose-water 
is very beneficial for red hands. The 
quantities are about two-thirds of rose- 
water to one-third of glycerine, to be 
rubbed on the hands after washing. 

To Destroy Fleas in 
Dogs. — An excellent remedy is to 
rub olive oil into the dog's coat, so as 
to satiiratethe hair to the surface of the 
skin ; then to let it remain on for half an 
hour, and wash it well out with the best 
yellow soap and warm water. A small 
portion of any sweet oil brushed into the 
coat of a woolly dog will efi'ectuaUy 
prevent its being infected -ndth vermin. 

Nev»/ Method of Destroy- 
ing Bugs and other In- 
sects. — An excellent remedy against 
bugs and similar insects, such as infest 
houses, is petroleum or parafline. A 
simple wash of the oil in the resorts of 
the vermin will be found quite suf- 
ficient to destroy them. 

New and Simple Cure 
for the Sting of a Wasp. — 
A correspondent of the London tStan- 
darcl, referring to a case of death from 
a wasp's sting, states that a slice of 
common onion rubbed on the sting, or, if 
in the throat, chewed slowly and the 
piece swallowed, is a certain cure. He 
adds that a case occurred in his expe- 
perience a few years ago, when a poor 
woman was stung in the throat by 
swallowing a wasp in some beer. She 
at once partook of some onion, and the 
swelling was checked directly, and the 
paiu soon after became abated. 



In November take Flail, Id Ships no more Sail. 



257 



Winter. 

Blow, winter wind ! your surly 
roar 
Is hearty, if your pinch he keen ; 
Sound yoiir storm tocsin in the pines, 
And chum to foam the billows 
green. 

Far out at sea I've heard you pipe ; 

I've battled with you on the hill, 
And in the strife my spirit rose 

O'er every common, viJgar ill. 

But never do I hear you howl 

With pleasure truer, fuller, higher, 

Than when, with friend, or book, or 
work, 
I sit beside my parlour fire. 



Soft falling snow ! The air is dim 
With flakes that sail, that whirl, that 
fall; 
They've gemmed the bushes, roofed the 
church, 
Half hid the many-gabled Hall. 

How often have we mused, when 
we 
Were wise philosophers of seven, 
From what wide storehouse in the 
skies 
Came those white visitors from, 
heaven ? 

How often have we rushed elate 

Across the frozen lake, and thrilled 
With a wild pleasui-e as we've 
skimmed 
The waves by Winter fixed and 
stilled ! 



But prosier or more selfish grown, 
From fret of care or worldly 
vices, 

We shun the snows, and in champagne 
We take, in little bits, our ices, 

P. Murray Smith. 



The Month of November, 

" No warmth, no cheerfulness, no healthful 
ease, 
Ko comfortable feel in any member : 
No shade, no shine, no butterflies, no bees, 
No fruits, no flowers, no leaves, no birds, 
November ! " 

Tom Hood. 

This is undoubtedly the gloomiest 
month in the year. Black fogs, 
leaden skies, torrents of rain, and 
storms that shake the last remnants of 
leaves off the trees, are the character- 
istics of this month. Summer and 
autumn have indeed departed, and 
gloomy winter draws near with rapid 
strides. November had two Saxon 
names, Wint monath, or wind month, 
from the constant storms, in which the 
frail barks of our ancestors had little 
chance of life; and Blot monath, i.e., 
blood month, from the custom of killing 
about this time all the cattle they re- 
quired to salt and lay by for their 
winter sustenance. 

The aspect of the fields and gardens 
is dreary in the extreme; the flowers 
are all gone, and most of the leaves 
have followed, lying in every hollow, 
dank and desolate. The song of the 
bird is hushed, the lively squirrel and 
pretty dormouse are curled up for their 
long winter sleep, and the only sound 
of life in the air is the screaming of the 
wild geese, as they follow their leader 
to the low-lying marshy fens, or the 
M'ild cry of the heron, who roams in 
search of food far from his accustomed 
haunts, and may be sometimes seen 
perched on a stone at the edge of a 
lake or stream, motionless as a statue, 
but ready at the slightest alarm to flap 
his heavy wings, and, uttering a dis- 
cordant scream, sail quickly out of 
sight. 

The moorland is covered with the 
gold and scarlet hues of the decaying 
ferns and wild plants, many of which 
are very brilliant in their dying colours • 
and the bare hedges have stUl a little 
beauty left in the bright berries of th« 
holly, ivy, privet, guelder rose, bird 
cherry, and mountain ash ; and, above 
all others, the dogwood, with its purpla 



258 



Are these the Fine Dishes the Doctor has sent us i 



berries, and gold, green, and crimson 
leaves, helps to enliven tie desolate 
landscape. 

Towards tbe end of the montli the 
skylark, on the very rare sunny days, 
breaks out into bis sweet song, as if to 
prevent us from forgetting that summer 
will come again. 

Cook's Calendar for 
Novennber.— Fish in Season. — 
Brill, turbot, plaice, soles, dory, halibut, 
gurnards, haddock, cod, ling, pOie, 
skate, wbiting, herrings, sprat?, crabs, 
lobsters, prawns, shrimps, oysters. 

Meat in Season. — Beef, mutton, 
veal, pork, and doe venison. 

Poultry in Season. — Fowls, ducks, 
chickens, geese, turkeys, pigeons. 

Game in Season. — Moor fowl or 
blackcock, grouse, hares, partridges, 
wild ducks, teal, widgeon, pheasants, 
woodcock, snipe, plover, rabbits, wild 
geese. 

Fkuit in Season. — Apples, pears, 
chestnuts, hazel nuts, walnuts, buUaces, 
grapes, medlars, almonds. 

Vegetables in Season. — "Winter 
spinach, carrots, cabbages, Jerusalem 
artichokes, celery, endive, winter salad, 
leeks, savoys, turnips, parsnips, beet- 
root, onions. 

Gardener's Calendar for 
November. — In November all the 
alterations in gardens, lawns, and plea- 
sure-grounds should be carried out ; 
the making of gravel walks, planting of 
box edgings, and general improvements 
of every kind, ought now to be made. 
Roses, shrubs, and fniit-trees should 
be planted, and wall-frnit trees and 
climbing plants pruned and trained ; the 
digging and trenching for spring crops 
ought to be done ; earth up celery, 
plant the first crop of potatoes six inches 
deep in a dry spot; these may be 
covered with straw if the winter be 
severe. A few early peas and beans 
may be sown in a sunny spot; plant 
out cabbages, and see to the constant 
sweeping up of fallen leaves, which 
should be put with the refuse of the 
garden to form compost ; plant cuttings 
of gooseberry and currant bushes, and 
select the briars to form stocks for 



standard roses, that they may be planted 
for spring grafting. Continue to plant 
out brdbs as directed last month ; lay 
up dahlia roots in a dry cellar, and 
guard them equally from frost and 
heat ; pot layers of carnations and 
pinks ; cut down hollyhocks, and take 
off young plants. In gardens and or- 
chards where rabbits have access, they 
frequently nibble off the bark of fruit- 
trees as high from the ground as they 
can reach ; to prevent this, it is a good 
plan to wash the stems of the trees 
about two feet up with hot lime and 
water. Tbis destroys many insects as 
well as keeps off the rabbits. 

Remarks on Hashes and 
Minces. — "What is to be done 
with the cold mutton?" Tbis is a 
sentence frequently heard from the 
lips of the housekeeper who wishes to 
economize the funds at her disposal, 
and at the same time to set before her 
family a dish that is nice and appetising 
in appearance, as well as nourishing 
and palatable. 

Few things require greater care and 
nicety than what is called " secondary 
cookery." The gravy in which the 
meat is to be heated (not boiled) is the 
first important point ; and as the mode 
of preparing this is the same, whether the 
meat be cooked or fresh, we shall begin 
by giving a few receipts, all of. which 
have the merit of being inexpensive. 
. A Rich Brown Gravy. — V\xt into a 
stew-pan two pounds of shin of beef, 
with a slice of lean bacon, or a ham 
bone, and the bones and trimmings of 
the meat to be hashed ; add to it three 
shalots, two blades of mace, a little 
whole allspice and pepper, with a large 
onion which has been sliced and fried 
a good brown; cut the meat into small 
pieces and let it stew for two hours in 
two pints of water ; then strain it 
through a hair sieve that has been well 
soaked in cold water. This will re- 
move the fat ; but gravies, like soups, 
are better for being made the day be- 
fore they are required, and carefully 
skimmed from the fat before being heated 
again. This gi-avy is suitable for all 
brown meats. 



A Good Dinner Sharpens Wit, while it Softens the Heart. 259 



Beep Collops. — Cut a tender rump- 
steak into thin pieces, about three or 
four inches square, beat them with a 
rolling-pin, dredge them -well with 
flour, and fry them in butter to a light 
brown, lay them in a stew-pan, and put 
to them a pint of brown gravy pre- 
pared as above; half a pint of nice 
fresh button mushrooms, and a little 
salt and pepper. Thicken with a small 
bit of butter roUed in flour, and if not 
sufficiently brown, add a small spoonful 
of the browning recommended for soup. 
Serve very hot. 

Beef Hasu. — Take nice slices of 
cold sirloin or ribs of beef, cut off aU 
the outside bro^Ti and gristle, make 
with these and the bones a brown gravy 
as directed ; cut a good-sized carrot 
and turnip in small pieces ; stew till 
tender ; lay the slices of meat in a 
Btew-pan with the carrot and turnip ; 
pour over a pint of the gravy, thick- 
ened Avith a bit of butter rolled in flour, 
half a dozen pickled mushrooms, and 
three pickled walnuts cut in half. Set 
the stew-pan by the fire untQ the meat 
is thoroughly heated, but do not let it 
boil. 

Beef Rissoles. — Mince some cold 
roast beef fine, add rather more than 
half as much bread-crumbs as meat, a 
little minced lemon peel and chopped 
parsley, with salt, pepper, and sweet 
herbs minced, to taste. Make into a 
paste with two or more eggs, according 
to the quantity of meat ; roll up into 
balls, and fry a rich brown ; thicken a 
little good brown gravy, add to it a 
dessert-spoonful of Worcester sauce, 
and pour it round the rissoles in a very 
hot dish. 

Minced Collops. — A favourite 
Scotch dish. Take two pounds of good 
beefsteak, mince it quite fine, and free 
from fat or skin ; put it into a deep 
frying-pan with a good-sized piece of 
butter. As the butter melts, stir the 
mince about with a silver fork, so as 
to separate the particles and give the 
mince a granulated appearance ; as 
soon as the meat looks white, put in 
a teacupful of clear gravy, a little 
pepper and salt, and either mushroom 



ketchup or "Worcester sauce enough to 
flavour it; a minced onion may be 
used if there is no objection to its 
taste. Stir the mince about till the 
gravy begins to boil, then serve with 
toasted sippets. 

"White GR.'i.'VTr for Minced Veal, 
Fowl, etc. — Cut into small pieces 
about three pounds of lean veal and a 
slice of lean ham or bacon (a ham bone 
is excellent for giving a flavour) ; put 
these into a stew-pan with any trim- 
mings or remains of cold fowl, a bunch 
of sweet herbs, a large onion bruised, 
a blade of mace, a little salt, and three 
pints of water. Let this stew for four 
hours gently, then strain Hke the brown 
sauce. This is the foundation of all 
white sauces — such as Bechamel, and 
other choice sauces for fricassees, &c. 

Flavourings. — Lemon juice and 
peel are used in flavouring minced veal ; 
also mace and nutmeg, which are the 
proper spices for whi^e meat; in other 
respects it is dressed like minced mutton. 

'V''eal Crouuets. — Minced veal 
makes very nice croquets, and a little 
lean ham minced with the veal is a 
great improvement. Season with grated 
lemon peel and mace. Make some plain 
paste with egg, flour, water, a little salt> 
and a little butter melted in the water ; 
roll it out flat, the thickness of half a 
crown ; cut it in small squares ; place 
a little heap of meat on each so as to 
be able to fold up the paste over it ; 
make the edges stick well together with 
a little white of egg ; trim them a regular 
shape, fry in lard, and serve on a napkin 
with fried parsley. The chief element 
of success in this form of serving mince- 
meat is the thinness of the paste. 

'Veal Patties. — Mince some under- 
done veal with a third as much ham as 
veal ; season with salt, mace, cayenne, 
and grated lemon peel ; moisten with 
equal parts of white sauce and cream. 
Make a paste as if for mince pies ; cover 
mince pie pans with it, and put into 
each sufficient of the mince meat to fill 
them ; cover with the paste, and serve 
hot. These are very nice for supper. 
An oyster in each pie is a great im- 
provement. 



26o 



Ofteti and little Eating makes a Man Fat. 



Mayonnaise, for Cold Chicken 
OR Fish. — A French receipt. Break 
the yolk of an egg, free from the 
white, into a basin ; blend it with a 
silver fork, and add a single drop of 
olive oil at a time, stirring it contin- 
ually until there are about three table- 
spoonfuls of oil mixed with the egg ; 
add pepper and salt, pounded anchovies, 
or sardines, if preferred. Lay the 
chicken or fish in slices in a deep dish, 
and pour the mayonnaise over it. 

Haricot Mutton. — Cut the best end 
of the neck of mutton into nice chops, 
take off the fat, and beat the chops with 
a rolling-pin to make them tender. 
Fry them to a nice brown ; when they 
are done, remove them from the pan 
and slice into it two large onions ; fry 
these brown ; wash and cut into small 
pieces two large carrots, two turnips, 
and one head of celery. Boil them till 
tender ; take some of the meat of the 
scrag end of the neck of mutton, and 
with it make some savoury forcemeat ; 
or have a pound of nice sausages, take 
them out of the skins, and make them 
into balls with flour ; fry them nicely, 
then put into a stew-pan a pint of brown 
gravy with a dessert-spoonful of flour 
blended in it, a little pepper and salt, 
a tablespoonful of mushroom ketchup, 
some fresh button mushrooms, and the 
sliced vegetables with the fried onions. 
Let these just come to a boil, then put 
in the chops and forcemeat balls, A\ith 
half a large glass of port M'ine. Serve 
very hot. 

Minced Mutton or Beef. — 
Having picked out the meat free from 
fat, &c., mince it as fine as possible 
with a double-handled mincing knife 
or a mincing machine ; sprinkle it with 
flour, pepper, salt, and a little pow- 
dered spice, according to taste ; then 
put the mince into a saucepan with a 
lump of butter, and moisten it with 
stock or broth till it is of the desired 
consistency. Some tomato sauce, wal- 
nut or mushroom ketchup, Worcester 
or other sauce, may be added with ad- 
vantage if in due proportions. A squeeze 
of lemon or a little tarragon vinegar 
may be used instead of tomato sauce, 



but no acid imparts so pleasant a flavour 
to a dish of tbis kind, and in fact to all 
kinds of hashes, as that of tomatoes. 
The only thing to know is how much 
of it to put in. This must be learned 
by practice. The mince should be kept 
in the saucepan at a gentle heat for 
half an hour before serving ; it should 
not be allowed to boil. 

To SERVE Mince. — A wall of mashed 
potatoes, or of rice, is very nice to 
enclose a mince upon its dish. The 
mashed potatoes should be made rather 
hard, so as to stand up well ; they may 
be browned or not, according to fancy. 
Smear the outside of the wall with a 
beaten-up egg to help the browning. 

EiCE FOR this purpose should be 
cooked in the following way : — Put into 
a saucepan as much rice, picked clean 
and washed, as is required, with enough 
cold water to cover it. Let it remain 
on the fire until all the water is ab- 
sorbed, then add pepper and salt, a 
piece of butter, and a handful of grated 
Parmesan cheese ; moisten with more 
hot water if the rice seems to require 
it; stir it thoroughly to mix aU the 
ingredients ; then build the M'aU. Stock 
or broth may be used instead of hot 
water. In addition to the above, soma 
tomato sauce may be put in, or, instead 
of it, a pinch of saffron may be steeped 
some hours in hot water, which, after 
being strained, is put into the rice. The 
Parmesan cheese, besides adding to the 
taste, has the effect of binding the 
grains together. In lieu of cheese one 
or two eggs may be worked into the 
rice a few minutes before serving. 

Stewed Hare. — Cut up pieces 
of hare that have been left as under- 
done, or take part of the hind-quarters 
of a hare that is to be made into 
soup. Cut the pieces about two inches 
square. Take also half a pound of 
lean ham cut into pieces about the 
same size ; fry the ham to a light brown 
in an ounce of butter ; then remove it 
from the frying-pan and put in the pieces 
of hare and fiy them ten minutes; 
dredge in two ounces of flour ; add a 
large glass of common claret and a pint 
of good gravy. Put these, with the 



Better are Meats tnany, than One too many. 



261 



hare, into a stew-pan and stew for five 
minutes, then put in a bunch of sweet 
herbs tied' together; the bacon, a pinch 
of salt, and three pinches of pepper. 
Cover the stew-pan close, and simmer 
for a quarter of an hour. Fry twenty 
very small onions in butter, add them 
to the stew, and simmer it till they are 
soft. AYhen nearly ready to serve, take 
out the herbs and skim off any fat. Put 
in half a pint of nice mushrooms, and, 
as soon as they are cooked enough, 
serve. 

Macaroni and Veal Pie. — Boil 
some macaroni in milk and water 
until quite tender. Turn it out on 
a sieve and let it drain ; then cut 
it into pieces of half an inch long. 
Line a raised pork pie mould with 
paste, fill it with flour, and put it into 
the oven to bake till the paste is of a 
pale browu ; M'ben done, scrape out all 
the flour. Cut up some fowl or veal, 
which has been cooked before, into 
small pieces, with some bacon or ham ; 
take a pint of white gravy, or some 
milk thickened with butter and flour, 
and seasoned with pepper and salt, will 
do as well. Put the meat into this 
gravy, and set it on the fire till it just 
boils ; put a layer of this meat into the 
mould, then a layer of macaroni and 
one of grated Parmesan cheese, and 
repeat these layers till the mould is 
quite full, taking care that the top 
layer be of cheese. Put the mould aud 
its contents into the oven till quite 
heated through, and when taken out, 
hold a salamander over the top to brown 
it, or put it in a Dutch oven before the 
fire. Open the mould and take the shape 
out. 

A very nice way to arrange this dish 
is, instead of the raised paste, to take 
a large vegetable maiTOW. Cut it in 
half, lengthways ; peel and parboil it 
without removing the seeds; when 
almost soft, take it up ; take out the 
seeds, and fiU the boat-like shells ^vith 
meat, cheese, and macaroni, as above, 
and bake in the same way. It is very 
good without the macaroni, in which 
case, it will require to have one-third 
of bread crumbs mixed with the meat. 



Timbale of Macaroni. — Boil 
the macaroni in milk and water for 
three or four minutes ; butter a plain 
mould, aud put the macaroni in rows 
all round. As you put in the maca- 
roni fill the mould up with forcemeat 
made aa follows : — Chicken, veal, or 
any dressed meat, and a little ham or 
bacon, pounded very fine, and seasoned 
with lemon peel, two or three small 
leaves of sage, cut very fine, two or 
three cloves, a little mace and nutmeg, 
and a small onion chopped very tine, 
with salt and pepper to taste. Mix up 
these ingredients with two eggs, steam 
the shape about an hour and a quarter, 
turn it out of the moidd, and serve 
M'ith white saiice round it. 

Bengal Curry. — The following 
admirable directions for making a Ben- 
gal appeared in the Field. They are 
so good that we make no excuse for 
inserting them in the " Best of 
Everything." It will be observed that 
the price of each ingredient is given. 

The Curry Powder. — Twelve 
ounces best turmeric. Is. ; eight ounces 
coriander seed, 9d. ; six ounces very 
best ginger, 9d. ; five ounces mustard, 
7d. ; five ounces black pepper, 5d. ; one 
and a half ounces cayenne, Gd. ; half an 
ounce cardamums, 6d. ; half an ounce 
cummin, 2d. ; half an ounce cinnamon, 
3d. ; quarter of an ounce pimento, Id. ; 
in aU, thirty-nine and a quarter 
ounces, costing 5s. ; all finely powdered 
and put in separate parcels. Put these 
ingredients into a large bowl and 
thoroughly mix them together. Get 
a number of small bottles ready, into 
I which place the powder, and press it 
down ; and if corks are used, let them 
be carefully sealed, so as to exclude 
the air entii-ely ; one bottle at a time 
only is to be opened for use. Having 
secured the curry powder at a cost of 
about three halfpence per omice, let us 
now proceed to cook the meat and boil 
the rice. 

To Cook the Meat. — As a rule 
a knife is never employed when eat- 
ing a curry, as it is always so thoroughly 
cooked that a fork and spoon only are 
required. The time for cooking varies 



262 



If you wish a Thing done^ Go; if not, Send. 



according to the kind of meat used. 
For example, let us take four pounds 
of the lean part of the breast of 
veal. Cut this into small pieces, and 
put them into a saucepan with an ounce 
of sweet butter, two large tablespoon- 
fuls of curry powder, two large onions 
cut very fine, four or five small cloves of 
garlic chopped up finely, and some nice 
streaky bacon cut up into smaU thin 
slices. Stir all up together and piit it 
on a gentle fixe, covering the saucepan, 
and only uncovering it to stir it, which 
should be done very frequently. The 
teat speedily draws out the juices of 
the meat, forming suflScient gravy to 
prevent burning. After a wbile let the 
saucepan be drawn almost oif the fire, 
so as to keep the contents at a gentle 
simmer only, and continue at this 
imtO the gravy is pretty well dried iip, 
when a large-sized breakfast cupful of 
fresh milk is to be added (gradually, so as 
not to cool it down too much), and salt 
to taste. The saucepan is agaia placed 
on the fire for a few moments, to bring 
it rapidly to the boil, then drawn back 
and kept once more gently simmering 
until quite done, stin-ing very fre- 
quently. It should occupy three to 
four hours in cooking, and never be 
"galloped." When served Tip to table 
it ought to be as hot as possible, but all 
the fat must be previously skimmed off. 
It is well to remember that this " cui-ry 
fat " is far better than butter for frying 
fish with. 

The Eice for Curry. — Half an 
hour before the curry is to be used, 
begin to cook the rice. Fine Patna 
or Carolina is the best, of which take 
one measure, adding three measures 
of water ; boil rapidly ; never stir 
or shake it up. When it is per- 
ceived that water no longer shows 
on the rice, di'aw the saucepan on to 
the hob, and give a little time for the 
rice to dry, which it soon does, when 
it will all turn out beautifully cooked, 
and each grain will separate. This is 
the only proper mode of cooking rice. 
In serving up, the curry should be in 
one (covered) side dish, the rice in 
another, and both quite hot. Whoever 



follows these instructions will always 
have curry and rice fit to eat. 

The above receipt is by a gentleman 
who was many years resident in the 
East Indies. 

Cingalese Curry. — Take two 
ounces of coriander-seed, one ounce of 
dried chilis, one ounce of turmeric, a 
quarter of an oimce of cinnamon ; pound 
all these well up in a mortar, with a 
little salt. Fiy a chicken cut in pieces, 
or a rabbit, in two ounces of fresh 
butter, along with two large onions cut 
in slices. When browned slightly, take 
out the meat, lay it in a stew-pan, mix 
the powder with haK a pint of white 
gravy, pour it into the frying-pan for a 
few minutes, then pour it all over the 
meat in the stew-pan. Add a pint of 
milk, with a little butter rolled in flour, 
to thicken it slightly. When ready to 
serve, add a tablespoonful of lime-juice, 
pile the meat in the centre of the 
dish, pour the gravy round it, and let 
the rice be in a separate dish. Fish 
makes an excellent curry done in this 
way. 

To Prepare Sheepskins 
for Mats. — Make a strong lather 
with hot water, and let it stand till 
cold ; wash the fresh skin in it, cai-efully 
squeezing out all the dirt from the 
wool ; wash it in cold water till all the 
soap is taken out. Dissolve a poimd 
each of salt and alum in two gallons of 
hot water, and put the skin into a tub 
sufiicient to cover it; let it soak for 
twelve hours, and hang it over a pole 
to drain. When \i'ell drained, stretch 
it carefully on a board to dry, and 
stretch several times while drying. 
Before it is quite dry, sprinkle on the 
flesh side one ounce each of finely 
pulverized alum and saltpetre, rubbing 
it in well. Try if the wool be firm on 
the skin ; if not, let it remain a day or 
two, then rub again with alum ; fold 
the flesh sides together and hang in the 
shade for two or three days, turning 
them over each day till quite dry. 
Scrape the flesh side with a blunt 
knife, and rub it with pumice or rotten 
stone. Very beautiful mittens can be 
' made of lambskins prepared in this way. 



A Kind Eye makes Contradiction an Assent. 



263 



A Fe^A^ Words on the 
Eyesight. — There are several forms 
in which defective sight occurs, and in 
which it may be said that all people 
are more or less interested : some of 
these defects are capable of being in a 
considerable degree remedied; others, 
however — the causes of which are little 
understood, — do not, so far as our 
present knowledge extends, seem to 
admit of cure. Among these defects of 
vision are long and short sightedness, 
colour-blindness, &c., to which a brief 
reference is desii-able. 

Long-sightedness. — This arises 
from a diminution of the refracting 
power of the eye, arising either fi-om 
the too great flatness of the eye, or 
some other sufficient cause. It fre- 
quently comes on as age advances. 
This defect is caused by the cii'cum- 
stance that the focus of the eye is be- 
hind the retina, and the picture of the 
outward object is, therefore, imperfectly 
fonned on the retina. This defect, 
however, and the defect refeiTed to in 
the following paragraph, are capable of 
being remedied by artificial means. 

Short-sightedness. — This defect is 
the converse of that just referred to. 
The condition of the eye which produces 
it is most frequent in young people. It 
consists either of too great convexity in 
the eye, or too much refractive power, 
arising from that convexity or from 
some other cause. By reason of the 
superior refractive power existing in 
these cases, the rays of light forming 
the pictures of external objects cross 
each other and begin to diverge before 
they fall on the retina, and, as a con- 
sequence, the objects are indistinctly 
visible. 

Colour-blindness is a defect in the 
organs of vision, and is much more 
prevalent than is commonly supposed. 
It consists of inability to perceive a 
single colour, such as red, or to dis- 
criminate between two colom-s, such as 
red and green ; so that a person labour- 
ing under this defect may be said to be 
blind as regards the one or other of the 
colours not perceived. 

Dr. Nicholl describes the case of a 



boy who always confounded green with 
red, and called light red and pink blue. 
His maternal grandfather and an uncle 
had the same imperfection. The uncle 
was in the navy, and on one occasion 
purchased a pair of red breeches to 
match his blue coat ! Dr. Nicholl also 
mentions the case of a gentleman to 
whom the grass in full verdure appeared 
what others call red, and who could 
not see any diflference in colour between 
ripe fruit on the trees and the leaves 
which were around it ; a green 
cucumber was to him of the same hue 
as that of a boiled lobster, and a leek 
resembled a stick of seaUng-wax ! 

Colour-blindness, in shoi't, may be 
said to be an inability correctly to dis- 
cern any colour strictly so called ; so 
that black and white are the only 
varieties of tint that are perceived. 
Under the influence of this deficiency 
of vision, external objects present very 
much the same efl^ect as that of a draw- 
ing executed in Indian ink, or black- 
lead pencil, in which shade, form, and 
distance are accurately represented, 
without the various coloui-s which 
ordinary vision enables us to perceive. 

Night-blindness is a condition in 
which, towards evening, some persons 
find themselves either unable to see 
external objects with distinctness, or 
become entirely blind. This occurs 
without any previous warning, but 
frequently passes off the following day; 
but as the attack continues to be re- 
peated every evening, the eyes gene- 
rally become weak, and the power of 
sight becomes much diminished. 

Day-blindness is inability to see 
distinctly in a bright light, and those 
subject to this defect are frequently 
under the necessity of being led about 
during the day, although during the 
evening, and at night, their power of 
sight is not only not defective, but un- 
usually acute. 

Blindness. — By this expression we 
understand those who have either been 
born bUnd, or, which is very much, the 
same thing, who have entirely lost their 
sight either in infancy or maturer 
years. Of these it would appear, from 



264 



An Enraged Eye makes Beauty Deformed. 



the last census, that there were about 
30,000 in the United Kingdom, and, 
what is very remarkable, that the num- 
ber of the blind, as compared with those 
who see, is about one to every thou- 
sand of the latter. There are certain 
districts in which the ratio referred to 
is extremely different, from causes of 
the operation of which we are very in- 
adequately informed. Thus, in certain 
insular situations, the ratio of the blind 
to the seeing is greatly higher than in 
some inland localities ; for example, in 
the Isle of Man, and in the Channel 
Islands, the number of the blind is one 
to every eight hundred and thirty- 
seven of the population; whereas in 
Yorkshire the ratio is much lower, 
being only one in every twelve hun- 
dred and thirty-one. Moreover, it ap- 
pears that of the whole number of the 
blind in this country, a large majority 
belong to the humbler classes, and 
especially those exposed to the incle- 
mency of the weather, and those whose 
station in life exposes them to the ne- 
cessity of unremitting toil, and particu- 
larly such toil as involves a strain on 
the organs of vision — domestic servants, 
miners, masons, sempstresses, soldiers, 
and laboui-ers. It appears, likewise, 
that among the upper and middle 
classes not exposed to the causes re- 
ferred to, blindness is comparatively 
rare. 

Blindness is a gheat calamity; 
but if we venture to compare it with 
the affliction of being deaf and dumb, it 
appears much less grievous. A blind 
man can be talked to and read to ; he 
can be placed in immediate communi- 
cation with the world around him ; he 
cannot, it is true, behold forms and 
colours, but a vast nmnber of enjoy- 
ments other than those supplied by 
sight are open to him : he may occupy 
himself in intellectual research, and he 
may enjoy literary pleasures, domestic 
and social converse, vocal and instru- 
mental music, from some of which 
sources of enjoyment the deaf and 
dumb are, by the nature of their in- 
firmity, wholly debarred, and some of 
which are accessible to them only in a 



very imperfect manner. Those who 
have possessed their eyesight for some 
years, and have afterwards lost it, ara 
m a very different position from those 
who have never enjoyed the power of 
vision at aU. Although the sense of 
sight be lost, memory remains, and per- 
petuates for them the appearance, the 
colour, the form, the movements of 
outward objects; whereas those bom 
blind are utterly imable to form any 
distinct idea of colour, — in a word, of the 
visible appearance of external objects. 

Notwithstanding aU the various dis- 
advantages under which the blind 
labour, much has been successfully 
done to alleviate their condition, and 
supply, as far as is possible, the sense 
they have lost. 

Various Systems of Printing have 
been devised for them, in which the 
words and letters are raised above the 
level of the paper, and may be felt ; 
and so acute has become in many in- 
stances the sense of touch, that the 
words thus printed are read by the 
bHnd with marvellous facility. It is 
true that people differ from one another 
as to the relative value of the various 
systems of printing for the blind ; but 
it is satisfactory to remember that 
however zealously the partisans of each 
system support their own views, their 
very zeal itself affords an evidence of 
their common anxiety to promote the 
best interests of those who are deprived 
of the invaluable blessing of sight. In 
the various institutions for the blind 
their education is carefully attended to. 
They are instructed in the art of read- 
ing, writing, and ciphering. Eeligious 
knowledge is communicated to them. 
They are taught history, geography, 
and vocal as well as instrumental 
music. In addition to all the care thus 
devoted to theii- intellectual and moral 
well-being, suitable employments are 
provided, by means of which many of 
them become extremely expert and 
skilful in various departments of useful 
industry. Much has been already done 
intellectually, morally, and physically, 
for the blind; and although, doubt- 
less, more may yet be effected, yet it 



A Lawyer's Dealings should be Just and Fair. 



265 



may be truly affirmed, that the benevo- 
lent and philanthropic efforts that have 
been made, have been no less an honour 
to those by whom they have been 
carried out, than to the age itself in 
which we live. 

New Description of 
Spectacles. — The immense ad- 
vantages arising from the application 
of the principles of optics to practical 
pui-poses are nowhere more obvious 
than in the construction of artificial 
means of obviating some -of the most 
common defects of the human eye, such 
as inability to perceive distant objects, 
although those near at hand may be 
seen with perfect distinctness ; or the 
opposite defect, in which near objects, 
such as the letters of a book, can be 
seen only very indistinctly, while re- 
mote objects can be distinguished with 
great clearness and accuracy. The 
remedy for these defects is, of course, 
spectacles, of which the lenses possess 
the degree of concavity or of convexity 
required in each particular case, and 
which degree of defect can be accu- 
rately ascertained only by trial and 
experiment. We desire, however, to 
recommend to such of our readers as 
may require these invaluable aids to 
correct lasion, those lenses known as 
" periscopic. " 

The Periscopic Lenses. — These will 
be found a very great improvement, 
especially in the case of concave spec- 
tacles. The technical term periscopic 
means the seeing round about, and the 
person using these glasses does not re- 
quire to tui-n his head directly towards 
the object he would look at ; for they 
are so ground that the object is as dis- 
tinctly seen when the eye looks at it 
through the glass to either side, as 
when it looks at it tkrough the centre 
of the glass ; and thus the awkward- 
ness observable in the use of the 
ordinary glasses is obviated, in which 
the wearer must turn his head towards 
the object in order that the image of it 
shall be received through the middle 
or centre of the lens. These periscopic 
spectacles, accurately adjusted, can be 
readily obtained of any optician. 



La-ws respecting Rent. 

— A summary of the rules recognised 
by law on this subject can hardly fail 
to be useful to some of our readers. 
The relation of landlord and tenant is 
constituted by an arrangement between 
the parties which may be either in 
words or in writing, but a wiitten 
agreement is always more desirable than 
one which is merely verbal, as it pre- 
vents mistakes on both sides. A 
written agreement ought always to be 
made if there be anything special or 
peculiar in the terms entered into ; but 
as regards house property the contract 
need not be in writing unless the pro- 
perty is let for more than three years, 
and by the law of Scotland a verbal 
lease is good only for one year. If no 
special details are entered into beyond 
the amount of rent and the diu-ation of 
the contract, certain rights nevertheless 
subsist between the lessor and the 
lessee, of which the following may be 
mentioned: — In England, if no agree- 
ment be made as to the time of paying 
the rent, it is due only at the end of 
each year ;.but the payment is usually 
made at the end of each quarter by an 
express arrangement to that effect, the 
times of payment being Lady day, or 
March the 25tb, Midsummer day, or 
June the 24th, Michaelmas day, or 
September the 291h, and Christmas 
day, or December the 2oth. By ex- 
press agreement the rent is sometimes 
made payable in advance. The law of 
England gives a landlord very important 
privileges. To secure his rent he need 
not incur the delay or the expense in- 
cident to ordinary proceedings, but 
may at once seize the goods or furni- 
ture on the premises for which the rent 
is due, whether the goods or furniture 
belong to his tenant or to a stranger. 
Hence it is not unimportant for a per- 
son taking possession of any premises 
to see that no rent is due ; for whatever 
property he puts into the premises 
becomes immediately liable for the rent 
previously due. There are, however, 
some important rules by which the 
privileges of the landlord in recovering 
his rent suffer qualification; for ex- 
K 2 



266 Di7-e is he who in Poison steeps the Weapon made to slay. 



ample, a landlord cannot put a dis- 
tress into a bouse till after the rent is 
due ; in consequence of this, the tenant 
is not hound to pay his rent tUl the end 
of the year, and consequently he may 
avail himself of the last day of the year 
before his rent becomes due to remove 
his furniture or goods off the premises, 
in which case, according to law, the 
landlord's security is gone, unless he 
follow and seize the goods within thirty 
days after their removal. No articles 
used in trade, no articles such as the 
plough, a watch carried in the pocket, 
the books of a student, deeds, writings, 
loose money, or pawnbrokers' dupli- 
cates, can be distrained for rent due. 
In the event of a tenant's furniture or 
moveables being seized under an execu- 
tion by other creditors, the landlord is 
entitled to be first paid out of the pro- 
ceeds to the extent of one year's rent, 
if it be due. But the landlord has no 
title to break open the door of the 
tenant's house to seize the furniture for 
the rent due. 

Eent in Scotland. — In Scotland 
rent is payable twice a year, viz., at 
the term of Whitsunday, or the 15th 
of May, and at Martinmas, or the 11th 
of November, unless a special agree- 
ment be entered into to the contrary. 
The landlord possesses the power of 
seizing on or sequestrating the tenant's 
goods for the current rent, although 
it may not have become due ; but he 
cannot seize the goods of a sub-tenant 
if the sub-tenant has paid the rent he 
owed to the tenant ; and the landlord's 
security over the goods removed from 
his property, must be put in force 
within three months after the rent is 
due, and he can follow and seize the 
goods at whatever place they may have 
been removed to. 

Animal Poisons.— In this 
class of poisons are those conveyed by 
the bite or sting of various animals ; or 
by using as food such as are either 
permanently or at certain times of a 
poisonous character. Asa general rule, 
all animal poisons are more virulent 
and active in warm climates than in 
those that are temperate or cold. 



The Bite of the Eattlesnake, 

THE COBKA, AND OTHEB SCrpeutS of 

the more venomous kinds is frequently 
foUowed by consequences which the 
utmost skill and promptitude can do 
little to counteract. In many instances 
the venom injected by the bite or sting 
is so extremely virulent as quickly to 
place the sufferer in a condition in 
which no reKef whatever can be ad- 
ministered. The effects are such as 
these : — a sharp pain in the wound, 
which rapidly spreads to all the mem- 
bers, and even to the interior of the 
body ; great SM^elling, at first hard and 
pale, then red, livid, gangrenous, and 
gradually increasing; fainting and 
vomiting ; convulsions ; a smaU, irre- 
gular, and rapid pulse; difficulty in 
breathing ; cold sweats ; disturbed sight ; 
derangement of the intellectual facul- 
ties, and death. In hot climates, a 
wound from a venomous snake is often 
received in circumstances in which 
little or no help can be rendered, and 
the consequences are unavoidably fatal. 
But in all cases where it is possible 
to render prompt assistance the folio win a; 
measures ought to be instantly adopted. 
A ligature should be placed immediately 
above the wound, and a cupping-glass 
applied to the wound, and kept ex- 
hausted, so as to extract the poison, and 
prevent it being carried into the circula- 
tion. The application of the cupping- 
glass has been repeatedly proved capable 
of counteracting the injury ; but if this 
cannot be had recourse to, a mixture of 
equal parts of oil and spirits of harts- 
horn, promptly applied to the wound 
and the swollen parts around it, will be 
found very efficacious ; at the same time 
the spirite of hartshorn ought to be 
given internally in a dose of ten or 
twelve drops in a glassful of water 
every half-hour at first, and afterwards 
every two hours. An emetic of twenty 
grains of ipecacuanha powder, or of 
sulphate of zinc, has also been found of 
great use ; and if there be vomiting, or 
a tendency to jaundice, a glassful of the 
decoction of bark ought to be adminis- 
tered every three hours, together with 
twelve drops of the hartshorn essence. 



Dire is he who fills the Veins with Death instead of Life. 267 



The Sting of the Scorpion and 
Centipede occasions no inconsiderable 
danger in hot climates. A red spot 
marks the place of the sting. This 
gradually enlarges and becomes hlack 
in the centre. Inflammation takes 
place, the part wounded swells, and 
becomes painful, and those symptoms 
are succeeded by alternate chills and 
(ever, numbness, vomiting, hiccup, and 
great trembling. The treatment in 
these cases ought to be similar to that 
which is suggested in the cases already 
referred to. The spirits of hartshorn and 
oil ought to be applied to the wound, and 
the hartshorn taken internally as already 
prescribed ; and a poultice of linseed 
meal, or of bread and milk, moistened 
with twenty drops of the hartshorn, 
ought to be laid over the wound, and 
renewed twice or thrice a day. 

The Sting of the "Wasp and Bee, 
which occasions comparatively little 
pain or swelling in temperate climates, 
may be safely and effectively treated 
by rubbing the part affected with a 
mixture of one part of spirits of harts- 
horn and two parts of olive oil. 

Poisonous Fish. — Some kinds of 
fish are undoubtedly poisonous, but not 
at all times, nor to all persons. Indeed, 
there are fish which may be used as 
food with perfect impunity in cold and 
temperate climates, but which are by 
no means safe in tropical countries. 

The Mussel, the Conger, and the 
Tellow-Billed Sprat, and some 
others, have been known to produce 
acute pains in the head, nausea, diffi- 
culty of breathing, a crimson eruption 
on the skin, itching all over the body, 
and fainting fits and convulsions. The 
last of the fishes above referred to has 
been known to prove fatal to those who 
have eaten it. The treatment in these 
and all such cases ought, in the first 
instance, to consist of the necessary 
efforts to remove from the stomach the 
deleterious substance, by means of an 
emetic of twenty grains of sulphate of 
zinc, or ten grains of sulphate of copper, 
dissolved in a little water. After these 
remedies have produced their efi'ect, a 
tablespoonful should be given every 



quarter of an hour, of a mixture of two 
drachms of ether, a drachm of lauda- 
num, and four ounces of mint water, or 
any other fluid at hand. A drink for 
the patient will also be found very use- 
ful, made of two tablespoonfuls of 
lemon juice, or vinegar, in half a pint 
of water. 

Vegetable Poisons are of 
various kinds, and differ greatly in their 
energy and mode of action. The chief 
vegetable poisons which may here bo 
mentioned are opiiim, hemlock, fox- 
glove, strychnine, thorn-apple, henbane, 
deadly nightshade, poisonous mush- 
rooms, and prussic acid; the last of 
these is the most energetic of all 
known poisons, a very small dose of 
it in a highly concentrated state being 
capable of destroying life so suddenly 
as to preclude all possibility of medical 
aid. 

Opium, Hemlock, Henbane, and 
Deadly Nightshade are all narcotic 
poisons, and the first three are invalu- 
able when used as medicines by a 
skilful physician, producing not only 
narcotic but sedative and anodyne 
effects of the greatest importance in 
the treatment of various ailments. In 
treating cases of poisoning by these 
or any other similar agents, the rule, 
already more tban once mentioned, 
ought to be at once attended to, that of 
removing the poison from the stomach 
so far as that is practicable. For that 
end one of the most effective means is 
that of the stomach-pump ; but in the 
absence of that instrument, an emetic 
ought to be instantly administered, 
consisting of a scruple of sulphate of 
zinc, or ten grains of sulphate of copper, 
dissolved in water, and repeated, if 
necessary, after an interval of fifteen 
minutes. The emetic ought not to bo 
given a third time, but the throat maj^ 
be tickled with the finger or a feather 
to produce vomiting, and cold water 
should be freely dashed over the face, 
neck, and breast of the patient ; and if 
there be reason to apprehend that the 
poison has reached the bowels, a purga- 
tive injection ought to be given. The 
best antidotes to the vegetable poisons 



268 



Medicine is but a Temporary Expedient. 



above referred to are vinegar and lemon 
juice. These, however, ought not to 
be given till the stomach is emptied. 
After there is reason to believe that the 
poison is altogether ejected, or almost 
entirely so, a cup of water, strongly 
acidulated either with vinegar or lemon 
juice, should be given every five 
minutes, alternated with a cup of strong 
coffee ; the limbs should he rubbed 
with rough flannel, or with a flesh- 
brush, and the narcotic influences pro- 
duced by the poisons counteracted with 
ammonia, brandy, and such cordials as 
are likely to support and stimulate 
the system. All these remedies are 
within the reach of skilful and energetic 
friends ; but a medical man of suffi- 
cient experience ought to be sum- 
moned without delay. 

Poisoning by Foxglove, and by 
Diluted Pkussic Acid, &c. — These 
require, as already stated, immediate 
measures to evacuate the stomach, and 
so to render the poisons swallowed 
comparatively inoperative. In the case 
of poisoning by foxglove, vinegar and 
warm water may be administered; 
twenty or thirty drops of laudanum 
may also be given frequently in a glass 
of brandy and water. 

In Poisoning with Prussic Acid, 
if the poison be sufficient in quantity, 
although of the diluted acid, no assist- 
ance will be of avail ; but if the imme- 
diate result be not fatal, an emetic, 
consisting of a scruple of sulphate of 
2inc, or of ten grains of sulphate of 
copper, should be promptly given ; and, 
after the evacuation of the stomach, 
frequent draughts ought to be adminis- 
tered of strong coffee, and, at intervals 
of half an hour, three or four table- 
spoonfuls of oil of turpentine mixed 
with the coffee. Brandy, water of am- 
monia, and other cordials suited to 
stimulate and sustain the vital powers, 
will likewise be suitable. On aU these 
points, however, the advice and assist- 
ance of a medical man are of the utmost 
value. 

Pi 1 Is. — For Acute Inflammation. 
— Calomel, ten grains; James's powder, 
ten grains ; Turkey opium in powder, 



ten grains ; conserve of hips, sufficient 
to make the whole into a mass to be 
divided into ten piUs. These pUls are 
of great service in inflammation of the 
lungs, bowels, or any other internal 
part. One can be given every second, 
third, or fourth hour. 
Pills, Alterative. — Bluepill,twenty 
or thirty grains; tartar emetic, two 
grains ; extract of hemlock, one drachm. 
Mix well, and divide into twenty pills, 
one to be taken every night or every 
second night. These pills are recom- 
mended by many of the most distin- 
guished members of the medical faculty 
in this country, as being of very great 
efficacy in all bilious disorders, tumours 
of a scrofulous character, and all chronic 
maladies, by altering the morbid con- 
dition of the circulating system and 
correcting functional derangement, so 
as to check the progress of organic in- 
jury. One pill should be given every 
night or every second night for several 
weeks in succession. 

Pills to relieve Pain and Local 
Irritation. — Compound ipecacuanha 
powder, two scruples ; extract of hem- 
lock, one drachm, mixed together and 
divided into twenty pills. One or two 
to be taken twice or thrice a day. The 
anodyne properties of these pills are 
very salutary in all maladies of a painful 
character. 

Po"wders. — Purgative. — Calo- 
mel, two grains ; jalap in powder and 
rhubarb in powder, of each five grains. 
Mix. It may be taken in any agreeable 
vehicle, such as a little black currant 
jelly. 

Powders, Aperient. — Rhubarb pow- 
dered, six or eight grains ; supersul- 
phate of potass, eight grains. Mix. 
This is a mild laxative for children. 

Powders, Emetic. — Ipecacuanha in 
powder, fifteen grains ; tartar emetic, 
one grain. Mix. 

Powders, for Fevers. — James's 
powder, four grains ; calomel, one- 
fourth of a grain; compound powder 
of tragacanth, six grains. Mix. This 
is an excellent powder in all febrile ail- 
ments, as it possesses much power in 
promoting perspiration and cooling the 



Keep your Mouth and your Purse close. 



269 



skin. It is of great value in the 
commencement of inflammatory fever, 
typhus, measles, and small-pox. 

Drinks for Feverish Pa- 
tients. — Lemonade Syrup. — Peel 
the rind from six lemons very thinly ; 
squeeze out the juice and strain it ; put 
into a preserving-pan one pound each of 
sugar and clarified honey, three ounces 
of tartaric acid, three gills of water, 
and the rind and juice of the lemons ; 
boil all gently together till the sugar is 
quite dissolved, then sti-ain it through 
line muslin and bottle it. 

A wineglassful in a tumbler of water 
makes a pleasant acid drink, and half 
a saltspoonful of carbonate of soda 
will make it effervesce. 

Judson's Lime-juice. — This lime- 
juice makes a most refreshing drink for 
a feverish person. A dessert-spoonful, 
with a tablespoonful of sugar, mixed 
in half a tumbler of water, makes an 
excellent, agreeable, and wholesome 
lemonade. 

Lamplough's Pyeetic Saline is 
another effervescing draught, useful in 
fevers and sea-sickness. It is highly 
spoken of by several medical practi- 
tioners, and is agreeable to the palate, 
particularly when mixed with lime-juice 
and sugar, in the proportion of one 
teaspoonful of the pyretic saline to a 
dessert-spoonful of lime-juice, and the 
same quantity of sugar, in a tumbler of 
cold water. 

The Game of Bagatelle. 
— This is an excellent game for a small 
room, and it may be said that a good- 
sized bagatelle board is better than a 
small billiard table. There are several 
games which can be played on the 
bagatelle board. The most common, 
and perhaps the best, is known as " baga- 
telle." It is played with nine balls, 
which are struck with the cue into 
holes near the farther end of the board, 
and are numbered. The player who 
makes the greatest score in three "goes 
up" is the winner. "When a ball hap- 
pens to lie very near a hole, but does 
not immediately drop into it, the adver- 
sary is at Liberty to "challenge" the 
ball; and if by shaking the board, or 



from any other cause, it drop into the 
hole, it must be replaced. The French 
game is usually played a hundred up. 
The players take their turn in striking, 
and count all they make till the striker 
fails to make a hole. To miss the red 
ball loses a point to the adversary. la 
some instances two coloured balls are 
used, each when lodged in a hole 
counting double. 

In playing any of the games, it is 
necessary to strike the ball with a 
gentle, but at the same time a firm 
stroke. The cue ought to be held 
lightly between the finger and thumb, 
and the ball ought to be struck in the 
centre ; but a modification of the side 
stroke may be introduced, although the 
division of the object-ball is usually 
employed to make the requisite angles. 
The player ought to remember that by 
playing too hard a ball he will probably 
fail to make the hole he aims at, al- 
though it is desirable that the stroke 
should be sufficiently strong to carry 
the ball beyond the hole in the event of 
missing the stroke. 

The Game of Ecarte. — In 
presenting our readers with an account 
of this famous game, it is proper to 
remark that, in common with several 
other games of the same class, ecarte 
contains elements which to explain and 
illustrate thoroughly would require a 
treatise of very considerable length. 
"We shall, however, avoid any elaborate 
discussion of those doctrines on which 
success in this game depends, and omit 
as unnecessary any examples of games, 
confining ourselves to as brief and 
simple a statement as shall be consis- 
tent with perspicuity. 

The Game is played by two persons, 
with a pack of cards, from which the 
deuce, three, four, five, and six of each 
suit are discarded. 1. The winner of 
three tricks scores one point, the winner 
of all the tricks scores two points. 2. 
Only two points can be scored in a 
single deal, 3. Five points scored are 
game. 4. The score is always marked 
on the side of the stakes. 5. Either a 
game or a rubber may be played ; the 
latter consists of two games out of 



ajro 



Ifs a Silly Game where Nobody wins. 



three. 6. The money is always placed 
on the table. 7. The winner is obliged 
to give "a revenge ; " but the loser may 
decline it, 8. Two packs of cards are 
usually played with. 9. The ting is 
the highest card; the ace ranks next 
after the knave. 

Cutting. — 1. The eldest hand deals ; 
the turning up of the king scores a 
point to the dealer. There is some 
advantage in being dealer. 2. The 
eldest hand has the choice of cards, and 
this choice must continue throughout 
the game when once made. 3. The 
deal is decided by cutting and by the 
highest card so discovered. 4. If seve- 
ral cards are shown in cutting for deal, 
the lowest card is accounted the cut. 

5. If any one shall neglect to show his 
cut he is supposed to have the lowest. 

6. The cut is to be held as good, al- 
though the pack be incomplete. 7. A 
cut must consist of more than one card. 
8. If a pack be found to have been in- 
correct, the deals preceding the dis- 
covery hold good. 

Dealing. — 1. Five cards are dealt 
to each player, and the eleventh is turned 
up ; they are dealt by two and three, 
or three and two. 2. The card turned 
up indicates the suit of the trumps. 
3. A trump is superior to every other 
card of another suit. 4. The mode of 
dealing at the outset cannot without 
notice be altered. 5. If it be altered, 
the adversary has a right to call a fresh 
deal if he has not seen bis hand. 6. 
The remainder of the pack is to be 
placed on the right, and the rejected 
cards on the left of the dealer. 7. The 
dealer ought always to shuffle, and the 
adversary to cut the cards, and the 
cards may be shuffled each time they 
are presented for cutting. 8. The party 
receiving cards plays first. 9. The 
holder of the king ought to announce 
in a distinct manner that he has the 
king. 10. If a player deals out of his 
turn, and the mistake is noticed before 
the trump is turned up, there must be 
a fresh deal by the proper dealer, but 
in certain cases the deal holds good. 
11. A player is obliged to take back 
his card if he plays before his turn. 



12. "When a player is dissatisfied with 
his hand, he proposes to take other 
cards, saying, " Je propose," and the 
dealer may accept or refuse the proposal. 
There are various other rules, which for 
brevity's sake ■we omit. 

Misdealing. — On this subject there 
are various rules, of which we shall now 
mention the most important. l.When, 
instead of one card, two or more are 
turned up by the dealer, the player is 
entitled to select the card which ought 
to be the trump, or put the cards aside, 
and take the next remaining on the 
pack for trump, or recommence the 
hand, taking the deal, provided he has 
not seen his hand. 2. If the dealer 
turn up one or more cards of his adver- 
sary's hand, he is required to complete 
the dealing ; but his adversary has the 
option of recommencing the hand, 
taking the dealing, or holding the deal to 
be good. 3. If it be the dealer's cards 
that are exposed, neither party has the 
choice of recommencing the deal. 4. 
If this occur after the change, the party 
who has exposed the cards cannot re- 
commence the deal, he can only require 
another card or more as the case may 
be. 5. If after changing, the dealer 
turn up a card as if it were a trump at 
the beginning of the hand, he can neither 
refuse a fresh change to his adversary, 
nor give him the card so turned up. 
6. In misdealing the entire hand 
(which is the first hand dealt by each 
dealer), if too few or too many cards be 
dealt, the adversary has a right to re- 
commence the hand, &c. 7. And in 
the case of misdealing after changing 
cards, a variety of rules are laid down 
to meet each particular case, and cer- 
tain penalties are incurred. Of these 
rules the following are examples. 

1. Before receiving fresh cards, each 
player puts those he rejects on one side, 
and is not permitted to look at them. 

2. The colour announced mu3t be played; 
if any other suit be played the adversary 
may require the player to retake his 
card, and play the suit annoimced. 3. 
But if the adversary shall consider the 
card played more favourable to him 
than the suit announced, he may refuse 



/ would Cheat my own Father at Play. 



271 



to permit it to be taken back. 4. If 
any player announces the king without 
having it he loses a point. 6. The ad- 
versary's tricks are not to be looked at. 
6. If a player throw his cards on the 
table, either by mistake or intentionally, 
he loses one point ; and if he has not 
made a trick two points ; and the cards 
are regarded as thrown on the table if 
a player lowers them in order that his 
advei'sary may see them. 7. If a player 
quits his game he is held to lose it. 
8. If a faced card is found in the pack, 
and it is perceived in dealing, the deal 
is null, except in the case in which the 
card is the eleventh. 9. If the card be 
perceived after the e'cart, and the party 
receiving cards obtains the faced card, 
he may keep it, or begin the deal anew 
and take the dealing. 10. And if the 
faced card fall to the dealer, or if it 
shoiild remain unperceived, the deal 
holds good. 11. Revoking is not al- 
lowed, and the player who revokes must 
retake his card, and the hand must be 
played over again. 

Terms used in the Game. — A num- 
ber of French terms are used in the 
game, of which the following are most 
frequently employed. Atout, trump ; 
couper, to cut ; donner, to deal ; ecart, 
the cards rejected ; forcer, to play a 
superior card on an inferior ; la rCle, to 
make aU the tricks ; le point, one score 
of the five that make game ; proposer, 
to ask fresh hands; renoncer, not to 
answer the suit led ; retourner, when 
the cards are dealt to turn up the first 
of the talon, i. e. , the remains of the 
pack after distribution to each player. 

The Game of Cribbage. — 
This game is played with a complete 
pack of cards, and is generally played 
by two persons, but there are modes of 
playing the game in which three and four 
persons may be engaged in the contest. 
In order to play, a " cribbage-board " is 
required, on which there are sixty 
holes, in two rows of thirty on each 
side. Two pegs fitting these holes are 
appropriated to each player, and with 
<hese he marks his score, beginning at 
'ie outside row of holes, and passing 
ilong to the upper part of 't and down 



the inner row to the hole near the end 
of that row, and which is called the 
game-hole, making in all sixty-one 
points, for game. Each row of holes 
is subdivided into six compartments of 
five holes each. The pegs of the one 
party generally differ in colour froTi 
those of the other. 

Value of the Cakds, &c. — Kings, 
queens, knaves, and tens, coxint as ten 
each ; the rest of the cards at their 
ordinary value. The points which 
count for the game are made by fifteens, 
sequences, flushes, &c. The players 
cut for the deal, the lowest card win- 
ning it. If games are played, the card? 
must be cut after each game, but not 
so when rubbers are played. 

Arrangements for Playing. — 
The player who loses the deal marks 
three holes on his own account, as a 
makeweight for the advantage gained 
by his opponent in having the deal. 
Five cards are dealt alternately with 
their faces downwards, and the rest of 
the pack are then placed on the table 
face downwards. The players then 
gather up their cards ; each takes out 
two, which are placed by themselves 
with the faces down ; these four cards 
are called "the crib," and under certain 
conditions become the property of the 
dealer. The remainder of the pack is 
then cut by the non-dealer, and the 
dealer turns up the top card. The value 
of the cards and arrangements form 
the preliminaries of the game. 

Playing the Game. — In beginning 
the game the non-dealer leads, and the 
dealer plays to him, announcing the 
nature of his card. For example : 
suppose that ten is announced, and that 
the opponent replies with eight, he 
calls eighteen as the amount of the ten 
and eight. And thus each alternately 

El ays, and he who makes up the num- 
er of thirty-one, or the number nearest 
to it, scores two, and the remaining 
cards are thrown up. Another deal 
then takes place, and the process of 
scoring is carried on as before, till one 
of the parties has completed the re- 
quired number of sixty-one, by which 
he gains the game. 



272 



/ will not play my Ace of Trumps yet. 



Points in Play. — There are only 
seven ways by -wliicli points in play 
can be made ; viz., by fifteens, by se- 
quences, by pairs, by pairs-royal, by 
the turning up of the knave, and by 
making thirty-one, or the number 
nearest thirty-one. 

Points in Reckoning the hand and 
crib can be made likewise only in seven 
ways ; viz., by fifteens, by sequences, 
by flushes, by pairs, by pairs-royal, by 
double pairs-royal, and by the knave 
being of the same suit as the card 
turned up. 

Explanation of Foregoing Terms. 
— Fifteens : as often as a player 
makes fifteen he scores two. 

Seuuences : these are three or more 
cards follo^ving in successive numbers : 
and he who holds them scores a point 
for every card in the combination. 

Pair or Pairs. — Every pair made in 
the play or hand reckons for two points. 
Paih-royal. — This is three cards of 
a similar sort held either in hand or 
crib, and it scores six. Double Pair- 
royal. — Four cards of a similar sort 
make this combination, and it scores 
twelve. The EInave. — If a player 
hold a knave of the same suit as the 
card turned up, he is, on reckoning his 
hand, entitled to one point. Thirty- 
one. — Every time a player makes this 
amount he scores two. This, however, 
applies only to the game when in pro- 
gress, not to the summing up afterwards. 
En/' Hole. — If neither of the players 
make up thirty-one, he who plays the 
card which makes up the niunber near- 
est it scores one. A Flush. — This 
means that all the cards in hand or crib 
are of the same suit, in which case the 
player is allowed to mark one point for 
every card of which the flush is com- 
posed. A flush cannot happen in play ; 
it occurs only in computing the hand or 
crib. 

Laws of the Game. — The principal 
laws of cribbage, briefly stated, are 
these : — There must be a fresh cut for 
single games, but not in rubbers, and 
the lowest card wins the cut. In cut- 
ting for deal, not less than four cards, 
and not more than half the pack, should 



be removed ; the cards are to be dealt 
one by one. If the dealer in dealing 
shows one of his adversary's cards, the 
latter scores two points, &c. If there 
be a misdeal, and the dealer be not 
aware of it tiU one of the hands has 
been taken up, the adversary may score 
two, and the cards must be dealt over 
again ; the dealer has the right to shuffle 
the cards last, previous to the cards 
being dealt. If the dealer give his ad- 
versary more than five cards, the non- 
dealer may mark two points, and there 
must be a fresh deal. If either party 
find that the other has more than five 
cards in his hand, he can claim two 
points and a new deal. If the pack 
being dealt from be touched before 
being cut for the start, the party touch- 
ing it shall forfeit two points ; three 
cards at least must be removed in cut- 
ting for the start, and not less than four 
be left behind. If a dealer neglect 
scoring two points for a knave turned 
up till he has played his first card, he 
cannot take the two points : the non- 
dealer must first turn out for the crib ; 
he alone is entitled to touch the crib, 
and any player confusing his cards with 
the crib forfeits two points. Taking 
more points than one is entitled to, 
touching the pegs and replacing them, 
&c. ; scoring a game as won which is 
not won ; detectiag an adversary with 
a greater or less number of cards than 
he ought to have ; are all matters pro- 
vided for by the rules, which prescribe 
the manner in which some acts shall 
be performed, and attach a penalty to 
the performance of some acts and to 
the neglect of others. All these regu- 
lations and others will be found stated 
in minute detail in those works that 
profess to treat specially of the game. 

In addition to the ordinary game 
there are a few other games, differing 
from it in certain details, to which it is 
requisite briefly to refer ; these are 
six-card cribbage, three-handed crib- 
bage, and fom'-handed cribbage. 

The Six-card Game. — This game 
is said to be greatly inferior to the 
ordinary game, which, as already 
stated, is played with five cards, la 



The First Sup <?' a Fat Haggis is the Bauldest. 



273 



this game the dealer gives to himself 
and his opponent six cards each. Each 
player lays out two of these cards for 
crib, retaining four in hand. The deal, 
the start card, fifteens, sequences, and 
the game point of sixty- one, are the 
same as in the five-card game. The rules 
are also for the most part similar. One 
of the principal difierences between the 
games is that it is the object in the 
five-card game to get thiity-one, and 
then abandon the remaining cards, 
whereas in the six-card game all must 
be played out. 

The Three-handed Game. — The 
name of this species of cribbage indi- 
cates that it is played by three persons 
instead of two, as in the ordinary game. 
The board is made in a triangular shape, 
with three sets of holes in it, of sixty 
each set, and having a game-hole in 
addition. The rules already mentioned 
are applicable to this game ; the playing 
is very similar to that in the game 
already described, and each player acts 
for himself. Five cards are dealt sepa- 
rately, and after the fifteenth, the next, 
or sixteenth card, is dealt for the crib, 
to which each player adds one card, so 
that the crib consists of four cards, and 
each person has four cards in hand. 

The Fouk-handed Game. — This 
game is played by four persons, in part- 
nerships of two, as in whist, and rubbers, 
or single games, may be played. Sixty- 
one is game ; but the players frequently 
agree to go twice round the board, 
which, with the game-hole, makes the 
number a hundred and twenty-one. 
Two of the four players manage the 
scoring, and the other two are not per- 
mitted to touch the board or pegs, and 
the laws already stated are applicable 
to this as well as to the other games. 
Five cards are dealt to each player, 
each of whom lays out one card for the 
crib, which belongs to the dealer. This 
being done, the pack is cut for the start. 
The player on the left hand of the dealer 
leads otf, and the player on his left 
follows, and so on, till all the sixteen 
cards are played out ; the fifteens, the 
sequence, and pairs, &c., are reckoned 
in the usual manner. "When either 



player is unable to come in under 
thirty-one, he declares it to be " a go," 
and the right of play devolves upon the 
player on his left hand. The game is 
lively and amusing, and moderate at- 
tention is all that is required in order 
to play it well, notwithstanding the 
various details ; for which, however, 
our readers must consult the more 
elaborate and complete treatises on the 
game. 

The Scotch. Haggis. — Our 
English readers are not unaware that 
their ingenious neighbours beyond the 
borders occasionally distinguish them- 
selves, if not for cookery, yet for many 
qualities compared with which the culi- 
nary art, important although it be, occu- 
pies but a secondary place. Some of 
our readers, doubtless, believe that no 
dinner occurs in bonny Scotland at 
which the national dish, the haggis, 
does not figure ; and, moreover, that 
the well-known ability, sagacity, and 
caution which distinguish our Scottish 
fellow-subjects, must be traceable to 
their living on this remarkable dish, 
with neither stint nor interruption 
from youth to age. Nevertheless, we 
who have often visited " Caledonia, 
stem and wild," or rather, the native 
land of the haggis, can vouch that the 
dish has unhappily become very rare, 
and that the " great chieftain of the 
pudding race" hardly ever exhibits his 
"sonsy face" at the social gatherings 
in the " Land o' Cakes ;" and that, 
alas ! the roast beef of old England is 
superseding the venerable haggis of 
Scotland, as the language of the Sas- 
senach does that of the Gael. "We feel 
called upon, therefore, to make a record 
of this celebrated preparation, lest, like 
the dodo, it become extinct, and with 
the loss of the haggis, our fellow-coun- 
trymen lose the ability which that 
talent-inspiring food has had so much 
to do in conferring. 

To Cook the Haggis. — Our readers 
will find the following directions ser- 
viceable : — Take a sheep's pluck, clean 
it thoroughly, making incisions into 
the heart and liver, that the cleans- 
ing process may be the better carried 



2 74 Dost thou think there shall be no more Cakes and Ale ? 



out. Parboil it, letting the wind- 
pipe hang out over the edge of the 
pot, and after the water has boiled a 
short time, changing it for fresh 
water. Boil for half an hour: but 
let the half of the liver be so boiled 
that it will become dry and capable of 
being grated ; take the heart, the other 
half of the liver, and part of the lights, 
trim away the skin and all black-look- 
ing parts, and mince them well, along 
with a pound of good beef suet and fom- 
or five onions. Grate the other half of 
the Uver, and have a dozen small onions 
peeled and scalded ready to mix with 
this mince. Have ready likewise some 
finely ground oatmeal, which has been 
toasted slowly before the fire for hours 
till of a light brown colour, and per- 
fectly dry. About two teacupfuls of 
the meal will be sufficient for the quan- 
tity of meat. Spread the mince on a 
boai'd, strew the oatmeal lightly over 
it along with a high seasoning of pep- 
per, salt, and a little cayenne well mixed 
together. Have the haggis bag (which 
is a sheep's stomach) ready and per- 
fectly cleaned, taking care that no part 
of it is thin enough to endanger its 
bursting. Put in the meat prepared as 
described, and along with it half a pint 
of good beef gravy. Do not fiU the 
bag too full; but allow room for the 
contents of it to swell ; add the juice of 
a lemon ; press out the air and sew up 
the bag, and put it into the saucepan, 
pricking it with a needle when it first 
swells in the pot to prevent bursting, 
and let it boil slowly for about three 
hours. 

Luncheon Cake for 
Children. — Procure half a quartern 
of dough from the baker's, roll it out, 
and break into it six ounces of butter, 
add half a pound of moist sugar, two 
eggs, two ounces of candied peel shred 
fine ; beat all these ingredients up, let 
it stand half an hour to rise, and bake 
in a tin or in small loaves at pleasure. 
The dough may be made at home by 
thoroughly mixing with each pound of 
dry flour, a heaped-up teaspoonful of 
Yeatman's yeast powder and a little 
salt, pouring on gradually half a pint 



of cold water or milk, and making the 
dough into the usual consistence very 
quickly. 

A Nice Plain Cake. — This is made 
with baking powder, one pound of sul- 
tanas, a quarter of a poimd of moist 
sugar, one pound of flour, a quarter of a 
pound of butter rubbed into the flour, 
the same weight of candied peel, and 
two dessert-spoonfuls of bakingpowder; 
then add half a pint of new milk, luke- 
warm, and one egg. This cake must 
be put into the oven immediately. 

Another Receipt. — Take a quartern 
loaf of dough, and mix with it half a 
pound of sugar, one pound each of butter, 
raisins, currants, four eggs, two ounces 
of orange peel, two nutmegs, half an 
ounce mixed spices, a few blanched 
almonds, and a few caraway seeds. 

Dough Nuts. — Take two 
dishes and sift three quarters of a 
pound of flour into each. Make a hole 
in the centre of the flour in one of them, 
and pour in a wineglass of the best 
yeast. Mix the flour gradually into 
it, wettiug it with a little milk ; cover 
and set it by the fire to rise for two 
hours. This is setting the sponge. 
Cut up five oimces of butter in pieces, 
and rub it well into the flour in the 
other dish ; add half a pound of pow- 
dered sugar, a little nutmeg, a table- 
spoonful of rose water, and a tumbler 
of milk ; beat three eggs, and stir them 
well into the mixture. Add all these 
ingredients to the sponge as soon as it 
is light ; cover it all up again, and set 
it by the fire for another hour to rise, 
then flour the board, place the dough 
on it, and cut it in shapes, or roll it 
into balls the size of small pippins. If 
it seems too soft, add a little flour. Put 
the dough nuts into boiling lard, fry 
them brown and sprinkle sugar over 
them. 

Dinner Rolls. — One pound of 
flour, a quarter of a pound of butter, 
one tablespoonful of good yeast, one 
egg, a little warm milk. Rub the butter 
into the flour, then add the yeast, 
breaking in the egg. Mix it with a 
little warm milk poured into the middle 
of the flour ; stir all well together, and 



Fish are not to be Caught with a Bird-call. 



275 



set it by the fire to rise ; then make it 
into light (lough, and again set it by 
the fire. Make up the rolls, lay them 
on a tin, and set them in front of the 
fire for ten minutes before you put them 
into the oven ; brush them over with 
egg- 

Abernethy Biscuits. — Dis- 
solve a quarter of a pound of butter in 
half a pint of warm milk, and with four 
pounds of fine flour, a few caraways, 
and half a pound of sugar, make a stiff 
but smooth paste ; to render the bis- 
cuits short and light, add half a drachm 
of carbonate of ammonia in powder. 
Eoll out very thin ; stamp the biscuits, 
pricking them with a fork, and bake in 
tins, in a quick oven. 

Best Gingerbread. — Mix 
two pounds and a half of flour with half 
a pound of butter, the rind of a lemon 
grated, four ounces of moist sugar, and 
half an ounce of pounded ginger ; make 
this into a paste with one pound and a 
half of warm treacle ; lay it in cakes on 
a tin plate, and bake. 

Finger Gingerbread. — Mix two 
pounds of flour with half a pound of 
treacle, three quarters of an ounce of 
caraways, one ounce of ginger finely 
sifted, and eight ounces of butter. Roll 
this paste into the form of fingers, and, 
after a great deal of working and allow- 
ing it to rise, bake on a tin in a rather 
quick oven. 

To keep French Beans 
Fresh for Winter (an Origi- 
nal Receipt). — Procure a wide-mouthed 
stone jar, lay on the bottom of it some 
freshly pulled French beans, and over 
them put a layer of salt; fill the jar up 
in this manner with alternate layers of 
beans and salt. The beans need not 
ell be put in at the same time, but 
they are better if the salt be put on 
while they are quite fresh. They will 
keep good all through the winter. 
When going to use them, steep for some 
hours in fresh cold water. 

Ho"w to manage and 
breed Gold-fish. — On the prin- 
ciple that one fact is worth a shipload 
of arguments, we feel that the best 
information we can gi-\'e on this sub- 



ject is to detail the experience of a 
well-known naturalist, Mr. Carey, the 
honorary curator of the museum at 
Ryde, Isle of Wight. He says: — "In 
the spring of 1866 I put into one of 
my tanks, two feet long, one foot wide, 
and six inches deep, with a rustic bas- 
ket in the centre filled with gravel, and 
planted with watercresses and other 
water plants, three gold-fish, two fe- 
males and one male. Going into the 
room one day I observed the water, 
which had always been clear, very 
muddy. Seeing the water in such a 
disturbed state, I at once knew that 
spawning was going on. I looked with 
a microscope and saw a number of 
little golden balls sticking on the roots 
of the cresses. The thought struck me 
that, if I removed the ova, I could 
breed them, as the fish are known to 
devour their young. I put a handful 
of gravel and some weeds into a glass 
sugar-basin. I then, with a pair of 
tweezers, picked ofi' the roots, with the 
ova sticking on them, and put them 
into the basin. In eight days I had a 
shoal of little fishes. To watch the 
development of the ova, I put three or 
four into a zoophyte trough, which I 
placed underthe microscope and watched 
daily. On the third day a dark spot 
made its appearance ; on the fifth, I 
could trace the form of a fish, curled up, 
with its tail to its head, exactly as are 
seen the whitings trussed for cooking. 
This increased in size until the eighth 
day, when the egg split open, and the 
little fish wriggled out tail first. A 
short time after I removed the fish from 
the basin into a garden seed-pan, about 
one foot diameter and six inches deep. 
In 1867 1 repeated this process, and then 
I distinctly saw the year-old fish swal- 
lowing their brothers and sisters of a 
few days old ; I therefore removed the 
former to a separate pan. The first, 
eighteen months old, are now about an 
inch and a quarter long; the S'' ond, 
six months old, about half an iac'.i. A 
large number of these fish die at about 
six months old. 

"In 1868 I again removed the ova, 
and when the little creatures appeared, 



276 



Pin not your Faith on another's Sleeve. 



I placed them beside their brothers and 
sisters of the year before ; but I speed- 
ily proved that these creatures destroy 
their young." 

To Make Good Coffee.— 
Every one who has been in France 
returns full of praise of the superior 
excellence of the French coffee. This 
depends entirely on the greater care 
with which the extract is prepared. 
In some French houses the morning 
cafe au lait is made in this manner : — 
About a tablespoonful of a strong black 
liquid is poured into each breakfast-cup, 
the cup is then filled up with hot boiled 
milk. Each person sweetens for him- 
self. This very rich essence of coffee 
is made by putting a large quantity of 
coffee into a common French cafetiere 
(which is previously thoroughly heated 
with boiling water), and slowly pouring 
over it a smallquantity of boiling water ; 
the cafetiere is kept close to the fire, 
where its contents can be as hot as 
possible without boUing. "When the 
water has drained through, the essence 
of coffee thus procured is poured off 
into a jug and put away for use. It 
is always used cold. This plan makes 
excellent cafe au lait, without any 
of the oily, unnatural flavour that 
pervades all the "essence of coffee" 
usually sold in England. But nothing 
can be better than coffee made in the 
ordinary manner with the common 
French cafetiere. It is only necessary 
to have good coffee freshly ground (we 
prefer a mixture of two-thi -ds planta- 
tion to one-third Mocha), n xed with 
about an eighth of its weight c ^hicory. 
When made strong with perfci y boil- 
ing water, it will give as good a I verage 
as can be procured. The cafetiere must 
be heated before it is used, and kept 
hot during the process of percolation. 
Of course it is indispensable to the 
proper making of coffee in this way to 
have plenty of boiling milk and loaf 
sugar. 

The Kaffee Kanne. — This 
is the name given to a new and excellent 
kind ot coffee-pot, combining the best 
qualities of the percolator with the 
ordinary cofi'ee-pot. It can either be 



placed on the fire, or heated by means 
of a spirit-lamp. It consists of two 
pots in one, on a moveable tin stand, 
underneath which the spirit lamp ia 
placed. The outer casing or "jacket" 
of tin has a lip, into which suffi- 
cient hot water is poured to fill the 
cavity between the outer and inner pot. 
The Avater in this outside jacket is kept 
boiling by means of the tire or lamp ; 
and the coflfee is put on a tightly fitting 
flannel strainer in the inner pot ; boiling 
water is gently poured over it, and iu 
less than five minutes clear, bright, 
strong coffee may be drawn off through 
the tap in the bottom of the kaffee 
kanne. 

The coffee made in this way is much 
more aromatic, as well as economical, 
than when boiled. We speak from 
some experience, having used the kaffee 
kanne daily for some time, and found it 
in every way satisfactory. It is patented 
by Mr. Ash, and is manufactured by 
the Piston Freezing Machiae and Ice 
Company. 

Pins. — The useful implements so 
called, and which are employed for 
holding together parts of the dress, 
were originally made of bone, ivory, 
silver, and wood, and were frequently of 
a large size. It appears to have been 
about the middle of the fifteenth cen- 
tury when pins such as are now used 
came to be known in this country. 
The number of pins consumed in the 
whole kingdom is estimated at sixteen 
millions per day. There are several 
varieties of pins. One of the best are 
those in which the wire is very stiff, 
and the head and body of the pin are of 
one piece ; and these are likewise greatly 
superior to the common sort. The pro- 
cesses necessary for the manufacture of 
pins are extremely ingenious and in- 
teresting. 

All the various modes of operation re- 
quisite to the art of pin-making em- 
ployed for one pin, would occupy more 
than 71 hours; yet the division of labour 
by means of which such immense num- 
bers are manufactured at one time, 
places them within the reach of every 
one, and at a very moderate price. 



Gardeimig has been the Choice of Kings and Philosophers. 277 



Garden Edgings.—Much of 
the order and beauty of a gardeu de- 
pends upon the edgings that are adopted, 
for if these are uneven and irregular, 
the garden, whether for useful or orna- 
mental purposes, will appear ill-kept, 
hoM'ever beautiful the flowers or valu- 
able the plants may be which it con- 
tains. 

Box Edgixgs. — Edgings are used for 
the separation of the walks from the 
flower borders, and the indication of 
the figures of the beds or subdivisions 
of the garden. Probably the best edg- 
ing formed of a plant is that of dwarf 
box, neatly clipped and frequently 
transplanted ; it possesses several ad- 
vantages, it harmonizes with the plants 
it smrounds, it may be clipped with 
impimity, and it can be arranged in 
any lines that are required. 

The only objection to box edgings is 
that, being a close-growing plant, it 
forms a secure asylum for slugs and 
various other insects, all of which are 
destructive in a garden. 

Thin pavement, such as the Welsh 
slate or Caithness pavement, set on 
edge, is well adapted for the purpose. 
Hard burnt fireclay, bricks, and tiles 
are also employed as edgings, and are 
well suited to the purpose from the 
circumstance that they are capable of 
being fonned into curved lines. Cast 
iron edgings are found remarkably 
useful, from their durability when 
kept painted, and the facility with 
which they can be formed into any 
lines or curves required. Various 
cements and asphalts have been used 
as edgings ; but, as a general rule, they 
have the disadvantage of being afiected 
by the weather. 

Tiles. — The best and most useful 
edgings in a small garden are certainly 
tiles, which are not expensive to 
provide in the first place ; they take 
up very little room, and last good for 
many years. They always look neat ; 
and, if it be desirable to hide them, 
there are many plants used for borders, 
Buch as several species of Sedum, the 
Cineraria maritima, and the sweet 
Alysmm variegata. Any of these, if 



planted close inside the tiles, will quickly 
grow, so as quite to overshadow them, 
and will appear as if they only formed 
the edging. 

Rustic Stands for 
Flowers. — These may be made of 
various forms, and are both useful and 
ornamental when placed on lawns or 
flower-gardens to which hares or rab- 
bits have access ; they afford the means 
of cultivating flowers by placing tlicm 
beyond the reach of these depredators, 
thus proving of no inconsiderable 
utility in addition to their merely 
ornamental character. The figures and 
characters in which these stands may 
be made are infinite in number and 
variety, and without the aid of the en- 
graver we should find it both difficult 
and laborious to furnish descriptions of 
them sufficiently clear. Basket-work 
and wirework are well adapted for this 
purpose, and our readers will find a 
visit of a few minutes to the manufac- 
turer of wicker-work or iron wire orna- 
ments will furnish them with much 
more definite ideas of the forms and 
character of the rustic stands in ques- 
tion, than a mere description, ho%^'ever 
elaborate. Much elegant taste is like- 
wise displayed in the stands ; they 
can frequently be purchased at the 
flower and seed shops in London and 
elsewhere. 

Propagation of Shrubs 
by Suckers. — The various 
methods of propagation are among the 
most diflictilt and curious in the art of 
gardening. One of these modes is that 
of propagating by suckers, which, how- 
ever, is simpler and less difiicult than 
some of the other means of accomplish- 
ing the object in view. Suckers are 
merely the underground shoots or run- 
ners of the plant. Some of these run 
to a considerable distance, such as the 
narrow-leaved ehn, the robinia, the 
physalis, &c. Others are much more 
limited in the length to which they 
travel, as, for instance, the lilac, the arti- 
choke, and the saponaria. In the pro- 
cess of propagating by suckers, all that 
is requisite is to dig up the plant and 
ctit off the small plants or suckers, 



27^ There is no Art that is too Difficult for I/idustry to attain to. 



taking care that a portion of root is 
attached to each ; after which the top 
ought to be reduced by cutting off from 
the fourth to the half of the shoot, in 
order to adapt it to the reduced condi- 
tion of the root ; it must then be placed 
either in that part of the garden set 
aside as the nursery, or, if it be a hardy 
plant, it may be planted in the place 
where it is intended finally to remain. 

Hints on Netting. — Net- 
ting, or knotting, as it was sometimes 
called, was a favourite employment for 
ladies about the end of the last century. 
It seems then to have fallen into dis- 
favour for some time, and latterly it 
has been re^dved, and appears to be 
more fashionable than ever, being the 
foundation on which the beautiful work 
called " Guipiire d'Art " is made. 

The Stitches used in Netting 
are simple and easily learned, and it 
possesses this advantage over either 
knitting or crochet, that each stitch is 
complete in itself, and is so firmly fas- 
tened that it cannot be undone without 
considerable difficulty ; there is, there- 
fore, none of that misery to unskilful 
knitters known as "di'opped stitches." 
The work is pretty and ladylike in its 
execution. 

The Implements are two only, a 
needle and a mesh ; the needles for fine 
netting are of steel, with a split in each 
end, through which the thread is wound. 
The size depends on the kind of work 
to be done ; for wool the needle is of 
bone, or wood if very coarse wool is to 
be used. The mesh, if large, is of 
Avood or bone, flat like a paper folder ; 
if for very fine netting, it is round 
like a knitting needle, but rather shoi-ter, 
and made of steel. 

Diamond Netting is the name given 
to the commonest stitch in netting. To 
commence this, fill the netting needle 
with rather coarse knitting cotton. 
Take a piece of strong cord, form a 
quarter of a yard of it into a round : 
fasten this round either to a screw pin- 
cushion, or to a bridle of tape long 
enough to i)ass under the foot of the 
worker, and to bring the roiind to a 
convenient height ; tie the end of the 



thread in the needle to this ; then take 
a mesh half an inch wide in the left 
hand, hold it close to the cord, put the 
thread over it, and hold it firmly with 
the thumb of that hand. Take the 
needle in the right hand, let the thread 
fall over the mesh and the third finger, 
bring it round under the mesh, and 
hold it between the thumb and first 
finger; then slip the needle through the 
loop, under the mesh and the foimda- 
tion cord. By doing this a loop will be 
formed, which must fall over and be re- 
tained by the fourth finger ; then with- 
draw the third finger, and draw the 
loop off the fourth finger gradually 
imtil it is close up to the mesh ; hold 
the left thumb close over the mesh 
while this stitch is being made. "When 
a proper number of stitches are put on 
the foundation cord, net backwards 
and forwards in the same way till a 
sufiicient-sized piece is formed. A 
little practice soon renders any person 
expert in netting. 

Square Netting is formed by be- 
ginning at the comer on one stitch, 
and netting two stitches in one in the 
last stitch of every row until the size 
required is attained ; then decrease by 
netting two together at the end of 
every row until there is only one stitch 
left. This is the stitch used in Guipure 
d'Art. 

Honeycomb Netting. — This stitch 
is pretty for curtains. It consists 
merely of netting one plain row, then 
net in the ordinary way the second 
stitch before the first all through the 
next row, net the third row plain, and 
begin the fourth with one plain stitch ; 
then net alternately the second and 
first through the whole row. 

Herring-bone Netting is done by 
taking the second stitch first always, 
without a plain row between. 

These two stitches along with Grecian 
netting, which is much more compli- 
cated, are used for netting curtains, 
antimacassars, &c. By far the pret- 
tiest, however, of these patterns, are 
the square and diamond netting Avhen 
they are ornamented by patterns darned 
on them in soft embroidery cotton. 



The Road to Home Happiness lies over Sihall Stepping-stones. 279 



For this purpose the piece of netting 
is required to be stretched to a square 
shape, and then darned. A printed 
pattern for crochet, or even an easy 
Berlin wool pattern, may be followed 
with excellent effect. The Guipure 
d'Art is more troublesome ; the stitches 
being those used in Guipure lace, wbich 
would require more space to explain 
than could well be devoted to it in a 
work like the present. 

Hints on Home Deco- 
ration. — DiAPHANiE. — This is a 
process by means of which coloured de- 
signs may be transferred from the paper 
on which they are originally printed, for 
the decoration in colours of glass which 
is intended to admit light. It is, in fact, 
a method of glass-staining which costs 
only a fraction of the expense of the 
ancient process, produces quite as bold 
and brilliant effects, is sufficiently 
durable for all ordinary purposes, and 
can be practised by amateurs of either 
sex at their own homes. That dia- 
phanie fully answers the pui-pose for 
which it is mainly intended — the stain- 
ing of glass — is abundantly proved by 
the fact that many church windows are 
coloured by means of it, and that they 
are esteemed quite as telling and beau- 
tiful specimens of decoration as those 
that owe their origin to the old and 
expensive art. For ordinary purposes 
the process may be described in a few 
words. In the first place, designs must 
be obtained, and these can be got in 
every variety, and suitable for any size 
of window or pane. First wet the 
hack, or the uncoloured side, with a 
sponge and cold water, and apply a 
coating of prepared transferring varnish 
to the coloured surface with a wide 
camel-hair brush. Then at once apply 
the cemented side to the glass in the 
proper position, and press down with a 
roller. To insure success, two or three 
sheets of paper should be laid upon the 
back of the design before the using 
of the roller is commenced; then begin 
rolling from the centre outward to the cir- 
cumference. The work is now to be left 
until the varnish has become perfectly 
dry, which it will do in two days. The 



design has by this time become printed 
upon the glass, and the next step is to 
remove the paper from w^hich the design 
has been transferred. This is done by 
wetting and gently rubbing with a cloth 
or sponge. "When the paper has been 
wholly removed, a thin coating of 
" clearing liquid " is applied to the de- 
sign, and when this has become per- 
fectly dry, one or two coatings of the 
"washable varnish" are laid on, and 
the work is finished. 

No special knowledge of art is re- 
quired for the practice of diaphanie. 
The work is especially suitable for hall 
and lobby doors and windows, for 
school and chiirch windows, staircase, 
study, and other windows in houses 
where it may be desirable to shut out 
the prospect of a smoke-dried back yard, 
or a range of mews. The special ad- 
vantage of diaphanie is that while im- 
parting a graceful and artistic character 
wherever used, it does not exclude the 
light, and it renders blinds unnecessarJ^ 

It should be specially kept in view 
that the designs must be transfen-ed 
before the glass is fitted to the window, 
and that the coloured side is kept 
in-wards. The glass may be cleaned 
in the usual manner, if ordinary care be 
taken, as the coatings of " washable 
varnish ' ' are quite a sufficient protec- 
tion to the picture. . 

Modelling in Clay. — As an in- 
teresting, intellectual occupation for 
leisure hours, modelling in clay has 
recently been looked upon, especially 
by ladies, with growing favour ; partly 
from the circumstance that the Piincess 
Louise has for years practised it with 
the ardour of an amateur, and at the 
same time with the success of a pro- 
fessional. That modelling is a perfectly 
suitable and becoming, as it certainly is 
a fascinating employment for ladies, is 
established beyond question by the mere 
fact that our gifted princess practises it. 
The occupation is really a cleanly one, 
though at first it might not be thought 
80. The clay employed is fine white 
clay — the clay of which pipes are made, 
— and is readily removed by washing. 
And though no sensible amateur would 



28o 



Difficulties give way to Diligence. 



willingly set up his modelling apparatus 
in a dxawing-room if he could obtain 
the use of a room less expensively fur- 
nished, yet even here the work may be 
carried on by an ordinarily careful 
person -without endangering carpet or 
furniture. 

Of the noble art of sculpture, model- 
ling is by far the most important part — 
is the only part, in fact, which exclu- 
sively employs the genius of the sculp- 
tor himself; for the subsequent pro- 
cesses of casting and carving in marble 
are carried out in great part, if not 
entirely, by workmen and assistants. 
The tools employed are chiefly those 
with which nature has furnished us — 
the fingers and thumbs ; and, as clay 
can be purchased for a mere trifle, the 
materiel required in modelling will 
cost the amateur no more than a very 
few shillings. 

Under the article designated Wood- 
carving (page 281), it is stated that 
that art will be prosecuted all the more 
successfullj'' if the student have ac- 
quired some little skUl in modelling; 
for this accomplishment will enable 
him to produce a model of the object 
he designs to carve ; and this pattern 
wiU be a guide whereby he may work 
with certainty, and thus he will have 
provided against failure — the waste of 
material and the -loss of time. But 
modelling should be pursued for its 
own sake — it is its own reward. And 
the reward is not long deferred if the 
student work with care ; for it is a well- 
known fact that satisfactory results are 
produced by a less amount of labour in 
modelling than in drawing or painting. 

In carving we cut down our material 
to the desired form ; in modelling we 
build up our clay to the required form. 
The process consists of laying on the 
clay and smoothing down until gra- 
dually the model assumes the full pro- 
portions of the object we desire to re- 
produce. Siippose, then, we have to 
copy a vase in low relief, from a plaster 
cast. We place the cast before us ; 
and, having provided a slate slab, we 
draw upon the slab the outline of the 
cast with a slate pencil. Preserving 



this drawing as the outline, we com- 
mence to lay on the clay, modelling it 
as we proceed with the fingers. This 
process is continued until the model 
projects from the slab precisely as the 
vase does in the casts ; and is, in fact, 
a fac-simile of it. If the vase have no 
ornamentation upon it — and the sim- 
plest possible copy should be selected 
for a first attempt in modelling — this 
work may all be done with the fingers. 
When there is ornamentation, the clay 
must be laid on cautiously and worked 
into form by means of the tools, which 
are usually made of boxwood, with 
points resembling the extremities of 
the fingers in shape. When the 
student has had some little prac- 
tice in manipulating the clay and re- 
producing simple forms, he should 
attempt to copy a simple mask — like 
that of Dante — in which the surfaces 
are broad, the features large and sharply 
defined, so that the whole of the work 
may be done with the thumbs and 
fingers. These masks or faces may be 
obtained at a trifling cost from any 
figure-moulder. 

To Copy Masks, we requii-e a 
board over two feet in length and 
more than a foot broad. We fix 
the plaster cast toM'ards one end of the 
board ; and having wetted the other 
extremity to make our clay adhere, we 
proceed to build up the clay until the 
mass has assiuued the proportions of the 
cast. The process wiil consist of lay- 
ing on the clay and smoothing it down 
with the thumbs. We must have re- 
course to tools in fioisbing the lines of 
the eye, the nostril, and the mouth. A 
finished surface can be given by means 
of pressing the clay all over firraly with 
the tbiimb. While copying a mask or 
bust, the amateur will take care to keep 
the work damp by covering it with a wet 
cloth. After some practice in cojjying 
masks the student may attempt fruit 
and foliage, decorative work, and studies 
in still life. He may afterwards at- 
tempt a medallion portrait or a bust ; 
but, by the time he has so far advanced 
as to be able to grapple successfully 
with these tasks, he will have acquired 



Dexterity comes by Experience. 



281 



more knowledge of his subject than we 
in the limits of this article can give. 

Wood-Carving. — One of the most 
interesting varieties of home decorative 
art is carving in -wood. Hundreds 
of articles that are in use in every 
drawing-room, boudoir, library, and 
dressing-room, may be made orna- 
mental, and even artistic as well as 
useful, by being carved ; while the 
amount of technical skill required to 
produce very pleasing effects may 
easily be obtained by amateurs of either 
sex without the aid of a master. We 
do not say that wood-carving can be 
practised, like de'calcomanie and dia- 
phanie, with the same success by all ; 
but a moderate degree of proficiency 
may readily be attained by every atten- 
tive amateur, while the higher regions 
of the art lie open to all those who arc 
at once neat-handed, tasteful, and able 
to draw or model. That wood-carving 
for the puqioses of the decoration of 
home may be mastered without extra- 
ordinary effort seems to be proved by 
the fact that tliis domestic art — if we 
may so name it — has established itself 
as a fashionable amusement, and a 
usefid evening employment, for both 
ladies and gentlemen. 

The Gouge, Chisel, and Mallet, 
are the chief implements used in wood- 
carving ; but a properly furnished tool- 
box ought to include a rasp, file, 
and grounding-punch, as well as the 
necessary stock of gouges and chisels, 
amounting in number to from one to 
two dozen. The use of the various 
tools must be learned by practice ; but 
of course, even at the beginning, the 
amateur will understand that the large 
gouge with the rounded corners is to 
be used for "blocking out;" the V 
chisel, so named from the shape 
of its sbarp-pointed blade, is used for 
cutting deep, narrow lines ; the file for 
finishing, and the grounding punch for 
stamping the roughened background 
when the carving is finished. 

The Practice of Wood-Carving. — 
The drawing and cutting out go together 
through every stage of the process ; 
indeed, the carver may be said to draw 



^vith his chisel just as a painter is said 
to draw with his brush, or the engraver 
with his burin. Every cut of the 
chisel, then, should be made with the 
aim of striking the outline of the object 
on which the carver is engaged. 

Carving in Low Relief. — Carving 
in low relief is a design in which the 
objects project only slightly from the 
background. The design is either drawn 
upon the block, as in the case of wood 
engraving, or the drawing, on paper, 
is pasted upon it. The carver has then 
before him the objects and the ground, 
and he sets to work "sinking" the 
ground to the requisite depth with a 
medium-sized gouge, and afterwards 
levelling it with a chisel. The objects 
are left standing out in relief, and the 
upper surface of these has then to be 
formed. Suppose the design of which 
we have been speaking is intended fur 
a picture-frame, and consists of leaves 
and flowers growing from a twisted 
stem. We draw or paste this design 
upon the wood of the fiame, and we 
then " sink" the ground. The flowers, 
leaves, and stem Avill then be lefl in 
outline, but ^vith flat surfaces. Our 
next business is to round the stem, to 
hollow out the undulations of the leaves 
with a large gouge, so as to give them 
the exact form they appear to have on 
a shaded design, and to carve the petals 
of the flowers. To give distinctness 
and strength we then cut out the wood 
round the edges of the pattern with the 
sharp V chisel. Sand paper may now 
be applied to the pattern « discretion, 
and the ground made uniform in tone 
and texture by stamping with the 
grounding punch. 

Bold Carving, or carving in high 
relief— that is, when the object projects 
boldly from the block, — is more diffi- 
cult. Suppose, merely for example, 
that we had to carve in wood a copy of 
one of Landseer's lions couchant on its 
pedestal in Trafalgar Square. This is 
a simple subject, but on that account 
it will seiwe all the better as an 
illustration of the different processes of 
"bold" carving. Our first necessity 
will be to procure a prepared block of 



282 



Dogs Bark as they are Bred. 



walnut or other suitable wood, of (say) 
eight inches in length, six inches in 
breadth, and four and a half inches in 
depth. We shall require two designs ; 
one of which gives a "plan" of the 
subject, or the appearance it would 
present when looked at from above ; the 
other presents a side view. On the top 
of the block we draw or paste on the 
" plan," and on the sides of the block 
we draw hoj'izontal lines to mark the 
line of the top of the pedestal, and the 
line of its base. We then, beginning 
at the top, block out the design, using 
the mallet in the right hand, and ap- 
plying the suitable gouge with our 
left. The "plan" on the top will 
keep us from catling in on the figure, 
and the lines round the sides will keep 
us from cutting down into the pedestal 
and groimd. On the side of the block 
we then draw the outline of the figure, 
the pedestal, t&c, and proceed to clear 
away the useless wood. The work is 
now blocked out, and, laying down our 
mallet and taking the handle of the 
gouge or chisel in our right, and 
guiding and steadying its blade with 
the fingers of our left, we proceed to 
the details, cutting out the various fea- 
tures, and completing the work. Work 
of this kind is perhaps best done from 
a model. (See Modelling, page 279.) 

Care should be taken never to cut 
exactly with the grain, else the carver 
will be liable to split the wood. The 
necessary tools for wood-carving may be 
obtained from the regular tool-makers, 
and at fancy shops. At the latter also 
designs may be obtained. 

The Domestic Dog. — 
" More docile than man," says the 
eloquent Butfon, " more obedient than 
any other animal, he is not only in- 
structed in a short time, but he also 
conforms to the dispositions and man- 
ners of those who command him. He 
takes his tone from the house he in- 
habits ; like other domestics, he is dis- 
dainful among the great, and churlish 
among clowns. He knows a beggar 
by his clothing, by his voice, or his 
gestiu'es, and forbids his approach. At 
night, when the protection of the house 



is committed to him, he seems proud 
of his charge ; he continues a watchful 
sentinel; he goes his rounds, scents 
strangers at a distance, and gives them 
warning of his being on duty. If they 
attempt to break in upon his territories, 
he becomes more fierce, flies at them, 
threatens, fights, or either conquers 
alone, or alarms those who have an 
interest in coming to his assistance ; 
and when he has conquered he quietly 
reposes upon his spoil, and abstains 
from abusing his victory, giving thus 
a lesson at once of coirrage, moderation, 
and fidelity." 

These are eloquent M^ords, but not 
more eloquent than the subject most 
justly merits. We shall now present 
our readers with a few notices of those 
dogs which principally come under the 
description of domestic dogs, omitting 
those which are sporting dogs, strictly 
so called. 

The Newfoundland Dog. — This 
dog is remarkable for the symmetry of 
his form, as well as for his acuteness. 
There are two distinct breeds of this 
species — one large and the other small. 
The larger variety measures fiom the 
tip of the nose to the point of the tail 
about six feet and a half. His feet are 
webbed, and as a water-dog he has no 
equal, being capable of swimming and 
floating for hours without suffering 
from the long immersion. He possesses 
extraordinary sagacity, which has been 
repeatedly displa5'ed in saving persons 
in danger of drowning. Of his extra- 
ordinary skill in this respect very many 
striking evidences are on record, all 
attesting the great value of the animal. 
He makes an excellent watch-dog. 

The Old English Mastiff. — This 
dog is a native of England, but is by 
no means so generally met with as the 
dog above referred to. He is remark- 
able for his great courage and power. 
His height is generally about twenty- 
nine to thiiiy-one inches, and when 
M^ell broke and of fine temper — an 
indispensable quality in an animal of 
such great physical strength— he is an 
invaluable dog for a keeper, and more 
to be trusted than the Newfoundland. 



DflS's that Bark at a Distance never Bite. 



'83 



His sense of smell is very acute, and 
ho is capable of discharging the duties 
of a watch-dog with admirable fidelity 
and vigilance. 

The Watch-Dog. — A great many 
varieties of the dog possess the instinct 
by which they are led to watch and 
protect the propei-ty of their masters, 
but in those properly called watch-dogs 
this faculty is most highly developed. 
The dog now referred to has not the 
long flowing hair of the collie or shep- 
herd's dog, but is nearly smooth. He 
is a trusty and faithful servant, and 
has great sagacity, and watches with 
great assiduity his master's cattle, and 
is invaluable as a guard to the house- 
hold during the night. 

The E.\glish Terrier is one of the 
oldest breeds of dogs in this country. 
He is elegant and graceful in figure, 
and possesses a merry and active tem- 
perament, and his companionable qiui- 
lities make him a favourite both in the 
house and out of doors. Kept in the 
house at night, his acuteness and vigi- 
lance are such that he never fails to 
discover the approach of an inti-udcr 
upon the premises, and gives timely 
and certain notice. 

The Skye Terrier is so well known 
as to require little description, but the 
varieties of this dog are innumerable. 
These dogs are all remarkable for rough 
and shaggy coats ; according, however, 
to some of the best authorities in Skye, 
the purest breeds have wiry hair and 
a verj' short tail, which latter appendage 
is understood to be elongated by cross- 
ing with less puie members of the tribe. 
Some of these terriers are remarkable 
for the great length of the body as 
compared with its height ; sometimes 
the animal is three and a half times 
longer than it is high. The profusion 
of hair with which these dogs are some- 
times invested is one of their most 
remarkable features, the coat being so 
developed in some instances that the 
ears, legs, and tail all form one thick 
mass, and the animal has the appearance 
of an animated door-mat, nothing being 
visible but the point of a black nose 
and a pair of bright dark eyes. All 



these rough terriers are, like their 
English cousins, excellent dogs for 
vermin, although some of them possess 
greater virtues in that respect than 
others. They are frequently excellent 
household dogs, and extremely vigilant, 
and are generally possessed of a gentle 
and loving temperament. 

The King Ch.\rles. — This is a very 
pretty dog. The best description ought 
to have a silky coat of straight and 
abundant hair, and of a rich colour — 
black and tan, — and entirely free from 
white ; the cheeks and inner margin of 
the car and the lips ought to be tan, 
and over each eye should be a spot of 
the same colour, these patches being 
always an important feature in the 
animal. In the time of Charles II., 
from whom the dog has his name, the 
most popular colour was liver and 
white ; but the black and tan has now 
superseded it, and is considered the 
speciality of the breed. 

The Blenheim Spaniel derives his 
name from the seat of the Diikcs of 
Marlborough, where he Mas originally 
carefully bred. The real origin of this 
dog seems to be doubtful ; but it is 
stated to have been a favourite so far 
back as the time of Henry VIII. , and 
that the little "dogge" which Queen 
Mary of Scotland had with her on the 
scaffold was of this breed. The colour 
of the pure-bred Blenheims is red and 
white, and the red should be of a rich 
yellow or golden hue, and well defined. 
When well-bred, it is of a lively tem- 
perament; and although more capricious 
than the King Charles, it is said to be 
capable of great attachment. It is a 
favourite drawing-room dog. 

The Maltese Dog resembles a Skye 
ten-ier of diminutive size, biit its coat 
is silky and pure white. It is a very 
animated little animal, and well adapted 
to the drawing-room. 

Toy Dogs. — The principal of these 
are the toy terrier, the Italian grey- 
hound, the lion dog, the small poodle, 
and tlie pug, all of which are mere 
pets, having merely a fictitious value, 
and only suitable as companions for the 
fair occupants of the drav."ing-room. 



284 Dogs never go into Mourning when a Horse dies. 



Management of Dogs. — All dogs 
are capable of education, althougli it 
is certain that great difference in intel- 
ligence is known to subsist between 
individuals even of the same species. 
There are stupid dogs and clever dogs, 
»8 there are clever and stupid members 
cf the human family. Clever or stupid, 
however, dogs kept in a dwelling-house 
ought to be taught good manners ; to 
be silent, and to lie down when so 
ordered ; to refrain from leaping on 
the knees of strangers ; and not to sit 
watching and staring at meals, as if 
coveting the food partaken of by their 
master and mistress. To make them 
behave well, they must be taught when 
young ; and one of the best modes of 
doing this is to let them he certain of 
being punished if disobedient, and re- 
warded when dutiful. A clever dog 
will soon be able to comprehend and 
act upon a look, a sign, or a word. 

The Feeding of Dogs. — ^The dog 
is naturally carnivorous, but when 
domesticated he does not refuse fari- 
naceous food, especially if early accus- 
tomed to it. Those who keep dogs 
ought not to leave their feeding to the 
scraps they may chance to obtain at 
the breakfast or dinner table ; more- 
over, irregular supplies are injurious 
to the animal's health. The dog ought 
to have his regular meals, and his food 
should be chiefly flesh of some kind, 
boiled and cold ; when given raw, it is 
apt to produce some ferocity of temper, 
and to cause him to have an offensive 
smell. If possible, the dog should be 
induced to eat a little farinaceous food 
along with his meat. Liver is not 
proper food for a dog, unless occa- 
sionally, as it acts as an aperient ; but 
any ordinary pieces of meat or tripe 
will suit very well. Few things are 
more wholesome for a dog kept in the 
house than the meat biscuits lately in- 
troduced. The dog ought to be fed only 
once a day if he gets as much as he re- 
quires, and this allowance should be 
given in the morning or forenoon ; but as 
he requires to drink frequently through- 
out the day, care must be taken to give 
him plentj of pare water. 



Health of the Dog. — To maintain 
a dog in vigorous health he must have 
abundant exercise in the open air, and 
be kept clean. Washing him keeps him 
in health, frees him from irritation of 
the skin, and destroys fleas. Every 
house-dog or lap-dog ought to be 
■washed once a week with soap and 
water, and delicate dogs ought after- 
wards to be combed and brushed, and 
dried with a hard cloth. "Washing is 
absolutely indispensable — independ- 
ently of the consideration of health— 
where the dog has a thick coat of hair, 
as the Scotch terriers have ; he is apt 
to contract an offensive smell, the causes 
of which, for the animal's own sake, as 
well as his owner's, ought to be at once 
removed. 

Diseases of Dogs. — The dog is sub- 
ject to many diseases. Fever of a simple 
character, influenza, the distemper— 
which is tjrphus fever, — rheumatic 
fever, bronchitis, asthma, dropsy, are 
only a few of the ailments to which 
he is liable. In all such cases the 
advice and aid of a person of skill in 
the treatment of canine maladies should 
be at once obtained. These maladies 
and their treatment constitute a subject 
of great intricacy, as there is a very 
great difference between man and the 
dog in the mode in which medicines 
act. Aloes and rhubarb, which we 
know to be purgatives, are not so to 
the dog. Common salt in apparently 
small doses acts so powerfully as an 
emetic as to be dangerous, and in large 
doses it is a poison ; minute doses of 
mercury are quickly followed by saliva- 
tion, which in the human patient it 
often takes considerable time to pro- 
duce; the secale cornutmn, so powerful 
in its specific action in the human sub- 
ject, produces in the dog no effect but 
that of vomiting. These show how 
necessary it is that skill and know- 
ledge should be possessed by those 
who attempt the treatment of canine 
disordeis. Humanity and benevolence 
alone suggest that these faithful crea- 
tures, so dependent upon us, and who 
doubtless owe many of their maladies 
to domestication, ought never to be 



Dogs thai put up many Hares kill none. 



285 



subjected to the harsh and cruel treat- 
ment of the ignorant. 

Management of Pet Dogs. — "We 
abridge the following from " Stone- 
henge," one of the highest authorities 
on dogs: — ""We will suppose that a 
puppy six weeks old, and of a breed 
not exceeding 15 lb. weight, is pre- 
sented to one of our readers ; what 
is to be done ? First, let it be provided 
with a warm basket lined with some 
woollen material, which must be kept 
scfupulously clean. It must not be 
permitted to lie upon a stone floor, 
which is a fertile source of disease ; 
bare wood is better than carpet, and 
oilcloth superior to either. In the 
■winter season the apartment should 
have a fire, but it is not desirable that 
the puppy should lie basking close to it. 
Even in cold a gleam of sunshine does 
young creatures good, and the puppy 
should be allowed to obtain it through 
a window in the winter, or without 
that protection in the summer. It will 
take exercise enough in playing with a 
ball of worsted until it is ten weeks 
old ; after that time a daily run in the 
garden or paddock will be of service, 
extending to an hour or an hour and a 
half. After this age, two or three hours 
a day, in periods of an hour each, will 
be of service. 

Food for a Puppy. — Until after the 
tenth week, cow's milk is almost essen- 
tial to the health of the puppy. It should 
be boiled and thickened at first with fine 
wheat flour, and after the eighth week 
with a mixture of coarse wheat flour 
and oatmeal. The flour should be 
gradually increased in quantity, at first 
the thickness of cream, adding meal 
in quantity sufficient to make a spoon 
stand up in it. If the bowels are re- 
laxed, the oatmeal should be diminished, 
or if confined, increased. This food, 
varied with broth made from the scraps 
of the table, and thickened in the same 
way, will suffice up to the tenth or 
twelfth week, after which a little meat, 
with bread, potatoes, and some green 
vegetables, may be mixed together and 
gradually introduced as the regular 
food. The quantity per day wiU of 



course vary according to the size of the 
puppy; but it may be laid down that, 
for each pound the puppy weighs, an 
ounce of solid food will be sufiicicnt. 
From the time of weaning up to the 
tenth week it should be fed four times 
a day ; then up to four months, three 
times ; and afterwards twice until full 
grown, when a single feed will, in our 
opinion, conduce to its health, though 
many prefer going on with the morning 
and evening supply. 

When the puppy is full grown, meat, 
bread, and vegetables (either potatoes, 
carrots, cabbage, cauliflower, or parsnips) 
in equal proportions will form the proper 
diet, care being taken to avoid bread made 
with much alum in it. Dog biscuits, if 
sound, answer well for pet dogs ; but the 
quantity required is so small that in most 
houses the scraps of the bread-basket are 
quite sufficient. Bones should be sup- 
plied daily, for without them not only are 
the teeth liable to become covered with 
tartar, but the digestion is impaired 
for want of a sufficient secretion of 
saliva. If the above quality and quan- 
tity of food and exercise are given, in 
combination with the protection from 
eold recommended, the pet puppy will 
seldom require any medical treatment. 

Distemper in Puppies. — Some- 
times, in spite of the most careful 
management, it will be attacked by 
distemper; but with this exception 
the properly treated pet dog will pass 
through life without submitting to the 
attacks of this disease, w^hich is dire in 
its effects upon the canine race. If care 
is taken to keep the bowels open, no 
medicine will ever be required ; but 
sometimes this is neglected, and then 
recourse must be had either to castor 
oil or the compound rhubarb pill — the 
dose being one drop of the former or 
half a grain of the latter to each pound 
the puppy weighs. If the oil is stirred 
up wath some milk the puppy will take 
it readily enough, but care should be 
taken that the quality is good. The 
compound rhubarb pill may be given 
by opening the mouth with the left 
hand, dropping in the pill, and pushing 
it down the throat as far as the finger 



286 



A Dry Cough is the Trumpeter of Death. 



will reach. If the liver is not acting, 
half a grain to a grain of blue pill may- 
be added to either dose, and repeated if 
necessary every day or every other day 
till the desired eifect is produced. 

Respirators. — The apparatus 
so called is intended for the use of per- 
sons subject to delicacy of the bron- 
chial tubes, and the consequent irrita- 
tion too frequently caused either by the 
sudden vicissitudes of temperature to 
which this climate is liable, or by sud- 
denly passing out of a chamber arti- 
ficially heated into the open air. The 
mode in which the apparatus works is 
sufficiently scientific to render it ex- 
tremely probable that it may be a highly 
beneficial invention. The principle is 
easily understood. The person using 
the respirator places it over his mouth, 
or over both nose and mouth, and 
breathes through it in the ordinary 
manner. In the act of exhaling, the 
warm air from the lungs parts with its 
caloric to the metal tissues through 
which it passes, and the cold air which 
is immediately afterwards inhaled, has 
imparted to it a considerable portion of 
the caloric which the metallic part of 
the apparatus had just received. By 
this means any sudden access of very 
cold air is prevented, and the conse- 
quent irritation of which the cough is 
the symptom and indication. All medi- 
cal men agree in the impoi-tance of 
checking a cough when it is possible to 
do so without danger, for it is well 
known that a cough which originates 
merely in irritation of the delicate mem- 
branes of the bronchioe, freqxiently ag- 
gravates and increases the irritation, 
and the cause and effect become reci- 
procal. 

Cold Air, a Tonic. — It is proper to 
remember that cold air is itself a tonic, 
and that to breathe continually through 
a respirator would deprive the person so 
breathing of the invigorating efi^ects of 
breathing a cool atmosphere. We ap- 
prehend no wise and experienced medi- 
cal adviser would therefore coursel his 
patient permanently to use the respira- 
tor, but only in such instances as shall 
prevent the irritating efi:'ect of sudden 



changes, one of the most frequent causes 
of pulmonary diseases in this country, 
and which are of comparatively rare 
occurrence in those climates where 
sudden changes of atmospheric tempe- 
rature rarely take place. 

The Walnut.— This is one of 
the most ornamental of park trees, and 
not only so, but it is variously useful. 
It is a native of Persia and the south 
side of the Caucasus, and was intro- 
duced to this country from France in 
the sixteenth century, and at that time 
called Gmil nut. In its unripe state 
the fruit of the walnut is much used for 
pickling. When ripe it forms a plea- 
sant constituent of the after dinner 
dessert. In France and Savoy the oil 
is expressed from the kernel, and ia 
much used by painters, supplying the 
place of almond oil. In Spain the cooks 
strew the gratings of old and hard nuts, 
these being first peeled, over their tarts 
and other meats. Walnut leaves, 
strewed on the ground, annoy worms, 
those pests of the lawn and croquet- 
ground, and if macerated in warm 
water, they yield a liquor which, if 
poured on the ground, destroys worms. 

Walnuts as Medicine. — In medi- 
cine the unripe fruit is used for the 
same purpose. *' The more walnuts 
one eats," says Pliny, "with more 
ease will he drive worms out of his 
stomach." Its wood, in consequence of 
its beautiful granulation, is of much 
commercial value for cabinet woi'k. 
The varieties of the walnut most com- 
monly cultivated for the fruit are the 
"early round oval," "double large 
French," the "tender shelled," and 
the "thick sheUed." The "highflier 
of Thetford," however, is said to be the 
best variety known. 

Propagation of the Walnut. — 
The most common mode is to propagate 
from the nut or seed. It is also pro- 
pagated by a species of grafting called 
" marching," by budding, and by graft- 
ing by the "approach" method. In 
any common fertile soil the walnut will 
succeed, but it thrives best in a good 
depth of loam, mixed with sand or 
gravel. Those who intend planting 



JVrife with the Learned, but Speak with the Vulgar. 



587 



■walnuts sbould procure plants from the 
nursery, either inarched or budded, and 
in OS advanced a stage of growth as 
i? compatible with their safe removal. 
Plants from eight to twelve years old 
may be safely removed, if properly 
prepared by previous transplantation. 
Plants for fniiting should be planted 
twenty feet distant from each other. 
The usual period at which they com- 
mence bearing is eighteen or twenty 
years. The fruit is produced on the 
extremities of the previous year's shoots ; 
it ripens in September and October, 
and should be gathered so aa not to 
injure the tree. 

Best Inks. — Black Ink. — A 
method of making this has boon recom- 
mended which is worthy of notice. 
Put into u stoneware jar, containing 
a gallon of water, three-fourths of a 
pound of bruised nutgalls, and then, 
twenty-four hours after, add six ounces 
of copperas, six ounces of gum arable, 
and four or five drops of creosote. The 
vessel is to be closed and left for two 
or three weeks, but shaken every two 
days. The contents are then allowed 
to settle, and the clear liquor will be 
fit for use, of a deep black. 

Indi.v Ink for Ordinary "Writino. 
— India ink is composed of carbon, and 
will keep for any length of time with- 
out undergoing change, although dis- 
solved in water. Neither great heat 
nor extreme cold affects it. All that 
is requisite is to keep the liquid from 
evaporating — so far as that is possible, 
—and to i)rotect it from dust. The 
solution makes an excellent ink, and 
is of a fine black. Sbcpennyworth of 
Chinese ink Avill furnish half a pint 
of ink, being soluble in that r|Uantity 
of water. This ink, in colour and 
durability, is said to exceed all others. 

Scarlet Ink. — Digest with one 
ounce of liquor ammonias one ounce 
of garanciin, add a pint of cold distilled 
water, and triturate in a mortar ; filter, 
and dissolve in the solution half an 
ounce of gum arable ; or dissolve in 
three ounces of liquor ammoniae twenty 
grains of pure carmine, adding eighteen 
grains of powdered gimi. 



Sympathetic Inks. — Take an ounce 
and a half of zaflfre, which is the resi- 
duum left after the sulphur, arsenic, 
and other volatile stibstances are ex- 
pelled from cobalt by calcination, — put 
it into a glass vessel with a long and 
narrow neck, and pour over it an ounce 
measure of strong nitrous acid diluted 
with five times its bulk of water. Keep 
it in a warm place for ten or twelve 
hours, and then decant the c^arest 
portion of the liqiiid. Ilaving done 
this, pour about as much more of the 
diluted acid on what remains, which 
must be kept for as long as before, and 
then decantod and mixed with what 
was obtained by the first operation. 
All this being done, dissolve in the 
liquid two ounces of common salt, and 
the ink is ready for use. "Write with a 
clean quill pen on white paper, and as 
long as the writing is exposed to the 
ordinaiy temperature of the air it is 
invisible. When the paper is heated 
at the fire or in a hot sun the characters 
will appear, but they will become in- 
visible again when the paper cools. 

Diluted Sulphuric Acid mixed 
with a good many times its bulk of 
water, will likewise form a species 
of sympathetic ink. "Write with a 
clean quill pen on white paper with 
this solution, and the letters are en- 
tirely invisible, and will remain so for 
any length of time ; but if the paper be 
held to the fire the words and letters 
become of a fine black. In this case, 
however, they do not disappear, but 
remain as if wTitten with the ordinary 
black ink. 

Balsam for the Hair.— 
The following recipe is said to bo 
highly worthy of attention : — Sulphate 
of quinine, half a drachm ; acetic acid, 
one drachm ; white wax, one ounce ; 
almond oil, three ounces ; otto of rose- 
mary, half a drachm. Put the quinine 
into a cup and add the acid, stirring 
them together with a silver spoon; 
then add the wax and the rosemary ; 
put the cup into boiling water till the 
wax is melted, and then add the oil. 
"NVhile the mixture cools keep stirring 
it occasionally. 



288 



Feasiing tnakes no Friendship). 



Toilet Vinegar. — Half a pint 
of Bordeaux, or of the best white wine 
vinegar ; half a pint of pale rum ; 
essence of bergamot, rosemary, and 
marjoram, a drachm each; and one 
pint of rose or elder-flower water. Mix 
the perfumes with the spirit, then add 
the vinegar, and lastly, the rose water. 
If not perfectly bright it may be 
strained through blotting-paper. 

Needles . — It appears that needles 
such as we at present use, and which 
were originally called Spanish needles, 
were introduced into this country in the 
reign of Queen Elizabeth. Every 
sewing needle passes through the hands 
of 120 different operatives before it is 
complete ; and M^ere it not for this di- 
vision of laboiir, the price of these use- 
ful articles would not only be immensely 
greater than it is, but they would be 
beyond the reach of ordinary people, 
and their manufacture would neces- 
sarily be extremely limited. 

Ne>Ar Needle Threader. — 
This is a new and most ingenious in- 
strument, enabling those whose sight is 
defective easily to thread a needle. It 
is an excellent contrivance for the pur- 
pose, and can easily be obtained at a 
very moderate cost. 

The Chameleon Top.— A 
very amusing toy so called has lately 
been produced, and has become very 
popular, both from its simplicity and the 
optical effects it produces while spin- 
ning. It is an amusing plaything for 
the nursery, as well as a scientific toy, 
and can be had at any toy-shop. 

To remove Smoke Stains 
from Marble. — Take a large 
lump of Spanish whiting, soak it in 
water, not more than enough to moisten 
it, and put into the water a piece of 
washing soda ; put some of this whiting 
on a flannel, and rub the marble re- 
peatedly, leaving the whiting on for 
some hours. Wash it all ofi^ with soap 
and water, dry well, and polish with a 
soft duster. 

Potatoes. — A ia Maitre 
d' Hotel. — Boil the potatoes and let 
them become cold. Then cut them 
mto rather thick slices. Put a lump of 



fresh butter into a stew-pan, and add a 
teaspoonful of flour. When the flour 
has boiled a little in the butter, add by 
degrees a cupful of broth. Boil up, 
and put in the potatoes, with chopped 
parsley, pepper, and salt. Let the 
potatoes stew a few minutes, then take 
them from the fire, and when quite off 
the boil add the yolk of an egg beaten 
up with a little lemon juice and a table- 
spoonful of cold water. 

Fried Potatoes. — The best way is 
to half boil the potatoes, then cut them 
up into slices, and fry them in butter. 
When the potatoes are brown, drain off 
the fat, strew a little salt over them, 
and let them be eaten while they are 
hot and crisp. Potatoes may be fried 
without being parboiled, and even when 
boiled and become cold. 

Mashed Potatoes. — Potatoes for 
mashing should be as nicely boiled as 
if they were intended to be eaten with- 
out further preparation; only they 
should be dressed a little more, though 
care should be taken not to let the 
water get into them. The farinaceous 
part should be pounded up, with a 
small quantity of the freshest butter, 
the yolk of an e.gg well beaten, and a 
little pepper and salt ; add, if possible, 
a little cream, and put the mashed 
potatoes into the .oven to brown them. 
Mashed potatoes ai-e also very nice if 
made up into round balls, covered with 
yolk of egg, and fried a light brown. 
They might with great advantage be 
mixed with some cold fish finely shred, 
and a little chopped parsley. In many 
families the cold remains of fish are 
often thrown away, which would answer 
this purpose extremely well, and form 
a very savoury dish. Garnish with 
fried parsley. 

Sweet Potato Balls. — Boil the 
potatoes, then carefully mash them. 
Boil a pint of milk ■with some lemon 
peel, a little sugar, and salt. When 
the milk boils add the potatoes, so as to 
form a tolerably thick mash. When 
cold make it into balls ; cover them 
with bread crumbs and yolk of egg. 
Fry of a nice brown colour, and serve 
with sugar strewed over them. 



Hail, Day revered f for ever Glorious Morn ! 



289 



Christmas. 
The "Waits. 
Dreams, ma%y dreams! yet through 
my wayward dreaming 
The old sweet images half veiled 
appear ; 
Love, Life, and Death, in some mys- 
terious seeming, 
Ghost-like, yet lifelike, now are 
hovering near. 
But in my world of visions floating, 
dying, 
Weird minstrels witch the nights 
with elfin strain ; 
And with JEolian breath o'er my heart 
flying. 
Their music heralds " Christmas come 
again." 

CnuisTMAs ISIonx. 
Morn, happy mom ; the touch of in- 
fant kisses, 
The grasp of friendly hands the day 
records ; 
The glance that speaks a whole round 
world of blisses — 
A tenderer greeting than tho tender- 
cst words. 
And chastening all o\ir simple home 
rejoicings 
Comes a sweet influence from this 
hallowed mom. 
As when on Judah's dusky plains the 
Voicings 
Of angels sang, " To us a Child is 
born! " 

The Chilies, 
Slow grows the day— tho Grange its 
snowy cover 
Raises against tho ever-brightening 
sky; 
Scarce "seen, the roots around the 
belfry hover, 
"WTiile loud and cheerily, and blitho 
and high, 
The conscious bells ring out in joyous 
chiming 
A message of Good-will to all Man- 
kind, 
Clanging like some old Titan poet's 
rhyming, 
And flinging resonant music on the 
wind. 



Christmas Night. 
Yet sweeter, softer music when tho 
even 
Shuts out the dark, and bevies of 
bright girls 
Show us again the hues of summer's 
heaven — 
Eose in their cheeks, and sunlight in 
their curls. 
The Druid mistletoe his rites im- 
poses ; 
The dance goes weaving through tho 
glittering hall, 
The jolly host his frequent toast pro- 
poses, 
" A Merry Christmas to you one 
and all." D. Murray Smith. 

The Month of December. 

"When icicles hang by the wall, 

And Dick, the shepherd, blows his nail. 
And Tom bears lops into the hall, 

And milk comes frozen home in p:<il ; 
When blood is nipped, and ways bo foul, 
Then nightly sings the staring owl, 
T o-who, 
Tu-whit, To-who, a merry note. 
While greasy Joan doth keel tho pot." 
Love's Labour Lost. 

"Gloomy winter" reigns supreme 
over the outer world in the month of 
December. The days are short, dark, 
and cold, the earth looks bare and deso- 
late ; the woods are silent, and the sky 
is usually of a dull leaden hue ; but 
towards the end of the month often 
come heavy falls of snow, and bright 
frosty days, as if to cheer us up for the 
joyful Christmas-tide. The holly ber- 
ries grow scarlet with tho clear frost, 
and the few Christmas flowers are more 
precious than the bright rosps of sum- 
mer. The Chiistmas rose, or black helle- 
bore, though an old-fashioned flower, 
has considerable beauty ; and the 
almost fabulous Glastonbury thorn still 
hangs out its saowy clusters about this 
time. 

December is the month for indoor 
pleasures. Families, the members of 
which are scattered over the busy world, 
endf avour to meet togctherand celebrate 
Christmas in the paternal home. The 
frozen ponds are the delight of the 
schoolboy, now home for the holidays, 
L 



290 



Here's Christmas / let us boldly greet him. 



while the girls find equal enjoyment in 
preparing for and arranging the Christ- 
mas-tree, that pretty German custom 
having now become almost universal in 
Englaad. The eLler brothers and sisters 
of the family find abundant exercise for 
their taste and industry, in decorating 
the parish chinch with wreaths and 
iDottoe?, made with evergreens, tiowers, 
and berries. The old English custom of 
the ""Mummers" going about at Christ- 
mas has almost disappeared ; only in 
rural districts are Christmas carols to 
be heard, while in the metropolis the 
"Waits" are usually represented by a 
wretched imitation of a German band, 
playing the latest polkas and nigger 
melodies. 

The ancient Christmas ceremony of 
the burning of the yule log on the 24th 
of December, although now nearly 
fallen into disuse, still lingers in many 
parts of the country. The placing of 
the large block on the hearth was ob- 
served with great ceremony; and so 
hallowed was the log held, that the 
imconsumed portion was carefully laid 
by, to be used at the next anniversarj'. 

December Avas styled *' Winter nio- 
nath," or winter month, by the Saxons, 
whilst they were pagans. After their 
conversion to Christianity, they changed 
it to " Heligh monath," or holy month, 
from the anniversary of the birth of the 
Saviour, which occurs in it. The Ger- 
mans still designate it as Christmonat. 
The shortest day in the year is the 22nd 
of December. This is called the winter 
solstice, in contradistinction to the 
summer solstice, which happens on the 
21st of June, the longest day of the 
year. 

Cook's Calendar for 
December. — Fisu in Season. — 
Cod, turbot, brill, dory, eels, gurnard, 
haddock, halibut, hake, skate, smelts, 
sole, whiting, plaice, ling, herrings, 
sprats, sturgeon, crabs, lobsters, shrimps, 
tench, carp, perch, pike. 

Meat in Season. — Beef, veal, mut- 
ton, house lamb, pork, doe venison. 

Poultry in Season. — Capons, 
chickens, fowls, geese, tmkeys, ducks, 
guinea-fowl, pigeons. 



Game in Season. — Grouse, black 
game, partridge, pheasant, plover, snipe, 
woodcock, wild duck, teal, widgeon, 
rabbits, hares. 

Vegetables in Season. — Beet, Jeru- 
salem artichokes, brocoli, cabbages, 
celery, carrots, parsnips, potatoes, tur- 
nips, winter spinach, lettuces, leeks, 
onions, endive, forced seakale. 

Fruit in Season. — Apples, pears, 
chestnuts, oranges, nuts, walnuts, 
grapes, dried figs. 

Gardener's Calendar for 
December. — All outdoor work 
must greatly depend on the state of the 
weather in this month. The altera- 
tions begun in November may be 
carried on; the weather is generally 
too unsettled to admit of much plant- 
ing, but the removal of trees and 
shrubs may be proceeded with, if the 
early part of the month be moderately 
dry, and free from frost. Sow beans, 
peas, and early potatoes in sheltered 
spots, where they can be protected if a 
sharp frost sets in. Cover seakale and 
rhubarb for forcing ; earth up celery; 
lop trees that require trimming, dig up 
and top-dress beds, leaving the earth 
rough, to expose it to the influence of 
frost, which is most useful, not only in 
pulverizing the earth, hut in destroying 
grubs and insects. Cover the roots of 
wall-fruit trees with litter, also the 
roots and stems of vines, as well as all 
half-hardy shrubs, fuchsias, &c. As a 
general rule, all plants in pits, frames, 
or houses should have very little water, 
perfect protection from frost and harsh 
winds, and as much air as possible. 
Manures and composts should be col- 
lected and well stirred up during this 
month, to promote decomposition and 
pi'ovent heating. The best things to 
form a compost are road scrapings, 
loam, silver sand, cow-dung, leaves of 
trees, decayed turf, and the sweepings 
of the poultry-yard. These should be 
all well mixed together, and frequently 
turned, to expose all parts to the action 
of the atmosphere, and should not be 
used in the garden until thoroughly 
well rotted. The roots in the store- 
house should be frequently examinedj 



Fat Housekeepers make Lean Executors. 



!9I 



and any decayed parts removed ; the 
lawns also and gravel walks should bo 
kept trim and in good order. 

A Few Words on Pud- 
dings. — Many people suppose thiit 
" there is no art " in making a pud- 
ding, — " any one can do it." Thi.s is 
true, any one can make a pudding, but 
every one cannot make a i/ood pud- 
ding. To help those who are desirous 
of accomplishing this domestic feat, 
shall be our aim in the few observa- 
tions we now make to our readers. 

The iNrjKEuiKXTs. — Few puddings 
are made without flour ; this ought al- 
ways to be the best in quality, care- 
fully dried and sifted 

The Suet. — lieef suet from the inner 
Bide of the loin or that round the kidney 
is the best ; it must be perfectly fresh, 
chopped small, and quite free from skin 
or sinew. In chopping or mincing it 
in a machine, dredge it with dry Hour 
to prevent it from sticking. Suet is 
better chopped than minced, as the 
ma< hino usually makes it too fine for 
ordinary pudilings. 

The Bitter. — If it is salt or Dorset 
butter, w ash it well with a butter slice 
or wooden spoon, in two or three waters, 
60 as to extract the salt, then squeeze it 
in a perfectly clean cloth. 

The Eggs. — These must be good, as 
the slightest taint will spoil the pud- 
ding ; it is a good plan to break each egg 
separately into a cup and examine it, 
before mixing with the others. A good 
egg will have a plump round yolk, 
which docs not break on being poured 
from the shell into the cup. Eggs 
should be thoroughly well whisked for 
a pudding. Sometimes it is necessary 
to beat the yolks and whites sepa- 
rately, but in all cases they must be 
well beaten, or the pudding will be 
heavy. 

The Fruit. — Eaisins should be 
picked from the stalks and stoned 
carefully. Currants should be well 
washed ; this is done by putting them 
into a colander ; pour warm water over 
them, and stir them about that the earth 
and sand may be washed away. Pick 
out all stones and grit, and throw 



them into a dry cloth ; rub them 
about gently in this till they aro 
tolerably dry, then lay them on a large 
dish before the fire, and sprinkle a little 
flour over to help to dry them. 

Candieu peel is a great addition to 
most puddings ; this should be nicely 
sliced in rather short slices, and well 
mixed with the other ingredients. 

The spices used for puddings arc 
ginger, nutmeg, cloves, cinnamon, and 
sometimes allspice or pimento. These 
should be of the best quality, freshly 
ground, and so used that the flavour of 
one shall not greatly prevail over the 
others. 

To Mix a Pudding. — The great ele- 
ment of success in mixing a pudding 
is to carefully follow the receipt. Weigh 
each article exactly as recommended, 
and beware of the too common idea of 
cooks that they can judge of a quantity 
by its weight in the hand ; nothing is 
more deceptive than this plan, and 
many a receipt has been condemned as 
a bad one, while in reality the fault 
lay with the cook, and not in the receipt. 
Exactitude in measuring the quantities 
of the ingredients, in mixing them to- 
gether, and in the time requisite to 
cook them, will insure success ; and 
should the pudding not please the 
palate of those for whom it is intended, 
the maker has the satisfaction of know- 
ing that the directions given have been 
fully followed out, and she cannot be 
blamed for want of success. "We shall 
now give a few receipts for puddings. 

Christmas Plum Pudding. — Put 
two pounds of muscatel raisins, stoned, 
but not chopped, into a large earthen- 
ware pan, add to them one pound of 
sultanas, two pounds of currants, 
washed and picked, two pounds of 
bread crumbs, one pound of candied 
peel, sliced, two pounds of good moist 
sugar, two poundsof beef suet, chopped 
fine, two ounces of mixed spices, and a 
teaspoonful of salt. Mix all these in- 
gredients thoroughly together, and 
moisten the mixture with sixteen eggs 
well beaten. Just before boiling the 
pudding, put in a gill of good brandy, 
^vith a teaspoonful of essence of lemon 



292 It is a Great Pleasure to eat, and have Nothing to pay. 



peel, and one of ratafia mixed in it. 
If the pudding is not sufficiently moist, 
add fresh milk enough to make it so, 
and put in a large heaped tablespoonful 
of dried flour. These quantities will 
make a very large pudding. It may 
be boiled in a large new linen pudding- 
cloth, prepared thus : — dip the centre 
of the cloth into boiling water, wring 
it out dry, spread it on the kitchen 
table, and with a knife rub butter all 
over the wet part ; then dredge it 
thickly with flour to prevent the water 
getting in, pour the pudding into it, 
tie the cloth so tight that there is no 
possibility of the water entering, boil 
from six to eight hours, or the mix- 
ture may be divided and boiled in 
moulds. 

A plum pudding is better if it is 
made before it is required for use. In 
such a case boil it in a cloth, for five or 
six hours, then take it out and hang it 
up in the cloth, and when needed for 
table, put it down in boiling water, and 
boil from two to three hours, according 
to the size ; when boiled enough, stick 
it all over with sweet almonds, blanched 
and sliced, put a sprig of holly in the 
top, i^our a spoonful of brandy roimd 
the pudding in the dish, set it on fire, 
and send to table blazing ; serve brandy 
sauce with it. 

A Plain Pltbi Pudding. — Take of 
ordinary pudding raisins, stoned, washed 
currants, choi')ped suet, and moist sugar, 
each one pound ; put these into a basin 
with half a pound of bread crumbs, 
half a pound of flour, two ounces of 
sliced candied peel, one dessertspoonful 
of mixed spices, and six eggs well 
beaten ; mix well together, and add a 
wineglassful of brandy with a tea- 
spoonful of essence of lemon peel ; boil 
for four hours. 

A Chancellor's Pudding. — Butter 
a pudding mould half an inch thick, 
stick large raisins, stoned, as thickly as 
possible in the butter, put in a layer of 
fine bread crumbs half an inch deep, 
strew a tablespoonful of moist sugar 
over, then put a layer of currants, 
washed and dried, strew over them 
candied peel, silted thin, and a little 



gi-ated nutmeg ; then another layer of 
crumbs and sugar, then one of currants, 
and so on until the mould is three- 
fourths full ; whisk ten eggs, yolks and 
whites together, add to them a glass of 
brandy and a teaspoonful of essence of 
lemon peel, fill the mould with this, and 
steam the pudding for two hours and a 
half; serve with arrowroot and brandy 
sauce. 

Sponge Pudding. — Break some stale 
sponge cakes into a buttered mould, 
strew amongst them chips of candied 
peel, fill the mould rather more than 
half full, make a good custard, with a 
glass of brandy in it, pour it into the 
mould, and let it stand for an hour ; 
steam the pudding for an hour and a 
half, dissolve some red currant jelly in 
a very little warm water ; when the 
pudding is dished pour the jelly over it, 
and serve with arrowroot and brandy 
sauce. 

Lemon Suet Pudding. — Peel the 
rind of a large lemon rather thickly, 
put the rind to boil in water till it is 
perfectly soft, pound it in a mortar 
with an ounce of white sugar, till re- 
duced to a pulp ; put this into an 
earthen pan, with eight ounces of bread 
crumbs, eight ounces of fresh beef suet 
minced fine, three ounces of powdered 
loaf sugar. Mix all well together, 
with five eggs well whisked, and the 
juice of the lemon ; stir in a table- 
spoonful of flour, and boil for an hour 
in a well-buttered mould. Or this 
pudding may be baked, in which case 
eight ounces of washed currants and a 
little sliced peel are an improvement. 
Serve with wine sauce. 

Palmyra or Date Pudding. — Take 
a pound of dates, chopped fine and free 
from the stones, a pound of flour, half 
a pound of suet, and a quarter of a 
pound of moist sugar. Mix all well 
together, and make them into a dough 
with milk, and boil in a basin or cloth 
for three hours, or bake slowly for two 
hours. 

An Excellent Bread and Butter 
Pudding. — Cut thin slices of bread 
and butter wdthout crust, spread apricot 
or orange marmalade on each slice, lay 






The Full Stomach loatheth the Honeycomb. 



293 



them in a buttered mould or basin, and 
pour over a well-seasoned custard ; let 
it stand half an hour, then steam it for 
an hour. Serve with wine sauce. 

College Puddings. — Take equal 
quantities of bread crumbs, beef suet 
chopped, and washed cuirants; add 
mi.xed spice and moist sugar to taste. 
Moisten the mass with a beaten egg or 
two according to the quantity, add a 
little brandy and lemon chips ; form 
the whole into balls about as large as 
a pippin, rub them over with egg, and 
roll them in flour, then frj' a nice brown 
in butter. Serve with wine sauce. 

GuouNiJ Rice Pluuing. — Wash four 
ounces of ground rice, pick out any 
black things that may be in it, and set 
it to boil in a pint of rich milk, until 
the milk is thickened with the rice ; 
then add four ounces of fresh butter, 
the yolks of eight eggs well beaten, six 
ounces of white sugar powdered, fixty 
sweet and twenty bitter almonds, 
blanched and pounded, and a glass of 
brandy. Mix well together, put it in 
a mould, and bake it for three quarters 
of an hour. 

Pekmanent Lemon Pudding. — Rub 
the rind of a large lemon on four ounces 
of lump sugar ; beat the yolks of four 
eggs, and put them with the sugar and 
four ounces of fresh butter into a clean 
stew-pan ; simmer for a quarter of on 
hour. A few minutes before it is done, 
add the juice of the lemon, strained, 
and a small glass of brandy ; put it into 
jars, it will keep for a long time. When 
about to use it, steep a small sponge 
cake in sherry, beat it up, and add it to 
the mixture ; it may be either baked 
or boiled. 

Fig Plddino. — Chop half a pound 
of fresh beef suet very fine, put it into 
a basin, add to it half a pound of fine 
bread crumbs, the same quantity of 
diicd flour, six ounces of moist sugar, 
and half a small teaspoonful of grated 
nutmeg. Mix all these well together, 
and then put in two pounds of figs cut 
in small pieces, moisten it with three 
eggs well beaten. It should make 
rather a stiflf dough. Add a little milk 
if the eggs do not make it sufficiently 



moist, press it into a well-buttered 
mould, and boil for four hours at 
least. This pudding requires to be 
well boiled. 

Sauces for Puddings.— 
Wine Sauce. — Make about a cupful of 
thin, smooth melted butter (melted 
with water and flour), add a table- 
spoonful of moist sugar, half a tea- 
spoonful of essence of lemon peel, and 
a little grated nutmeg. Mix these well 
together with two glasses of sherry, 
and heat, but do not let it boil. Servo 
hot. 

Arrowroot Sauce. — Blend a des- 
sertspoonful of arrowroot with cold 
water, pour boiling water over it (stir- 
ring all the time) till it looks quite 
clear, put it into a saucepan with a 
little essence of lemon ; brown 6U!:;ar to 
taste, half a glass of sherry, and half a 
glass of brandy; stir till it is thick 
enough. 

American Butter Sauce. — "Wash a 
quarter of a pound of fresh butter with 
a wooden spoon in two or three waters, 
to remove every particle of salt ; beat it 
with the spoon always the same way 
till it is like cream, then take a whisk 
and whisk it till quite white, adding to 
it, rery gradiialbj, two tablespoonfuls 
of powdered sugar and a glass of sherry, 
with a little essence of lemon or orange 
flower water in it. This sauce is ex- 
tremely nice with plum pudding or fig 
pudding. 

Mince Pies. — The following 
receipt for mince pics appeared some 
time since in the Qiuen newspaper ; we 
have tried it, and found it so excellent, 
that we make no apology for intro- 
ducing it to the notice of the readers of 
Best of Everything : — " Take two 
pounds of beef suet, chopped fine, add 
two pounds of apples, pared and minced 
fine, two pounds of currants, washed 
and picked, two pounds of raisins, 
stoned and chopped fine, half a pound 
of moist sugar, a quarter of a pound 
each of citron, candied lemon, and 
orange peel, two nutmegs grated, half 
an ounce each of salt, ginger, allspice, 
and cloves, all ground fine, the juice of 
one lemon, with the riud grated ; mix 



294 



The CTwleric drinks, the Melancholic eats. 



all well together with brandy and sherry, 
(a quarter of a pint of each), put all 
into a jar, and keep it in a cool place. 
For the pies, roll out puff paste to the 
thickness of a quarter of an inch, line 
some good-sized patty pans with it, fill 
them with the mincemeat, cover with 
the paste, and cut it close round the 
edge of the pan. Put them into a 
brisk oven, beat the white of an egg to 
a stiflf froth, brush it over them when 
they are baked, sift a little powdered 
sugar over them ; replace in the oven 
for a minute or two to dry the egg. 
Serve on a table napkin very hot. 

Christmas Goose Pie. — 
Bone a large goose and a good fowl. 
Make a forcemeat of minced tongue, 
ham, veal, and suet; season it with 
sweet herbs, parsley, lemon, pepper, 
mace, and salt. Mix it with two eggs, 
and fill the inside of the fowl with it ; 
put the fowl inside the goose, make a 
gravy with the trimmings of the fowl, 
the tongue, any pieces that may be left 
of the veal, and a calf's foot or cow's 
heel ; stew the goose, with the fowl 
inside, in this gravy for twenty minutes 
or half an hour, then lay the goose in a 
game pie-dish, or a large raised piecrust, 
such as is made for game pie or venison 
pasty ; fill up the vacant spaces with 
partridges, snipe, or any other small 
birds, and the remains of the forcemeat, 
slices of boiled ham, &c. Strain the 
gravy through a jelly-bag till it looks 
clear, pour it over the pie, lay some 
bits of butter on the top, and bake the 
whole for three hours. It is eaten cold, 
and if well made, is extremely good and 
savoury ; it will keep a long time. The 
gravy should make plenty of clear jelly. 
If an ornamented game pie-dish be 
used, bake the bii-ds and forcemeat 
beforehand in a separate dish, lay them 
as directed in the pie-dish while hot, 
and pour the clear gravy over. 

Secondary Cookery. — At 
page 258 we gave a few receipts for 
cooking several kinds of meat a second 
time in a savoury and economical way. 
"VVe shall now proceed to give a few 
receipts for re-cooking fish, which we 
hope may be found equally palatable. 



A Plain Fish Pudding. — Take the 
remains of cod or haddock left from the 
previous day, cut it from the bone and 
skin, put the bones to boil in a little 
milk, with mace and a few white pep- 
percorns ; line a pie-dish with nice 
mashed potatoes, lay the pieces of fish 
in it, and pour over it the milk in 
which the bones have been boiled, 
through a gravy strainer ; add any re- 
mains of oyster sauce that may have 
been left, or a i&vr oysters. If oysters 
cannot be had, anchovy sauce, or three 
pounded anchovies give a nice flavour. 
Cover the dish with mashed potatoes, 
brush the top with egg, and bake it. 

Another Receipt. — Put into a stew- 
pan nice pieces of cod that have been 
already cooked. Add a dozen and a half 
of oysters with their liquor strained, a 
large piece of butter rolled in flour. 
Let it just come to a boil, then set it 
aside ; warm a shallow pie-dish, line it 
with mashed potatoes, leaving a hollow 
to be filled by the fish and its sauce, 
then sprinkle bread crumbs thickly 
over the fish, and brown it in the 
oven. 

Fricandeau of Cod or Sole. — Take 
the skin and bone from about a pound 
and a half of cooked cod or sole, mince it 
up with two dozen of oysters and two 
anchovies ; season with mace, nutmeg, 
and cayenne ; soak the cnmib of two 
French rolls in a glass and a half of 
white wine, beat them up with the 
yolks of three eggs, add the fish and 
half a teacupful of good cream; warm 
it all over a slow fire, then put it into 
a buttered mould, strew bread crumbs 
thickly over it, and brown before a 
brisk fire in a Dutch oven. Turn out 
of the mould, and serve. 

Fish, a la Bechamel. — Take a pint 
and a half of the white stock mentioned 
at page 259, put it into a stew-pan with 
a bunch of sweet herbs, a little parsley, 
two bay leaves, two blades of mace, 
two cloves, three or four mushrooms, 
and a pint of cream or rich milk ; boil 
it until the essence of the herbs is ex- 
tracted, then strain it, and blend with 
it a tablespoonful of arrowroot ; let it 
come to a boil, and if too thick, add a 



MciUcinc, to the Human Frame, is like regulating a Watch. 295 



Hltlo more milk. Cut any cold fish — 
tiirbot, cod, sole, or any large while 
fish — in pieces, free from bone or skin, 
put it into the sauce, and let it be 
heated. Put a wall of boiled rice, 
fried bread, or mashed potaloes, round 
a dish, and put the fish and sauce in 
the middle of it. 

Scallop of Fish. — Butter a dish, 
lay pieces of cold fish all over the 
bottom of if, squeeze a liltle leuMn 
juice over it, and sprinklu it with 
grated lemon peel, powdered sweet 
tierb.'', pepper and salt ; then cover 
the whole with bread crumbs thick 
enotigh to completely hide the tish, 
stick little bits of butter over the top, 
and bake it twenty minutes in a quick 
oven. 

CoLi) s.\LMoy can be made into very 
nice fish cakes done in the same way as 
recommended at page 5.5 for meat cecils. 

Diarrhoea. — The most common 
causes of this complaint are overfeed- 
ing and the use of improper food, puch 
as unripe or partially decayed fruit, raw 
vegetables, saiisages made from bad 
meat, &c. ; rich food, such as pork, 
goose, duck, and salmon ; an un- 
healthy state of the atmosphere, from 
overcrowding, from open drains or 
cesspools, or the fumes of decayed 
animal or vegetable matter, as well as 
extremes of heater cold, and especially 
the use of impure water. Indeed, as a 
general rule, when diarrhoea prevails in 
a community or household, it can always 
be traced to one of three causes, — bad 
atmosphere, bad water, or bad fooJ. 

Symptoms. — The symptoms of an 
attack of dianlicra are purging, with 
griping pains in the abdon-.cn, nausea, 
a dirty or furred tongue, foulness of 
breath, and a general feeling of distress 
and uneasiness. In treating cases of this 
complaint the first thing is to ascertain 
the cause, and, if possible, remove it. 

TuEATMEXT. — wlicn thc attack is 
brought on by the use of improper food, 
a mild purgative should bo given, such 
as one or two teaspoon fuls of castor oil, 
■with from five to fifteen drops of tinc- 
ture of opium, according to ago and the 
severity of the attack, followed by the 



use of an astringent mixture, electuary, 
or ponder. It must, however, be borne 
in mind, that attacks of diarrhcca are 
sometimes liable to assume a chronic 
form, becoming very troublesome, and 
eventually injurious to the health; the 
aid of a medical man should therefore 
be at once sought, if the attack appears 
likely to continue any length of lime. 

Treatment of Cuts. — Ge.ne- 
HAL Remarks. — All that is requisite 
in treating incised wounds, or cuts of 
an ordinary kind, may be stated very 
briefly. Let the surrounding blood bo 
cleared away, as well as any extraneous 
matter ; and let the lips of the wound 
be brought neatly and closely together, 
and retained in that position by slips of 
adhesivi! plaster ; and if the wound be 
deep and extensive, the wound itself, 
and the adjacent part.«, must be sup- 
ported by proper bandages. 

Slight Cuts. — In slight cuts, such 
as are indicted with a small knife, 
Kiga balsam is an excellent application, 
as it usually stops thc bleeding imme- 
diately. The application of cobweb is 
often extremely useful in obstinate 
cases of bleetling. 

Gueat Wounds. — In great wounds 
where some severe injury has been re- 
ceived, a skilful surgeon ought to be 
summoned without delay. The only 
domestic treatment that can be pre- 
scribed, is that of attempting to stop the 
blood, by a tight ligature above the 
wounded part, until efficient assistance 
can be obtained. 

Excoriations are aflfections of 
the cuticle, sometimes accompanied by 
slight inflammation, and oucasionally 
depending on constitutional causes. In 
the case of infants they are effectually 
treated with Goulard water, or by dust- 
ing a little flour or calamine powder 
over the part affected, twice a day, 
Washing with cold water is also a good 
mode of treatment. In grown-up per- 
sons, dressing the place with saturnine 
ointment, or with Turner's cerate, will 
be found beneficial. These prepara- 
tions can readily be obtained at the 
druggists. AVhen the cause of the ail- 
ment appears to be constitutional, some 



296 



Medicine is but a Temporary Expedient. 



internal medicine will be necessary, 
such as the decoction of sarsaparilla, or 
quinine pills ; to be taken twice a day, 
together with an ordinary alterative 
pill every night. 

Depilatories. — These are che- 
mical preparations for the purpose of 
removing superfluous hairs from the 
human skin. They are, it must be 
acknowledged, frequently injurious, and 
when absorbed by the skin may be even 
productive of danger. The Oriental 
Busnia, which is a celebrated prepara- 
tion, may be briefly described, and our 
readers will readily perceive of how 
caustic a nature it is, and how liable to 
do injury to the skin. It is composed 
of the following ingredients, viz., two 
ounces of quicklime ; half an ounce of 
orpiment — which is a preparation of 
arsenic, — and strong alkaline ley. A 
little starch or soft soap is added to 
temper these ingredients and form 
them into a sort of pomatum. This 
substance removes the hair in a few 
minutes ; but in the opinion of many 
practical chemists, it would 'be wiser to 
pull out the hair by the roots than have 
recourse to a recipe which, if less pain- 
ful, may be much more injurious. 

Nightniare. — This affection is 
of a nervous character. The sensation 
is preceded by some fearful dream, in 
which most commonly some implacable 
enemy, known or unknown, is repre- 
sented as in close pursuit of the dreamer, 
and from whose grasp he finds it impos- 
sible to escape. The dreamer likewise 
is terrified by some impending danger 
from some obscure source, but which 
he feels himself unable to evade. These 
painful visions are accompanied by 
violent struggles and tremors, and a 
sense of oppression in the region of the 
chest, and the sleeper awakes in the 
effort to escape the threatened evil. 

Nightmare occurs most frequently 
in persons of an irritable or nervous 
temperament, and of a weakly consti- 
tution, and especially among those who 
are subject to depression of spirits. 
Others are, it is true, affected by it 
occasionally, but probably much more 
rarely and in a less degree. There are 



several exciting causes, such as great 
fatigue of mind or body, indigestible 
food, or chronic disorder of the stomach 
and bowels. Medical men frequently 
regard nightmare as a certain indica- 
tion of derangement of health. 

Treatment. — The treatment of this 
affection is similar to that usually pre- 
scribed for indigestion. Body and mind 
ought to be kept as free as possible from 
fatigue and commotion ; the diet should 
be light, especially at supper, a meal 
which ought to be very simple and small 
in quantity, and in which animal food 
ought to be entirely avoided. A con- 
siderable amount of exercise on foot or 
horseback is likewise extremely desir- 
able ; an occasional piU, moreover, made 
according to the following prescription, 
will be found very useful. Compound 
extract of colocynth, half a drachm ; 
compound rhubarb pill, one scruple ; 
Castile soap ten grains ; oil of j uniper, 
five drops, divided into twelve pills. One 
of these pills may be taken at bedtime 
occasionally. If the stomach and gene- 
ral habit be weak, a pill taken every 
night, made of sulphate of quinine and 
extract of gentian, and which can be 
usually had ready made at the apothe- 
cary's, will be found a valuable tonic. 

Tonics. — Mixture for Indiges- 
tion. — Infusion of calumba, five ounces 
and a half; compouml tincture of cin- 
namon, two drachms ; syrup of orange 
peel, two di-achms. Mix. This mix- 
ture possesses excellent tonic pi-operties. 
It is of great use in biliousness and 
indigestion. The dose is two table- 
spoonfuls every four hours. 

Mixture por the Stomach. — Sul- 
phate of quinine, four, six, or eight 
grains; cinnamon and common water, 
each two and a half ounces ; syrup of 
orange peel, six drachms ; tincture of 
orange peel, two drachms. Mix. Two 
tablespoonf Ills to be taken twice or thrice 
a day. 

Diuretic Mixture. — Infusion of 
foxglove, four ounces ; tincture of fox- 
glove, half a drachm ; acetate of potash, 
one drachm; tincture of opium, ten 
drops. Mix. The dose is a tablespoon, 
ful twice or thrice a day. 



1 



Doctors^ Faults are covered with Earth, Rich Men's with Money. 297 



Infusions. — These are solutions 
of vegetable substances, and are ob- 
tained by maceration in hot or cold 
water. Their strength and quality de- 
pend in many cases on the heat of the 
water with which they are made. This 
is the case with bitters. 

Infusion of Peruvian Bauk. — 
Peruvian bark bruised, half an ounce ; 
boiling water, half a pint. Macerate in 
a covered vessel for a couple of hours, 
and strain the infusion. This is of great 
use in convalescence from acute diseases. 
It contains a considerable amount of the 
febrifuge and strengthening qualities of 
the quinine. 

Tonic Infusion. — Gentian root 
sliced, half an ounce ; dried orange 
peel hruised, coriander seeds bruised, 
of each a drachm ; boiling water, twelve 
ounces. Macerate for an hour in a 
lightly covered vessel, and strain the 
liquor. This infusion is often most 
beneficially employed in general de- 
bility, chronic gout, indigestion, and 
other ailments. The dose is from one 
to two ounces three or four times 
a day. 

Infusion of Senna. — Senna leaves, 
an ounce and a half; ginger root sliced, 
one drachm ; boiling water, a pint. 
Macerate for an hour, and strain. This 
is a purgative frequently employed by 
medical men, and often given mixed 
with a little Epsom or Glauber's salts. 
It is of great service in all acute dis- 
eases. 

Infusion of Calumba. — Calumba 
root, one drachm ; boiling water, half 
a pint. Macerate for four hours and 
strain, adding afterwards half an ounce 
of spirit of cinnamon. The dose is an 
ounce and a half or two ounces. It is 
an excellent tonic, and is held in high 
esteem by many eminent physicians, 
who employ it in the latter stage of 
diarrhoea, bilious intermittent fever, and 
puerperal fever. It allays the nausea 
and vomiting which often accompany 
pregnancy. 

Demulcent Infusion. — Bruised 
linseed, one ounce ; liquorice root sliced, 
half an ounce; boiling water, two pints. 
Macerate for four hours in a covered 



vessel, and strain the infusion. This is a 
most useful preparation for allaying in- 
flammation and irritation in the urinary 
organs, and in coughs and other ail- 
ments. It is of great use as the means 
of administering other medicines. 

Tinctures. — Foii Chronic 
Looseness, <S:c. — Extract of catechu, 
three ounces; cinnamon bark bruised, 
two ounces ; proof spirit, two pints. 
Macerate these ingredients together 
fourteen days, and filter. Dose — from 
one to tM'o teaspoonfuls. This prepa- 
ration M'ill be found of excellent service 
not only in the ailment above referred 
to, but in others in -which warm astrin- 
gents are required. 

Tincture of Aloes for Indiges- 
tion, <fcc. — Socotorine aloes, myrrh, of 
each one ounce and a half in powder ; 
English saffron cut, one ounce ; sul- 
phuric ether, M-ith alcohol, one pint. 
Digest the ether and myrrh together 
for four days in a closed bottle ; then 
add the aloes and saffron. Digest the 
whole again for four days, and wheu 
the dregs have subsided, pour off the 
liquor. This tincture has a purgative 
effect ; but it is warm and grateful to 
the stomach, and is of much use in 
bilious affections, jaundice, green-sick- 
ness, and gout. The dose is a drachm 
twice or thrice a daj'. 

Tincture of Bark for Fever and 
Ague. — Lance-leaved Peruvian bark 
powdered, two ounces ; dried orange 
peel, an ounce and a half; hruised Virgi- 
nian snakeroot, three drachms ; saffron, 
one drachm ; cochineal powdered, two 
scruples ; proof spirit, twenty ounces 
fluid. Macerate together for a fortnight, 
filter. This is an excellent tincture ; 
and it is grateful to the stomach, and has 
much power in subduing low nervous 
fever or ague. Dose — from one to three 
drachms every two, three, or four hours. 
The preparation is understood to be 
identical with what is known as Hux- 
ham's tincture. 

Astringent Electuary.— 
Extract of catechu, one ounce ; kino, 
six drachms ; nutmeg and cinnamon, 
each two diachms ; opium dissolved in 
white wine, twenty grains ; syrup of 
l2 



298 



Deaf Men are Quick-eyed and Distrustful . 



roses boiled to the consistence of honey, 
nine ounces, Eeduce the solid ingre- 
dients to powder, and mix them with 
the opium and syrup so as to form 
an ekctuary. In this preparation 
there is a combination of astringents 
and aromatics which render it of 
great service in chronic looseness, dy- 
sentery, and discharges of blood from the 
bowels. The dose is from a scruple to 
two di'achms twice or thrice a day. 

Astringent Po"wder. — 
Compound powder of ipecacuanha, 
three grains ; compound powder of 
cinnamon, eight grains. Mix. The 
powder tends to relax the skin, allay 
pain, and check looseness of the bowels. 
It may be repeated every three or four 
hours. 

Lotions. — Nitric Acid. — Two 
drachms of diluted nitric acid and a pint 
of water mixed together. This lotion 
is stimulating and cleansing. It is 
very useful when applied to foul and 
foetid ulcers ; it is likewise of consider- 
able value in caries of the bone and 
threatened inflammation. It was the 
favourite lotion of Sir Astley Cooper 
in cases of unhealthy ulcerations re- 
quiring the application of a stimulant. 

Anodyne Lotion.- — Crude opium, 
two drachms ; warm water, one pint. 
Eub the opium for a few minutes in a 
mortar with a little of the warm water, 
then pour in the remainder of the water 
and mix them well. This is an excel- 
lent wash for painful and irritable ulcers 
and swellings. 

Astringent Lotion. — Sulphate of 
zinc,twodrachms; water, one pint; cam- 
phorated spirit of wine, two drachms, 
mixed together. This is an excellent 
lotion for piles. Let it be used night 
and morniug. 

Alum Water Lotion. — Alum and 
Bulphate of zinc, of each half an ounce ; 
boiling water, two pints. Mix, and 
filter the solution. This is an astrin- 
gent and cleansing solution, beneficially 
employed in ulcerations. 

Superior Goulard 
^V a t e r. — Extract of lead, one 
drachm ; distilled vinegar, two ounces ; 
proof spirit tj wine, half an ounce; 



water, one pint. Mix these ingredients 
together. 

Deafness. — General Remarks. 
— Deafness, strictly speaking, is a total 
inability to hear articulate sounds, but 
the word is usually employed to indi- 
cate any defect in the organ of hearing, 
or any degree of diihculty in the per- 
ception of articulated sounds. There 
are various causes to which deafness, 
or the degrees in which it prevails, 
may be attributed ; these are local de- 
fects or impediments in the outer or 
inner entrance, or in the cavity of the 
ear, or there may be local debility or 
relaxation induced by a variety of causes. 
Many a child has been made deaf for 
life by boxing his ears, because the 
"drum" of the ear is a membrane as 
thin as paper, which stretches like a 
curtain just inside the e.'iternal en- 
trance of the ear; there is nothing but 
air just behind it, and any violent con- 
cussion is liable to rend it in two, and 
the hearing is destroyed for ever, be- 
cause the sense of hearing is caused by 
the vibrations of this drum, or "tym- 
panum." Picking the ears is a most 
mischievous practice. In attempting 
to do this with hard substances, an un- 
lucky motion has many a time pierced 
the drum, and made it as useless as a 
pierced india-rubber ball. Nothing 
shai-per or harder than the end of the 
little finger, with the nail pared, ought 
ever to be introduced into the eai-, un- 
less by a physician. The subject of 
deafness is so important as to call for 
some detail, which, however, shall be 
as concise as possible. 

Organic Defects. — These may 
exist in the outer or inner entrance, or 
in the cavity of the ear. Sometimes 
the outer entrance is found to be closed 
more or less by a preternatural mem- 
brane, which may be situated either 
superficially, or may have its locality 
deep in the external cavity of the ear; 
and sometimes an obstruction may 
exist caused by indurated wax or some 
extraneous substance. Deafness may 
likewise be caused by obstruction of 
what is called the " eustachian tube," or 
may be occasioned by ulceration or 



Deaf Men go mvay with the Injury. 



299 



some other affection of the tpnpanum, 
or drum of the ear, or by an insensible 
state of the auditory nerve, or the surface 
over which it is spread. It may be 
caused also by a cold, bj' long exposure 
to loud and deafening noises, by fevers, 
inflammations, headache, rheumatisms, 
and by cutaneous eruptions which have 
been repelled. 

Mode of Tkeatment. — This must 
necessarily depend upon the nature of 
the cause of the malady, and therefore 
must vary with the circumstances of 
the case. Great care, therefore, ought, 
in the first instance, to be taken to 
ascertain the true nature of the cause 
by which the deafness is produced. 
The advice of a medical man should 
at once be obtained, especially in the 
case of children, who are sometimes 
bom with a preternatural membrane, 
which closes the external opening of 
the ear, and for the removal of which 
the surgeon's skill will be indispensable. 

DuLNESs OF Heaiuno. — If this is 
caused by a deposit of hardened wax 
in the ear, the patient frequently com- 
plains of noises and confused sounds. 
One of the most effectual modes of 
removing the obstruction is that of 
sjTinging the ear with warm water 
three or four times a day, until the wax 
is removed. A syringe capable of con- 
taining six or eight ounces of water 
ought to be used, and some hours before 
it is employed a little warm sweet oil 
should be dropped into the ear. 

ExTRAKEOus BoDiEs. — In cases in 
which these have got a lodgment in the 
cavity, it is extremely important to have 
recourse to the aid of an aurist, who has 
given his special attention to the struc- 
ture and diseases of the organ of hear- 
ing, as a want of professional skill may 
aggravate the evil, and occasion irre- 
mediable injury to the delicate organism 
on which the accurate sense of hearing 
depends. Deafness arising from ulcera- 
tion in any part of the ear, or from 
disease of the tympanum, requires the 
special attention of a medical adviser, 
who, in addition to local treatment, may 
find it requisite to prescribe remedies 
applicable to the constitutional causes 



of the maladj', and which cannot with 
sufficient safety be applied without 
professional advice. The celebrated 
Abemethy believed that in a great 
many instances deafness might be re- 
moved or greatly alleviated by a sooth- 
ing treatment, and by improving the 
condition of the digestive organs, by 
the judicious use of alterative medi- 
cines, and careful attention to diet 
and regimen ; and the authority of that 
eminent physician affords ample evi- 
dence of the importance and value of 
proper medical treatment, in all cases 
of deafness, and fi-om what causes 
soever thej- originate. 

Teaching the Deaf and Dlmb. — 
The power of forming articulate sounds 
by which to communicate our ideas to 
others— in short, the capacity of speech 
— depends almost wholly on our pos- 
sessing the power of hearing. Language 
is acquired by imitation ; if we cannot 
hear the sounds which indicate ideas, 
we cannot form them. Even if after 
a period of maturity the hearing is lost, 
the loss brings with it, not the inability 
to speak, but inability to regulate tho 
quantity of sound, or the tones of the 
voice, except in a very imperfect 
manner. Those who are born deaf or 
lose their hearing in infancy, are neces- 
sarily dumb, not from any peculiar 
defect in the organs of speech, but 
from the impossibility of learning the 
art of speaking by articulate sounds, 
inasmuch as such sounds never being 
heard cannot be imitated. As a general 
rule, therefore, it may be said that 
dumbness is the consequence of deaf- 
ness. 

Inability to perceive sotJNrs, and 
its necessary consequence, inability to 
speak, constitute a very great calamity. 
It is quite possible, however, that the 
afflictive eliaracter of this peculiar de- 
privation may be much more apparent 
to those who can hear and speak, than 
to the deaf and dumb themselves. If 
we had no organs of hearing, and con- 
sequently no power of speaking, — that 
is to say, if deafness and dumbness were 
the universal rule instead of the excep- 
tion, — we should have no more idea of 



306 



Music is a Prophecy of what Life is to he. 



the nature and value of the sense and 
the power withheld from us than we 
at present have of the nature and im- 
portance of some other senses which 
might have been conferred on us, hut 
of which we cannot so miich as form 
any conception. The probability, there- 
fore, is that the deaf and dumb feel their 
incapacity much less acutely than those 
who can hear and speak can readily 
comprehend. And it may be difficult 
to convince people of the acciu-acy of 
this supposition. That a large number 
of persons are both deaf and dumb is 
proved by authentic statements, the pro- 
portion being about one in every 1,590 
of the population of Great Britain and 
Ireland. According to the last census 
but one, there were in the whole 
population of the British Isles, which 
amounted then to about 28 millions, 
17,300 persons deaf and dumb. 

Whether this special defect can be 
so effectually remedied, that deafness 
and dumbness shall cease to be found 
in the catalogue of human afflictions, 
it would perhaps be both rash and un- 
philosophical to deny. Holding, as we 
do, that the vast majority of the diseases 
imder wliich mankind siiffur are due 
to hiunan error and ignorance, we are 
inclined to believe that advancement in 
intelligence, knowledge, and virtue, in 
conjunction with suffering itself, may 
go far to remedy evils which at present 
we look upon as all but incurable, and 
unfold to us physiological, as well as 
moral laws, capable of explaining many 
things now inscrutable, and suggesting 
for many of these, remedial and pre- 
ventive measures, of which we cannot 
at present form an adequate idea. 
Whatever the tmth may be on this 
subject, the condition of the deaf and 
dumb demands our utmost sympathy, 
and it is our duly to alleviate their 
affliction by every means in our power. 

Musical Hints to Mam- 
mas. — When should the Girls 
BEGIN Music ? — This question may be 
answered, as regards the pianoforte, by 
advising that they commence as early 
as possible; three or four years old will 
not be too soon to begin to teach them 



their notes, and some of the simplest 
lessons in the instruction books. At 
this tender age, however, it would be 
a mistake and a cruelty to make the 
study of music a piece of taskwork, or 
to prolong the daily instruction beyond 
half an hour. A quarter of an hour re- 
gularly observed will accomplish much, 
without robbing the child of that out- 
of-door recreation which is of such 
material importance in the foundation 
of a healthy constitution. 

The chief reason for an early com- 
mencement is that it prevents the ne- 
cessity for the lengthened application 
which must be undergone when music 
is commenced later in life. 'J'he child 
who has learned the rudiments of music, 
and commenced its practice from early 
childhood, is found to have accomplished 
more by this pleasant and gradual course, 
than they who, having commenced to 
learn at ten or twelve, devote them- 
selves to laborious practice at the ex- 
pense of their health, as well as of their 
other studies. 

Any mother may teach her childi-en 
their notes, and many may even take 
the place of the music instructor for a 
long period of these early lessons, 
provided she have herself been well 
taught. The chief fault of which 
an incompetent teacher may be the 
cause, is an incorrect position of the 
hands of the little pupil on the piano. 
The rudiments of music, and daily 
practice, in finding out notes on the 
piano, (exercises for which may be 
either written by the parent, or foimd in 
many easy pieces of published music,) 
would afford plenty of scope for the 
maternal teacher, and no risk of stray- 
ing in a wrong road need be feared as 
far as these departments are concerned. 
When the little lady thoroughly knows 
her notes, she will be ready for a pro- 
fessional master, who should be the 
best that can be procured. The mother's 
daily lessons need not then be given 
up ; indeed, they will be of material 
assistance in promoting the studies set 
out by the master. With regard to the 
pianoforte, therefore, begin early — the 
earlier the better. 



Home! Hmv Deep a Spell that Little Word contains ! 301 



SiNOixo. — This may be encouraged 
from early childliood ; but for physical 
reasons, the trying vocal exercises 
ncce.»sary for a complete training of 
tho singing voice, should be deferred 
until after about the age of sixteen. 
Tho simple exercises used in school 
classes for sight singing, the hyranody 
at a place of worship, and the joyoiis 
snatches of song which the musical 
child loves to carol through the house, 
do not, however, come under the 
slightest objection. Their use and en- 
joyment should be encouraged in every 
waj'. 0\ir exception applies only to 
any severe vocal exertion, with a view 
to what is called voice development, at 
the tender age of which wo speak. At 
the right time its results are beneficial 
— indeed, in some cases magnificent. 
It is simply against its too early en- 
forcement that wo caution mothers, 
who, having an idea that because early 
singing is everywhere recommended, 
excessive vocal exertion is thereby im- 
plied. 

Mamma anp her Boyr. — The male 
portion of tho community, in this 
country, do not give that practical 
attention to music ^^•hich is observed 
among those of other countries. Tho 
author of these short notices has been 
gratified to find, that in some Conti- 
nental circles, a gentleman who does 
not play the piano, is as rare as tho 
gentleman who could not sing " at 
sight" in tho Tudor period, and who 
was on that account ashamed of the 
incompleteness of his education. Would 
that something of this feeling existed 
among us now ! 

A mother once exclaimed to the 
author, that she could not keep her 
dear boys at home. Ho at once ad- 
vised that they should be taught 
music, and tho result proved most 
successful ; a love of home having 
grown with an increase in its attrac- 
tions, and the acquirement of a human- 
izing art, as well as fascinating accom- 
plishment, having been added to the 
many deep obligations which they 
owed to the maternal care. 

What Ixstruments should Bots 



PLAY ? — What are called orchestral in- 
struments, especially those of the violin 
tribe, are generally preferred for boys, 
and they certainly add to the attractions 
of the musical evening in the drawing- 
room. There is no reason, howerer, 
why a boy should not learn the piano- 
forte, or a girl the violin, — tho latter 
being, in fact, an instrument specially 
suited to a lady, and, indcetl, gradually 
coming into fashion as sucb. Wind 
instruments, such as the corxet-db-piston 
and fii4fe, should not be chosen, except 
under medical sanction. 

Finally, mothers should uphold tho 
authority of the music-master, and seo 
that his directions are faithfully earned 
out. The practice of the exercises so 
necessary in instnunental music, should 
be encouraged and rewarded, and on 
no account should their uninteresting 
or even disagreeable effect bementioned, 
as it would at once provide an excusn 
for the curtailment of labours which 
appear to " annoy mamma." The same 
remark appbes to classical (that is tho 
best) music, which mamma should ever 
uphold in tho eyes of her children, and 
second the teacher's efforts to pro- 
mote. 

Let us advise reference to the articles 
on the I'iutioforte, Harmonium, Singing, 
Practice, and Domestic Concerts, in other 
pages of tho present volume. 

Hints on Home Deco- 
ration. — Fketwohk.— This branch 
of art, which is found so useful, and 
may bo so generally applied in the deco- 
rati(m of the house, is extensively prac- 
tised by ladies, and is of such a nature 
that it appears to be speciallj' suited 
as an artistic employment for them. 
The process is by no means a purely 
mechanical one, yet it is so simple that 
it may be more or less successfully 
practised by all ; while the skilful and 
tasteful worker, who makes use of wood 
carving (see p. 281) to enrich the fret- 
work, will be able to produce striking, 
artistic, and even sumptuous effects, by 
the employment of materials, very few 
in nimiber, and not costly in price. 

Fretwork is the name given to a 
method of forming ornamental designs 



302 



Christmas comes hut once a Year. 



in panels, &c., by sawing out the wood 
round the different objects of the design. 
The ornamental screen of perforated 
v/ood that runs along the front of a 
piano, and is usually backed by a cur- 
tain of crimson or green silk, may be 
taken as a specimen of fretwork. The 
ends of bookslides, photograph frames, 
table easels for holding drawings and 
engravings, reading stands, picture 
frames, ornamental brackets, the bor- 
ders of the sides of what-nots and book- 
shelves,— hundreds of the articles, in 
short, that are found in every middle- 
class household, may be made bigbly 
ornamental by being subjected to the 
process of fret-cutting. 

Tools for Fretwork. — The tool 
chiefly employed in this kind of work is 
the buhl or frame saw, by means of which 
the wood to be removed is sawn out. 
The frame of tbis saw forms three sides 
of a quadrangle ; the saw, wben fixed 
in its place by screws, forms the foru-th 
side of the square ; or to describe, per- 
haps, more accurately, the frame resem- 
bles a bow much bent, while the saw 
occupies the place of the bow-string. 

The moment this implement is seen 
in action its merits and capacities will 
be appreciated. Let us suppose that an 
ornamental photograph frame has to be 
cut in fret. We first obtain our design, 
either by drawing it ourselves or by 
purchasing it at the toolmaker's, or 
fancy-shop. Wc next procure a suit- 
able wooden panel, wbich shall be a 
little larger than the design, and will 
be a little over the eighth of an inch 
in thickness. This panel, the design 
having been pasted upon it, is firmly 
secured upon its " horse " to the bench 
by means of " cramps." To prevent 
possible mistakes, we now slightly 
shade the parts that are to be sawn out 
with a black-lead pencil. In one of 
these shaded spaces we cut out a round 
hole with a gouge. Up through this 
hole we pass the saw of the frame-saw, 
and secure it, the frame standing out 
towards the operator quite clear of 
the panel. "VVe now commence sawing, 
and we cut in towards the outline at the 
nearest point, and follow that outline 



all round till the object is left, and the 
superfluous wood cut away. 

It will be often necessary, for various 
reasons, to stop to unfix the frame-saw, 
and begin from a fresh point, and pro- 
ceed as before till the work is completed. 
Having cut out our photograph frame, 
the design of which, let us suppose, is 
the vine-leaf and grape, we will vastly 
improve it by carving. The fruit must 
be rounded and smoothed with chisel 
and gouge, the stems must also be 
rounded, the veins of the leaves must 
be cut Avith the V-chisel, and the 
curl of the leaf suggested by hollowing 
with the broad chisel. Finally, the 
background must be levelled with gouge 
and chisel, and afterwards made uni- 
form in tone by applying the grounding- 
punch. (See Wood Carving, p. 281.) 

The appearance of fretwork is dhicq 
enhanced by staining and pohshing, or 
varnishing. When the work is intended 
for the ornamentation of an album or a 
folio, a coloured border in velvet or 
some other suitable fabric may be used. 
These matters, however, the limited 
space at our command compel us to 
leave to the ingenuity and taste of our 
readers. 

It may only be added, that among 
the great variety of woods that can be 
used for fretwork, the amateur should 
always select the kind most suitable for 
his purpose. If his work is to be 
minute and fine, he must have wood of 
close grain, such as ebony or box- wood. 
For bold fret-cutting, or open scroll- 
work, the cheaper and commoner kinds 
of wood will suit. Panels may be ob- 
tained from the toolmaker, or at a 
fancy-shop. 

How to Decorate a 
Church. — Christmas. — This very 
specially English custom becomes 
every year more prevalent, and unfor- 
tunately more costly. The persons 
who devote their energies to Christmas 
decorations, are mostly of the thought- 
ful and earnest class, whose time and 
money would be spent in works of 
solid charity, were the pious object 
they seek, that of welcoming the infant 
Saviour, attainable at a less cost. We 



Lovely Flowers are the Smiles of Goifs Goodness. 303 



nre anxious on this account rather to 
suggest the cheaper style of decoration, 
than to follow the directions given in 
the elahoratc works on this subject. 

The custom of decorating our 
churches at Christmas, although now 
so much advocated by the highest 
churchmen, has a heathen origin. The 
mistletoe, the special badge of Christ- 
mas, was accounted dear to Odin, and 
possessed wondrous charms in my- 
thology to our own ancient Druids. It 
was the dearest treasure of the woods, 
reaped by a consecrated priest with a 
golden sickle, and carried in solemn 
processhn upon a white ox. The 
holly alsp, received its nobility from 
the Druids- and the laurel and its 
congeners clwm their descent from the 
old Greeks. 

Before the nvival of ecclesiastical 
art, which so foon followed on the 
Tractarian moven/^nt, our Church de- 
coration was of the roughest kind. 
The day or two jusi before Christmas 
was occupied by th« parish clerk in 
turning the pulpit into\ bower of ever- 
greens ; if the church boasted of 
one or more chandeliers, Sranches were 
tird to them in such diundanco as 
effectually to nullify the fu'nt light of 
the candles; twigs were in^rted into 
holes drilled for the purpse along 
the edges of the pews, to tb; incon- 
venience of the worshippers, -ho, in 
bending forward, constantly cune in 
contact with the holly spines. 

Now-a-days it is different, the u-aw- 
ing-master, as well as the general scLiqI. 
master, is abroad, and great taste is t-n. 
ployi'd in the Christmas decoratiois. 
Scrolls formed of thin deal, stron- 
pasteboard, or, bestof all for illuminatinj^ 
purposes, of zinc plates, form a fashion- 
able and suitable element in the scheme 
of decoration. The colour and style of 
the church must be the guide both 
as to the form and tint of these. 

Materials. — Against old oak pan- 
elling a light tint goes best; not white, 
that is too violent, but a pale stone- 
colour, with red edge, and letters boldly 
relieved with black. For the stonework 
a red scroll is the most telling. Where 



there is space suffici-^nt, such as round an 
archway, a beautiful effect may be pro- 
duced by a red .«croll with white letters 
made on the following plan : — Cut a 
border the shape of the arch, one and 
a half feet wide, in tbc strongest brown 
paper ; several sheets will lie requii-od. 
These can be stitched togt'ther with the 
needle. Paste Turkey twill over the 
paper. Draw on white cartridge paper 
the letters required ; taking care that 
they are solid in form, cut them out, 
paste them on the right side, and lay 
them on sheets of best white wadding. 
The flat side of the wadding adheres 
to the pasted side of the letter, so that 
you can cut the wadding out the clear 
shape of the paper: paste these on the 
red twill, and then make a compact 
wreath of variegated holly leaves, sewed 
on ribbon-wiie ; attach this to both 
sides of the scroll, and nail it round 
the arch. The effect is as if the letters 
were formed of snow. 

Wre.vthino.— For wreathing round 
pillars, and for the decoration of carved 
oak, we would suggest a kind of gar- 
land, which we learned from the Ita- 
lians. Take ivy leaves, selecting them 
of one size — large for pillars, small 
for woodwork. Procure red worsted 
braid, half an inch, one inch, or two 
inches broad ; lay one leaf upon the 
braid, and fasten it with a stitch, then 
lay a leaf under the braid, the point 
readiing under the leaf already at- 
tJiched, and fasten that with a stitch. 
Then lay another leaf above, its point 
about as far from the base of the first 
leaf as the breadth of the braid, then 
another underneath ; thus you have a 
solid wreath, sightly on both surfaces, 
with a little piece of scarlet appearing 
between each two leaves. Where time 
is no object, the wreath is greatly im- 
proved by a little bunch of holly 
lerries being sewed in the centre of 
<ich of the upper leaves. Where 
tt5 red braid is an objection, a very 
prtty wreathing can be made of 
ivj leaves simply sewed together, ono 
ovel.apping the other, but this plan 
necesitates an immense supply of 
leave. In either case the wreathing 



304 Life is a Kind of Chess, in which we have Points to gain. 



looks very well suspended in festoons ; 
the under side, though of lighter colour, 
is equally neat and pretty. 

A similar kind of wreath is charm- 
ingly adapted for Harvest Homes. In 
this instance the braid can be green, 
chestnut leaves should be used instead 
of ivj^, or those of the sycamore, and a 
small biinch of corn, wheat, or barley, 
should be fastened in the centre of each 
leaf. 

Where flowers are used, the Christ- 
mas rose is certainly the most suitable, 
as well as the most attainable, and forms 
a charming decoration for the font. For 
the finer kinds of wreathing, yew and 
box are the most suitable, but although 
they have no great claim to pious rela- 
tionship in themselves, they have been so 
widely adopted hj the Church of Rome 
in the northern coimtries as a substitute 
for the palm and olive on Palm Sunday, 
that in Ireland they are respectively 
called "palm or box palm," and thus 
gain a kind of afhliation as ecclesias- 
tical emblems. 

Easter and Whitsuntide Decora- 
tions. — Flowers are the most fitting, 
but their evanescence presents one 
great difficulty, and the immense quan- 
tity required, a still greater one, espe- 
cially as regards town churches. The 
use of moss, which can be brought in 
great quantities from the country some 
time before it is wanted, is a grand 
method of ecoaomizing flowers. Take 
a broad, thin lath, lay a truss of straw 
along it, and bind it firmly, so as to 
form a cushion as many inches broad as 
you desire, then bind the moss upon 
this, and j'ou have a firm velvet band 
of moss ; it can be made in a plain 
border, a triangle, or a circle, as desired. 
Two triangles thus foi-med make, M'hen 
united, a star of six points. Then take 
large flowers, roses, dahlias, or holly- 
hocks, and fasten them five or six inches 
apart; twenty-four such flowers will 
make a splendid star or wreath, but 
they would make no show at all if boun- 
in with evergreens. Yew or box ^ 
also very serviceable treated in a simiJr 
way; made into stars and crosses it 
lasts long, and fresh flowers caivbe 



added from time to time. la this way 
very suitable decorations can be made 
for graves. 

On all occasions the decorations for 
the font should be white : Christmas 
roses and snowdrops at Christmas, 
white primroses, narcissuses, or early- 
flowering species of hawthorn for 
Easter, and white roses for Whitsun- 
tide ; indeed, at Whitsuntide white 
flowers should be used as widely as for 
a universal wedding. 

Harvest Homes. — For Harvest 
Homes fruit should take the place of 
flowers, but always on the parent 
branch, to avoid turning the church 
into a transplanted Covent G-irden, — 
branches of hazel and of apples, and of 
hawthorn and of mountair ash, freely 
mingled with wheat, and barley, and 
oats, and the graceful hq) bine. 

The Game cf Chess. — 
This celebrated game is played with 
thirty-two pieces or men, divided into 
two sets of sixteen each, one set being 
white and the othe-' red or black. The 
game is played fi a square "board," 
marked out iito sixty-four equal 
squares, which d.re alternately coloured 
black and whte or red and white, in 
order to deiote and determine the 
moves of th' various pieces. There are 
t-tt'O player*, who are opposed to each 
other ; ea<h has one of the sets of six- 
teen mer under his control, consisting 
of a kinj and a queen, two bishops, two 
knight* two castles or rooks, and eight 
pawn? 

Abiaxgement of the Men. — The 
ches-board is placed on a table, be- 
twfSQ the two players, in such a 
mi'iner that each player shall have a 
■spiite square at the corner of the board 
Ci his right hand. The sixteen men to 
;e played are arranged on the two lines 
of squares nest to the players, the posi- 
tion of the men relatively to each other 
being the same on each side. The two 
castles occupy the corner squares on 
the right and left of the players. Next 
each castle is a knight, next the knight 
on each side is a bishop, and in the 
centre are the king and queen; the 
queen always occupying at the be^ift- 



By playing at Chess we learn Foresight and Caution. 305 



ning of the game a square of her own 
colour, according to the invariable rule 
to that Q'Se.cX—gaudct recjina colore. 
By this means it will be found that the 
black king occupies the white square 
on the left of his queen, and the white 
king the black square on the right of 
his queen. The men on the king's side 
of the line are called the king's rook, 
the king's knight, and the king's 
bishop ; those on the queen's side are 
called the queen's rook, queen's 
knight, and queen's bishop ; and the 
pawns are distinguished in a similar 
manner, as the king's rook's pawn, 
king's knight's pawn, &c. The squares 
too are distinguished from each other 
according to their position in front of 
the piece or man before which they are. 
Thus the squares on which the king and 
queen are placed are called the Icing's 
and the queen's square respectively ; the 
square immediately in front of the 
king or the queen is called "the king's 
second square" or the queen's second 
square, and so forth to the adversary's 
side. The same rule obtains as to the 
other squares. Thus the squares on 
which the bishops and other men are 
arranged at the outset of the game are 
called the king's or queen's bishop's 
square, and the squares in front of that 
square the king's or queen's bishop's 
second, third, or fourth square, as the 
case may be. 

The Moves. — The queen, who is 
the most powerful of all the pieces, can 
move over any number of squares and 
in every direction, either backwards, 
forwards, or to either side, and either 
in diagonal or straight lines. The 
KING can move in every direction, but 
can take only one step at a time except 
when he castles, -when he moves two 
steps, and this he can do only once 
diiring a game. The bishop moves 
diagonally over any number of squares, 
the bishop therefore must always re- 
main on the colour which he is placed 
on at the beginning of the game. The 
KNIGHT moves two squares, one of them 
straight and the other diagonal, either 
"backwards, forwai-ds, or sidewise : his 
jjiQve therefore always takes him to a 



colour different from that M-hich he 
.occupies before moving. He can leap 
over any piece to the square he intends 
to occupy. The castle can move to 
any distance, either forwards, back- 
wards, or to either side, but only in 
straight lines. The paavn moves only 
one step at a time, and only straight 
before him ; in taking any piece, how- 
ever, he moves one step on the diagonal 
line, and on making his first move he 
has the privilege of advancing two 
squares if he choose to do so. 

Object of the Game. — The objecl 
of each of the players is to give what 
is called checkmate to his opponent's 
king. To this purpose all the moves 
that are made on both sides are in- 
tended to conduce, and M'hen either of 
the kings is checkmated the game ter- 
minates, although the game may be 
brought to a conclusion by what is 
called stalemate, or by the circumstance 
that neither of the two players is able 
to give checkmate to the other. In 
these cases the game is said to be a 
drawn game, and neither of the players 
is victorious. It must be understood 
that all the various pieces are liable to 
be taken by the opponent's men; that 
is to say, any piece which bears upon 
an}' square on which there is one of the 
opponent's men may be moved to that 
square, when the piece upon it is said 
to be taken. There is, however, one 
exception to this rule ; the king cannot 
be taken. The king ma.\ be placed in 
check, or he may be so situated that he 
cannot move without moving into 
check, which is contrary to the rules of 
the game ; or he may be placed in 
check without being able to move from 
the square on which he stands without 
moving into check, and this latter con- 
dition constitutes checkmate, and closes 
the game. A short explanation of these 
and some other technical matters will 
enable the reader the bettor to compre- 
hend this beautiful and interesting 
game. 

Technical Terms.— 7w check. The 
king is said to be " in check " when one 
or more of the opponent's men bears 
upon the square on vhich he stands, 



5o6 



We learn by Chess not to be discouraged. 



and could take him on the next move 
if he were any other man but the king. 
In this condition of check the king can- 
not continue, he must he freed from it, 
and for this purpose the king must in- 
stantly move so as to he " out of 
check," for he must take the man by 
whom the check is given, if he he on 
the next square, and if the king in 
taking him does not thereby move into 
check, as already said ; or the piece 
giving check may be taken by some of 
the men belonging to the king who is 
in check, or some piece must be inter- 
posed, if that be practicable, between 
the king and the piece who attacks 
him. But if the attacking piece be on 
the next square to the king, or if he be 
a knight, there can be no interposition. 

Checkmate, it is obvious, therefore, 
occurs when the king is placed by any 
one of the opponent's pieces in check, 
and when by none of the expedients 
now mentioned he can be relieved from 
that state; whenever this takes place 
the game is over, for the king is check- 
mated. 

Stalemate consists of this, viz., the 
king may be so surrounded either by 
his own men or by the pieces of the 
enemy, that although not at the mo- 
ment actually in check, he nevertheless 
cannot move at all without moving into 
check, which, as already stated, is inad- 
missible. This, however, is a condition 
of things that rarely occurs in a game 
between players of ability and skill, 
and it is hardly possible that it can 
occur at aU unless most of the men are 
already off the board, as it is unneces- 
sary here more fully to explain. 

Smothered Mate. — This term is 
intended to express the checkmate 
given to a king by the move of one of 
his adversary's men, which is inevi- 
table in consequence of the king's being 
too closely surrounded on all sides by 
his own men. The term is not much 
used, as the occasion does not often 
occur. No player of sufficient ability, 
indeed, will permit his king to be in a 
position of so much peril. 

Odds. — This expresses some par- 
ticular advantage which a stronger 



player gives to a weaker, so as to render 
the contest less unequal. 

Gambit. — This word denotes the 
sacrifice of a pawn in an early stage of 
the game. 

En piiisE is a term applied to a piece 
when it is in danger of being taken by 
another unless removed to a place of 
safety or otherwise secured. 

Winning the Exchange. — It not 
iinfrequently happens in the game that 
one of the players is under the neces- 
sity of making an exchange of men ; 
that is to say, he may be able with a 
pawn to take his adversary's bishop, 
knight, or other more important piece, 
the adversary of course taking the pawn 
immediately afterwards. In this case, 
a bishop, or knight, or queen, as the 
case may be, is gained at the loss of a 
piece of inferior importance, and the 
player who takes the superior piece is 
said to " win the exchange.^' 

A Forced Move. — This is a move 
which the king or any other piece mu&t 
make when attacked. 

Counter Attack. — This is amove 
made to repel or counteract the attack 
of an opponent by causing him to de- 
fend himself. 

Castling. — This is a peculiar move, 
which can be made by either or both of 
the kings only once in the same game. 
In order to make this move the king 
must still be on the square on which he 
was originally placed at the outset of 
the game. If he have moved even one 
step the privilege cannot be conceded 
to him. The move is this : — Let it be 
supposed that on either side of the king 
all the pieces which occupy the squares 
between him and the castle have moved, 
and that their squares are unoccupied ; 
in order to "castle" the rook, a castle 
moves towards the king and occupies 
the square next to him, and he moves 
to the square beyond the castle, i. e., to 
the second square from that on which 
he originally is placed. This move is 
frequently of great importance, as it 
enables the king to escape imminent 
danger, and has often the effect of ren- 
dering the machinations of an opponent 
entirely nugatory for a time. 



Gaming finds a Man a Coward, and leaves hint a Knave. 307 



Sacrifice. — This term signifies the 
allowing a piece to be taken without 
immediate compensation, but for the 
sake of some ulterior advantage. 

False Move. — This means a move 
made by mistake, and which cannot 
legally be played. 

Doubled Pawn. — When two pawns 
stand on the same file, that is to say, one 
immediately in front of the other, the 
front one is called the " doubled pa-svn." 

There are a few other technical 
phrases which might be mentioned, but 
they ai'e seldom necessary in the course 
of a game ; indeed, several of those now 
enumerated are rarely used. 

Laws of Chess. — : Several of the 
rules of the game have already been 
referred to in what has been said ; Ave 
shall therefore avoid repeating them, 
and give only those most important in 
addition. 

1. The players draw for first move, 
after which they play alternately. 2. 
When one of the players gives odds he 
is entitled to first move. 3. If an error 
be committed in placing the board or 
the men, and four moves have been 
made on each side, either player is en- 
titled to require that the ganie shall be 
completed without any correction of the 
error. 4. A move once made cannot 
be retracted. 6. If you touch a piece 
you are bound to play it. 6. If you 
make a false move your opponent may 
cause you to retract it, and move your 
king as a penalty. 7. If you touch one 
of your opponent's men he may compel 
you to take it, and if that is impossible, 
to move your king. 8. If in checking 
your opponent's king you do not utter 
the word " check," your opponent is 
not bound to notice the check. 9. 
Drawn games are not considered games 
but by agreement. 10. All matters of 
dispute are to be referred to a third 
party, whose decision shall be final. 
The rules relating to the moves of a 
pawn have been already stated, and 
those relating to castling, &c., &c. ; but 
it ought to be added that when at its 
first step a pawn is moved two squares, 
passing another pawn in so doing, it 
may be taken by that pawn. There 



are a few additional rules, but they are 
not of much importance unless among 
very skilful and experienced antagonists, 
to whom extreme strictness may be es- 
sential. 

In concluding this brief notice of this 
admirable game, we think it requisite to 
say that we have purposely retrained 
from presenting ouj: readers with any 
of the usual diagrams of games, or any 
special directions as to the moves to bo 
made in plapng them, for this reason, 
that to a beginner it is generally both 
diflieult and irksome to learn the game 
by such means. A few practical les- 
sons will be sufficient to gain familiarity 
with the moves, and the general conduct 
of the game ; after which recourse may 
be had to some of the more elaborate 
works, in which are recorded celebrated 
openings and games, skilfully carried 
out, one or two of which the reader 
may find it useful as well as interesting 
carefully to study. 

The Game of Backgam- 
mon. — This game has long been 
deservedly popular. It is in no small 
degree amusing and interesting, and it 
affords a pleasant method of employing 
an evening hour, without rendering 
necessary the intellectual effort which 
is required in playing chess with an 
able and skilful advcrsarj'. 

The Implements foii Playing. — 
The game requires a board, dice and 
dice-boxes, and men or pieces thirty in 
number. The board consists of two 
parts, united by hinges in the centre, 
and thus capable of being closed or 
opened like a foHo volume, which in 
its proportions it resembles. The in- 
terior of the board thus divided has 
twelve "points" at each end, six at 
the opposite end of each of the two 
divisions. These points are coloured 
alternately white and black, or white 
and red, in order to afford the players 
the greater facility in perceiving and 
coimting the proper moves. The back- 
gammon board is so well known that a 
minute description is unnecessary, even 
if it CQuld be satisfactorily furnished 
without the use of a diagram or the aid 
of the engraver. The dice are cubes 



3o8 Cards or Dice interest more than the Loss of an Empire. 



of ivory, and on each of their six faces 
are dots, in number from one to six in- 
chisive. Two of these dice are nsed 
by means of a cylindrical box, in which 
tbey are shaken by each player alter- 
nately before being thro-«Ti upon the 
backgammon board. 

The Moves or Mobe of Playing. — 
In order to comprehend the method of 
playing we shall suppose that the 
board is placed between the two players, 
with the narrower ends of the two divi- 
sions towards them. In that position 
each filayer has twelve points ranged 
along the side of the board next himself, 
six of these points white, and six of them 
black or red. Now there are two ace- 
points in the arrangement of the board, 
one of them in the comer at the right 
hand of the one player, and the other at 
the opposite corner at the left hand of 
the other player. Counting from this 
point, the following is the arrangement 
of the men at the outset of the game. 
On each of the ace-points exactly oppo- 
site each other are two men, two black 
and two white. Supposing, for brevity's 
sake, B to represent the player of the 
black men, and W the player of the 
*>'hite, the arrangement would be this, 
Tiz. : — 2 B on point 1 ; 5 W on point 
6 ; 3 W on point 8 ; and 5 B on point 
12. On the opposite side 2 "W on point 
1, 5 B on point 6, 3 B on point 8, and 
6 "W on point 12. Now the first object 
of each player is to bring his men roimd 
from the opposite side into the inner 
table, home, or exchequer on his own 
side. Suppose, then, for sake of illus- 
tration, B, the player of the black men, 
throws the dice and has the first move ; 
if, for example, he happen to throw two 
sixes, he can then play the two men 
who are on the first point six points on- 
wards, and he can play two of his men 
from the 12th point six points also. 
On the other hand, if W make a similar 
throw before his opponent he can make 
the same moves; but if either player 
has first played, the other cannot make 
the same move, because the points 
■which he might have moved his men 
are already occupied. Suppose B again 
throw his djcp, and the number of dots 



on the one dice is one, and on the other 
three, in that case B plays one of his 
men from his sixth to his fifth point, 
and then covers the man so played by 
another played from the eighth to the 
fifth point. In short, whatever the 
throws are which B makes, he can play 
any of his men from the position they 
are in to any other point in the direc- 
tion of his own inner table or exchequer. 
If, however, on the point to which he 
might otherwise play, there are two 
men of his adversary's, he cannot place 
his own man or men on the same point. 
He can do so, however, if the point be 
occupied by only one man belonging to 
his opponent, in which case he takes 
the man up and puts his own in its 
place. These remarks are equally ap- 
plicable to either of the two players. 
The numbers thrown by the two dice 
may be reckoned either singly or to- 
gether. Thus, for instance, if the num- 
bers three and six be thrown, one man 
may be played over nine points ; or two 
men may be played, one of them three 
points and the other six, and so in other 
cases. If, as already implied, there be 
only one man on any point to which a 
man of the opposite colourcan bemoved, 
that man can be taken by the man moved 
to that point : the man on that point is 
called a blot, and on being taken he is 
to be placed on the bar dividingthe two 
segments of the table, and when his 
owner throws his dice, the man so taken 
must be put back into the home ex- 
chequer of the opponent, on the point 
indicated by the throw, if that point be 
unoccupied. The man so put back 
must again commence his journey to- 
wards the inner table on the opposite 
side, in accordance with the number 
of the dice that are thrown. 

As soon as B (or W) has succeeded 
in bringing all his men into his own 
inner table, he must then proceed to 
take them finally out of it, and this is 
done by his removing the men which 
may happen to be on the points indi- 
cated by the dice when throwing, and 
the player who first succeeds in getting 
all his men out has the game, or wins 
the "hit," 



tf the Actor is not Graceful he is Ridiculous. 



309 



If either player succeeds in getting 
all his men off before his opponent has 
taken off any, he is said to win the 
" gammon." 

Tm'o hits are considered equal to one 
gammon, and to win two games out of 
three is called winning the rub. 

Such are the chief particulars in 
backgammon. A few games, however, 
with a correct player, will do more in 
the way of clearly explaining and illus- 
trating the nature of the game than a 
very large amount of mere written in- 
struction. 

A Word or T-wo on 
Soaps. — Concentrated Soap. — 
Among the various kinds of soaps for 
domestic purposes one of the most use- 
ful is that which is known as the St. 
Mungo concentrated soap. This soap, 
which is manufactured by Messrs. 
Smith and Son, of Glasgow, is said to 
combine the best properties, both of 
soft and hard soap, without the dis- 
agreeable odour of the former of 
these substances. For washing pur- 
poses it is found to have most ef- 
fective cleansing properties, and it 
acts without damaging the fabric in 
the slightest degree. This soap is ex- 
tremely well adapted for kitchen work, 
for cleansing woodwork, paint, and 
encaustic tiles, and it has very effective 
powers as a disinfectant for washing 
bedsteads, infected clothing, and in- 
fected apartments. In order to use it, 
it is dissolved in boiling water, and 
when the clothes are steeped in the 
solution a great amount of labour in 
rubbing them is found to be saved. 

Watt's Patent Sanitary Soap. 
• — This is an excellent preparation, re- 
moving offensive smells from linens, 
unwholesome rooms, &c. It cleanses 
with singular rapidity, and requires 
less labour than when ordinary soap is 
used. The suds produced by it also 
deodorize the sinks and drains through 
which they pass. 

Knight's Primrose is a well-known 
and favourite soap, and there are pure 
mineral oil soaps, used by scourers and 
dyers, but these are not well suited 
for domestic purposes. 



Toilet Soaps. — These are legion. 
Many people prefer French soaps for 
toilet purposes. That which bears the 
name of Gelle Fr^res makes a most 
agreeable creamy lather, soft and plea- 
sant to the skin ; Rimmel also makes 
very excellent soaps ; one called 
Dugong soap is said to be made with 
the oil of a species of whale, and is 
highly spoken of as rendering the skin 
white and soft. Cleaver's soaps have 
long been esteemed, particularly his 
honey and glycerine soaps. Where 
80 many are good it is hard to say 
which soap is best, and we must leavo 
our readers to judge for themselves. 

Field's Soaps. — We, for our own 
part, prefer Field's united service tablet 
for general use ; it makes a verj' soil 
creamy lather, having a most agreeable 
perfume, and is but Little affected by 
being used with hard water ; while for 
winter use, to soothe chapped skin, no- 
thing can be more delightful than tho 
transparent honey soap of the same 
makers. Messrs. Field also manufacture 
toilet soaps from paraffine, spermaceti, &c. 

Hints on Amateur Act- 
ing. — In giving a few hints on ama- 
teur or private theatricals, we begin by 
supposing the case, that a number pf 
young people are staying at a country 
house, at a time of the year when the 
early falling night narrows the range 
of outdoor amusements, and that the 
host, anxious to provide entertaining 
employment for his guests during the 
brief dark days and the long nights, 
has yielded to the suggestion of insti- 
tuting private theatricals. In such a case 
the first question that arises is — How 
to get the splendid costume in which 
the actors desire to shine. People of 
more advanced years will probably 
consider the matter of costume a second- 
ary affair, and will be more concenaed 
to find out how the mechanical difficul- 
ties of the situation are to be sui-- 
mounted, — how, in fact, to get up private 
theatricals with all the necessary para- 
phernalia of stage, footlights, scenery, 
curtain, &c. It is the purpose of this 
article to give a few practical hints to 
such of our readers as may be inte- 



3IO 



Ad your Part Comnwidably , not Contemptibly. 



rested in amateur acting, -with the view 
of lessening the difficnlties which will 
have to be encountered. 

Let us say at once that if the host in 
our country mansion is a man of sub- 
stance, the whole of the difficulties 
vanish. He has simply to despatch a 
letter, requesting a visit from one of 
the theatrical costumiers in Covent 
Garden. The man of costumes Avaits 
on the man of money, surveys and 
measures the hall in which the perform- 
ances are proposed to be given, re- 
turns to town and brings down the 
private theatricals with him in the 
shape of a portable bijou theatre, which 
he erects within the hall akeady al- 
luded to. In this portable theatre 
everything is provided — stage, gas- 
fittings, scenery, &c. All trouble is 
taken off the hands both of host and 
guest. A carpenter and gas-fitter set 
to work, and in a day everything is 
ready. When the week or fortnight 
of performances is over the man from 
Coveut Garden disappears as rapidly as 
he came. 

In hiring a portable theatre and 
availing himself of the services of a 
"fitter" and his attendant mechani- 
cyins, our host will not only have 
avoided a woi'ld of confusion and noise, 
but he will have taken the best pre- 
cautions against having the principal 
hall of his mansion damaged. 

But it is not alone for the upper ten 
thousand of Great Britain that the 
" Eest of Everything " is written ; and 
there are many estimable people among 
our readers, who might think the amuse- 
ment of private theatricals for their 
young friends was perhaps a little too 
dear a luxury, if it involved a portable 
theatre from London, with scientific 
gentlemen to superintend it. We shall 
therefore give a few hints to such 
of our readers as may be desirous, 
in "mounting" private theatricals, 
to take the burden of the labour on 
themselves, and shall dii-ect attention 
successively to the auditorium, the 
stage, the cuilain, the lights, the side 
scenes, the costumes, and the plays. 
Our limits allow us to devote only a 



very few lines to each of these heads, 
and we shall make use as sparingly of 
stage technicalities as possible, the aim 
and purpose of our suggestions being 
simply to instruct our readers how to 
achieve the highest amount of stage 
illusion at the smallest expense. 

The Auditorium. — On this part of 
the subject only a very few words are 
necessary. The largest available room 
in the house should be selected for 
" the theatre." If the room be oblong, 
two-thirds of the space should be laid 
ofi' for the accommodation of the audi- 
ence, the remaining third for the stage. 
If there are two rooms of different sizes 
communicating by folding- doors the 
difficulty is solved at once ; let the 
larger room be devoted to the audience, 
the smaller to the actors. Where there 
are no folding-doors, it is not necessary 
that a division separating the audi- 
torium from the stage should run 
across the whole room. In such a case, 
let the smaU stage be erected in the 
middle of the room, at the lower end, 
and let side screens run from the sides 
of the proscenium to the walls, in a 
direction sloping from the stage out- 
wards. By this arrangement a view 
of the stage will be commanded " from 
all parts of the house." 

The Stage. — It is always an ad- 
vantage that the floor of the stage 
should be a sloping platform, but this 
advantage is not worth the trouble, 
except when the room is very large. 
The proscenium of the stage must con- 
sist of an arched or square framework, 
for the construction of which the local 
carpenter had better be called into re- 
quisition. Busts or statuettes, and 
evergreens, and above all flowers, form 
a fitting decoration for the proscenium, 
and are available anywhere and at any 
time of the year. Along the front of the 
stage, when no platform is made use of, 
a strip of boarding a few inches high 
should be placed, and behind this the 
" foetlights " should be ranged. 

The Cuetain. — The most conveni- 
ent "curtain" will be found to con- 
sist of two pieces of cloth of any rich 
, colour, and of sufficient length and 



Three Acts S'.ctild be iAe Measure of a Play. 



3" 



width to cover tho whole front of the 
stage when let down. The curtain is 
raised by two cords running from where 
the two pieces of cloth meet in the 
centre, up to the top corners on the 
right and left, and worlcing over hooks. 
The cords are tacked to the pieces of 
cloth at intervals of a foot. When 
elaborate scenery cannot be commanded, 
the curtain should be lowered at the 
conclusion of each scene. 

The Lights. — The lights form the 
chief difficulty in " mounting " private 
theatricals. The professional costumier 
from Covent Garden solves the diffi- 
culty easily, by leading off a pipe from 
the main— gas alone being suitable for 
lighting purposes in private theatricals, 
— and by laying this pipe, furnished 
with burners, along tho front of the 
stage for the footlights, and up tho 
two sides and along the top of the 
stage for tho "gas-wings" and "gas- 
battens" of the regular theatre. This 
arrangement is really a very simple 
one, the pipe being led along from the 
meter under the flooring — and the local 
gas-fitter might safely be entrusted with 
the construction. The contrivance for 
raising and loweiing tho gas, both on 
the stage and in the auditoriimi, is 
easily arranged by soldering a common 
stopcock in the pipes that lead to the 
audience department and to the stage 
respectively. "WTien the perfoi-mauce 
is over, the pipe that led to the stage is 
cut off at the main, and the opening is 
closed. 

The Side Scenes. — Upon the 
scenery of the stage nothing definite 
can be said. In the performance of 
most modern comedies very little 
scenery is required. If, however, the 
company resolve to perform pieces in 
which scenery to represent the walls 
of rooms is required, they must 
extemporize lofty screens, with can- 
vas-covered frames for the doors or 
entrances. But on this subject it is 
impossible to give directions, as the 
completeness of this part of the ar- 
rangements will depend entirely upon 
the taste of the operator, and on the 
amount expended upon it. 



The Costumes. — Costumes of all 
kinds may be borrowed from costu- 
miers in to'wn. For the performance 
of modem comedies the ordinary daess 
of society will suffice. If plays of the 
olden time are performed, and if the 
dresses required are not hired or 
bought from costumiers, the per- 
formers must fall back in great part, 
at least, upon their own ingenuity. 
The authori has seen a Scotch professor 
represent with great picturesqueness 
the " Dey of Algiers," although the 
"Dey's" drapery was nothing more 
than napcry or table linen, his turban 
being a work of art built up of a couple 
of towels, and his long flowing robe 
consisted of a lai-gc tablecloth. 

The Plays. — With respect to the 
plays most suitable for performance at 
" I'zivate Theatricals," a great deal 
depends on the "strength" and the 
numbers of the company. If an his- 
torical play is represented, care must 
be taken that " the army " shall con- 
sist of not less than at least two foot 
soldiers. The author once witnessed 
the play of "Leah" performed, ou 
which occasion "the villagers" were 
imdertaken by one man. When the 
verdict of " the \-illagers " respecting 
Leah was demanded, tho single voice 
responding " "We all condemn her," 
excited no little mirth among the audi- 
ence. 

Of all plays modem comedies may 
be most successfully given at pri- 
vate theatricals, as they call for little 
variety of sceneiy, and the costume 
required is that of our own every-day 
life. Such pieces as " Still Waters 
iiin Deep," " London Assurance," "A 
Regular Fix," " Bouts at the Swan," 
and many others, may be suggested as 
suitable. 

Those of om- readers who may be 
desirous of acquiiing more detailed in- 
formation on the suliject of amateur 
acting, are referred to " Lacey's Ama- 
teui-'s Guide," a capital publication, 
in which many particulars are given 
respecting this subject, which the 
limited space at our disposal will not 
admit of. 



312 Then shout for the Pleasut'e of Christmas, shout I 



Christmas Parties. — At the 
joyous season of Christmas, when fami- 
lies generally assemble round the pa- 
ternal hearth, and when the yery young 
as well as the very old are supposed to 
feel the genial influence of that happy 
time, family parties are very common, 
and the amusements are of a more 
mixed nature — more suited to various 
ages, as well as more homelike and un- 
conventional in their character, than the 
crowded assemblies at which many of 
the elder guests are wont to be found 
in the spring. Of late years we have 
borrowed the pretty German custom 
of having a Christmas-tree, decorated 
with fairies, lighted up with coloured 
tapers, and hung with toys and pretty 
presents for all members of the family. 
There is much pleasure in preparing 
these things, great excitement among 
the young folks at the drawing of the 
tickets, and still greater delight when 
the numbers drawn are attached to 
articles quite inappropriate to the 
drawers; when, for example, a fine young 
dandy draws a baby doll, or a pretty 
young lady a smoking cap or cigar- 
case ; when grandpapa draws a lady's 
apron, or grandmamma a pair of skates. 
But these things generally come right 
in the end, and an exchange of gifts is 
sure to satisfy every one. 

Ribbon Jewellery. — We lately saw 
some very pretty things, suitable for a 
Christmas-tree, manufactured by Mr. 
Stevens, a ribbon weaver of Coventry. 
Some are book-markers, woven to 
represent a photograph, on a rich 
white ribbon about three inches wide, 
and a verse or two illustrative of the 
subject is woven in gold letters under- 
neath. Others are in imitation of a 
leaf from an illuminated missal, very 
beautifully worked in rich colours. 
The same manufacturer has also in- 
vented a sort of ribbon jewellery, which 
has the appearance of the Florentine 
mosaics, and which are pretty and 
inexpensive ornaments for a Christmas- 
tree, and have certainly their novelty 
to recommend them. The various 
puzzles and scientific toys now so fre- 
quently invented, are amusing pre- 



sents, and the German wood-carving 
in imitation of leather is extremely 
tastefuL The match-boxes, card and 
cigar cases, purses, &c., made of this 
apparent leather are useful and lasting 
as well as pretty. 

Charades for a Christmas party 
are very easily managed where there is 
a large party of young people in a coun- 
try house, and the rehearsals are often 
productive of more amusement than the 
actual performance. The same remai-ks 
will apply to getting them up, that we 
gave about private theatricals (see 
page 309). 

Tableaux Vivants are also amusing, 
and not difficult to arrange where there 
are rooms having a door of communica- 
tion between them, or with folding- 
doors. The open space must have a 
curtain, or pair of ciu-tains, that can 
be drawn at the sides like window- 
curtains; the drapery adds to the effect 
of the tableaux. Behind these ciutains 
stretch common coarse green tarlatan, 
doubled, to temper the light, which 
ought to come from the side ; and be- 
hind the figures put a large folding- 
screen, covered with something dark, 
to give the effect of the background of 
a picture. The scene chosen ought to 
be one tolerably easy to be guessed by 
the spectators. The balcony scene in 
"Romeo and Juliet," the witches in 
" Macbeth," the trial scene in the 
" Merchant of Venice," &c., are effec- 
tive as tableaux. If the party are 
rather juvenile, a scene from " Sandford 
and Merton," " Eobinson Crusoe," or 
the scene, " King Alfred and the Cow- 
herd's Wife," from the History of 
England, might be chosen, bearing in 
mind that it is easier to manage a scene 
with few figures. Having selected the 
persons who are to form the living pic- 
ture, they should be grouped (in cos- 
tumes suitable to the persons they 
represent) exactly as the scene would 
appear if it were a picture ; the only 
difficulty is to keep perfectly still, and 
to command the countenance. A little 
practice will make this tolerably easy, 
and should any little contretemps 
happen, it will provoke a laugh, more 



JV/ieu Pleasure exceeds its Li/nits, it becomes a Torture. 313 



amusing to the spectators, perhaps, 
than to the unlucky performer. 

A Christmas party generally ends 
with a dance. Few dances are prettier 
than the cotillon, ■with which our 
Parisian neighhours generally end 
their entertainments, and which is 
very popular with young people. 

The Cotillon. — The young lady of 
the house should select a gentleman 
who is a good dancer, and who has had 
some experience in the figures, and 
arrange with him the order in which 
they arc to be danced ; and it is well to 
have all the things necessary in the room 
before the dance begins. These are — 
a hand looking-glass, a basket contain- 
ing as many different rosettes of ribbon 
as there are ladies, and one with ex- 
actly the same number of counterparts 
for the gentlemen, a basket of flowers, 
a nightcap, some coloured crackers, 
Bomo scent pistols for a duel, and eau de 
Cologne to replenish them, ribbon reins 
and whip, and a large screen. These 
articles may of course be varied, and a 
little invention often leads to a great 
success. It is usual to begin with the — 

Looking-glass. — A lady is seated 
on a chair in the middle of the room, 
holding a hand-glass ; all the gentle- 
men come dancing up behind her, one 
aftor another, and look into the glass, 
which is held so as to enable the lady 
to see the reflection of each face as it 
presents itself; from these she makes a 
selection of one as her partner, and, 
rising, places the glass on the chair, 
takes a turn round the room with him 
in waltz step, and then resumes her 
seat in the circle, leaving that in the 
centre of the room for the next lady. 

The Rosette. — The leading lady 
hands round a basket containing the 
rosettes for the gentlemen, and the 
gentleman her partner hands theirs to 
the ladies ; each gentleman seeks out 
the lady who has drawn the counterpart 
of his rosette and dances round the 
room with her. 

The Fouii in Hand. — This figure is 
a pretty one ; the gentleman leading 
takes t'oui- ladies, and the lady four 
gentlemen, and harnesses them with 



the ribbon reins. At a given signal all 
stop, and the ladies and gentlemen who 
have been acting the part of horses 
dance together. This is repeated se- 
veral times, till all or most of the com- 
pany have taken part in it. 

The Duel. — In the "duel" the 
lady is placed in the middle of the 
circle, armed with one of the scent 
pistols (procurable at any perfumer's 
for a shilling); her "second" holds 
eau de Cologne to recharge it ; as her 
victims are brought up she takes aim 
at their hearts till the favoured one 
comes, when she fires in the air, ac- 
cepting him as her partner, while the 
" second " takes one of the previous 
victims. 

The Bonbons. — Each lady takes one 
of the crackers, and going up to a gen- 
tleman, asks him to guess the colour of 
the bonbon it contains; he pulls the 
cracker with her, and if his guess be 
correct, they dance together. 

" La Fleur." — A flower is given to 
every dancer, and the ladies first go 
round, and each pins hers to the coat 
of the gentleman she wishes to dance 
with ; then they all rise, and waltz 
round the room once, after which the 
cavaliers make selection of their pait- 
ners by presenting the flower. 

The Nightcap. — The leading lady 
takes the nightcap, and seating herself 
in the centre of the room, the gentle- 
men come one by one and kneel before 
her ; she decorates the object of her pre- 
ference with the nightcap, M'hich creates 
much amusement, and they dance to- 
gether. 

The Cushion Figure. — This is pro- 
bably the best known of all the figures. 
A lady sits in the middle of the room, 
with a sofa cushion laid on the ground 
before her ; the gentlemen all come up 
each in his turn, and endeavour to 
kneel on it, but she di-aws away the 
cushion with her feet as each one is 
kneeling down, causing him to come 
down on his knees on the floor, until 
she chooses one as her partner, when 
she does not remove the cushion, but 
allows him to kneel on it, then getting 
up herself, she dances off with him, 



314 



Hoiv Droll, that Poll close imitates Ourselves ! 



leaving the chair and cushion for her 
successor. 

" The Screen." — In the middle of 
the room is placed a large screen, be- 
hind which the ladies hide, each put- 
ting out one hand ; the gentlemen come 
up, and each having taken a hand, and 
correctly guessing to whom it belongs, 
dances with its owner. After ths first 
figure, the order in which the subsequent 
figures are danced is quite immaterial ; 
and when as many have been gone 
through as the company desire, the 
good old English dance of " Sir Roger 
de Coverley " will be found an ex- 
cellent " wind-up " for a family Christ- 
mas party. 

Parrots, and ho\A/" to 
Keep them. — Under the general 
title of parrots, are usually compre- 
hended a great number of foreign 
climbing birds, most of them of very 
gorgeous plumage, and having the 
peculiarity of being, if not the only 
imitators of the human voice among 
the lower animals, at least the most 
perfect mimics of all that passes around 
them. 

The largest and most magnificent in 
colour of these birds are — 

The Macaavs. — Of these there are 
two varieties, the red and blue, end 
the yellow and blue macaws. They 
are both natives of South America, and 
if taken very young they can be taught 
to talk well ; but they are rather 
intractable birds, although they will 
become very tame and attached, like all 
the parrot tribe, to one person — gene- 
rally the one who feeds them. 

Cockatoos are the next in size to 
macaws. They are white, with a tuft 
or crest of lemon-coloiu'ed feathers on 
their heads, which they can raise at 
pleasure. The largest variety has a 
rose-coloured tinge and a reddish crest. 
These birds are very easily tamed, but 
do not talk well ; they are hardy and 
mild, both in appearance and disposi- 
tion. 

The Afkican or Grey Parrot. — 
The most sober in colour, the most 
docile and clever in learning, and by 
many degrees the best talker, is this, the 



most common of parrots. The food and 
treatment of this bird may therefore be 
taken as an example for aU others. 

The Cage. — The first requisite for 
all parrots is a strong roomy cage. The 
"Indestructible Cage," made of corru- 
gated wire, with perches of lignum vitae, 
is the best, as they are most destructive 
birds, and delight in mischief. If it be 
possible to find a loose wire or a weak 
spot in the cage, it is worked upon with 
beak and claws till it is quite destroyed. 
Macaws and cockatoos are chained to a 
perch by the leg, and two little tins, 
one containing food, the other water, 
are fastened to the perch, and a large 
flat tin underneath contains gravel, 
which is indispensable to their health. 
All parrots must be kept in a warm 
room during the winter ; they are 
natives of the tropics, and in this 
climate are extremely susceptible of 
cold, and should be carefully guarded 
from draughts, Avhich often produce 
asthma, of which disease a large 
proportion of parrots in confinement, 
die ; at the same time they require 
a good deal of fresh air and water, 
both to drink and bathe in. A parrot 
ought to have a bath, at least once a 
week in summer, and if the bird will 
not bathe himself, he should have tepid 
water poured over him from a watering- 
pot ; he should then be set in the sun 
or before a fire to dry, and great care 
must be taken that the cage is perfectly 
dry. Parrots ai'e subject to gout, and 
sometimes lose their toes from this 
disease, which is brought on by damp. 

The Food of Parrots. — Wild 
parrots live on grain, fruit, and nuts 
of various kinds ; the food of the tame 
bird is much the same, — Indian corn, 
boiled and allowed to become cold, 
and canary seed. They are very fond of 
hemi) seed; this last is, however, too 
heating for general use. Eipe fruit, 
and nuts of any kind, they may havo 
in moderation ; a bit of dry mealy 
potato, a crust of bread or toast, is also 
a great favourite Avith some; and a 
little white bread, soaked in fresh milk 
with some sugar, should be given once 
a day, just as much as the bird will 



The Chief Promoter of Man^s Happiness is Woman. 315 



eat at one time. If the food is allowed 
to remain in the cage it will get sour, 
and it is then most prejudicial ; in fact, 
parrots are like children, some prefer 
one thing and some another. But one 
rule must be scrupulously observed — 
never give them meat, no matter how 
small the quantity, it is always hurt- 
ful ; and, indeed, butter or grease of 
any kind is very objectionable. With 
ordinary care these birds live to a great 
age, and they are so amusing, and 
ofteu 80 affectionate, that it is a sad 
affair to lose one by carelessness. 

To TEACH A 1'AUKOT TO SPEAK. 

The quickest way is to send the bird, 
if possible, where there is another 
parrot who can speak. They should be 
placed near enough to hear, but not see 
each other, and the one will soon imi- 
tate the other. A good way is to ipeak 
to the bird at night ; just when his cage 
has been covered over (which must 
always be done with a woollen rug in 
winter) repeat over several times in the 
same tone the sentence you wish him to 
learn. lie may not appear to notice at 
first, but some day, quite unexpectedly, 
he will repeat the sentence exactly in 
tlie same tone that he has heard it. 
He should at once be rewarded with a 
bit of sugar, or fruit, or any little dainty 
that he is fond of. They are very quick 
at understanding that rewards are given 
for obedience. We have had a grey 
parrot for many years ; he is now fully 
sixteen years old ; his plumage is beau- 
tiful and his health most excellent, and 
he is a most amusing and clever bird ; 
he speaks exceedinjilj^ plainly, and it is 
quite easy to teach him a new sentence, 
or even to make him repeat words 
and whistles when desired. He knows 
that he will be rewarded if he does 
what he is told, and be scolded if he is 
disobedient. Never allow a parrot to 
be startled or teased, or permit it to be 
fed indiscriminately by visitors. Keep 
the cage extremely clean ; let it be 
wiped out and fresh sand given every 
day. Some birds drink very little, but 
they should always be able to get 
a drink of fresh water if they wish. 
It is also a good plan to let a small 



quantity of canary seed be in the seed 
can. If a bird is left to the care of a 
servant during absence, it is possible 
that the morning bread and milk may 
be forgotten, and the seed will thus 
prevent the bird being starved. 

Diseases of Parrots. — Most of the 
diseases of these birds arise from want 
of care ; they either get improper food 
or they catch cold. For the former a 
change of food and a few chilis will be 
found beneficial, and for the latter, a 
great degree of heat as well as stimu- 
lating food is the best cure. If a parrot 
pulls out his feathers, give him a green 
capsicum, and syringe the bird with 
warm salt and water for a few days. 
A rusty nail in the water-pan is often 
very efficacious in cases of weak diges- 
tion. 

Parrot Guide. — The best guide we 
know for a parrot-fancier is a small 
pamphlet called " The Parrot-keeper's 
Guide," published by Dean & Son, 
London, in which will be found de- 
scriptions of the various kinds of parrots, 
the food and habits of each, and general 
directions for feeding and keeping them 
in health. 

Maxims for Young 
Housekeepers. — 1. Always 
endeavour to get a personal character 
of a servant, when hiring, from her 
former mistress ; you are thus more 
likely to ascertain the exact truth thaa 
from a written character. Four ques- 
tions are necessary to be put on these 
occasions — as to honesty, sobriety, 
cleanliness, and temper. Should the 
answers not be fully satisfactorj', you 
had better not engage the servant. 

2. Always treat your servants with 
kindness, recollecting that they have 
feelings to be hurt as well as every 
one else. Never allow familiarity; 
endeavour to let them have every 
reasonable indulgence ; and contrive 
that they shall have the opportunity 
of attending a place of worship on 
Sunday if they choose to do so. 

3. It is frequently inconvenient to 
have a stated day as a holiday, but 
when a servant wishes to go out shop- 
ping, or to visit her friends, if it Li 



3 1 6 Servants should put on Patience when they put on Livery. 



possible, let lier go; but make it a 
rule that no servant shall leave the 
house, even for a quarter of an hour, 
without permission. 

4. No visitor should be allowed in 
the kitchen without leave being first 
obtained. The mistress should be satis- 
fied of the respectability of all persons 
admitted into her house. Many rob- 
beries take place by means of giddy 
servant girls admitting people of whom 
they know little or nothing into their 
masters' houses. 

5. Servants' wages should be paid 
regularly every quarter. It is a good 
plan to keep a book in which the 
amount to be paid to each yearly is 
entered below her name, and payments 
made should be noted and signed by the 
servant. 

6. "When hiring a servant be most 
particular in explaining her duties, and 
the allowances (if any) you make to her ; 
also cause her fully to understand the 
rules of the house with respect to hours, 
the meals, and the duties of the other 
servants, &c. 

7. Orders should be given to the 
cook directly after breakfast for the 
daily meals, and all servants should at 
this time ask for what they require from 
the store-room,— as, for instance, soap, 
candles, &c. If there are many in 
family the cook has much to do and to 
think of. In this case it is a good plan 
to ^^'rite out a bill of fare for every day's 
dinner, just the same as for a special 
dinner party. 

8. An inventory book should be kept 
containing a Hst of all household fur- 
niture, linen, and plate. At certain 
fixed times it should be gone over, and 
all additions or subtractions noted in it. 

9. Servants ought never to be allowed 
to conceal breakages. It should be made 
an imperative rule to mention them, 
however trifling, at once to the mistress. 

10. If your establishment is a large 
one, the upper housemaid should have 
charge of the bed and table linen. In 
small households the mistress herself 
undertakes this duty. The tablecloths 
and napkins should be examined care- 
fully before being sent to the laimdress, 



for stains of wine or fruit, which are 
more easily extracted before being 
washed. All small holes and worn 
places ought then to be darned. 

11. Sheets should not be -worn till 
they are in holes, but should be turned, 
sides to the middle, when they are be- 
coming thin, by which means they will 
last much longer than if not turned. 

12. Kitchen cloths should be looked 
to occasionally and mended. A certain 
number should be given out to each 
servant every week, according to the 
work they have to do. 

13. Every housekeeper should have 
in her store-room, a box containing a 
few common carpenter's tools, such as 
a hammer, awl, screwdi'iver, two pairs 
of pincers, a pair of pliers, ditto of gas 
pliers, a glue-pot, small saw, file, and 
chisel, or one of those recently invented 
hammers, that are a perfect multum in 
parvo, being hammer and claw, pincers, 
awl, and screwdriver in one ; she shoiild 
also keep a store of large and small nails, 
screws, hooks, cxirtain rings and hooks, 
tacks, &c. ; these things are always 
being needed, and many little jobs can 
be done without the aid of a carpenter 
if you have the materials at hand. 

14. Some member of the family 
should be deputed to see, the last thing 
at night, that the house is projierly 
fastened up, the gas turned off, the fires 
secure, and all lights put out. 

Maxims for a House- 
maid.. — 1. Always adopt a regular 
system in your work, and endeavour to 
arrange it so that the particular portion 
for each day shall be completed before 
one o'clock if possible. The following 
table may serve as a guide : — 

Motiday. — Wash your own fine things, 
and those belonging to your mistress. 

Tuesday. — Clean the attics and 
landing. 

Wednesday. — Clean bedrooms and 
landing on second floor. 

Thursday. — Clean drawing-room and 
landing on first floor. 

Friday. — Clean breakfast-room, wash 
sides of stairs, and polish furniture on 
alternate weeks. 

Saturday. — Clean plate. 



Servants tvill not oc ^Jtligent where the Master is Negligent. 317 



2. It is the duty of the housemaid to 
collect the dirty clothes for the wash 
(generally on Monday mornings), and 
sort each article in heaps ready to count 
over, when the mistress comes to put 
them do\m in the washing book. "When 
they come from the wash, they should 
be counted again to see that they are 
right. They should then be aired, and 
each person's things taken to his 
room. 

3. Never neglect to keep all pails, 
&c., used for emptying elops, perfectly 
sweet and clean ; they should be scalded 
every day, and have some disinfecting 
fluid put into them once a week, and 
this should also be poured down all traps 
connected with a bath-room. 

4. The housemaid should knock at 
all bedroom doors before attempting to 
enter. She ought to be punctual in 
the morning in bringing hot water, 
gentlemen's boots, and letting the hours 
be known when she brings the water ; 
also telling visitors the usual time 
for breakfast. 

6. "When breakfast is ready, the 
housemaid should go to the bedrooms, 
open wide the windows, and strip the 
clothes from the beds ; they should not 
be made until an hour alter they have 
been exposed to the air. 

G. Beds should be made with clean 
hands; a clean apron should also be 
put on. 

7. Brooms and dusters should not be 
used when dirty. A supply should bo 
provided for all purposes, and each 
should be kept for its special use. 

8. Care should be taken not to drop 
lucifers about. The same with coals 
and cinders. Lucifers thould never bo 
struck on the wall. 

9. Gas or lamps should be lighted, 
the house shut up, and beds turned 
down as soon as it becomes dusk. 

10. Hot water should be taken into 
the bedrooms before the cloth is laid 
/or dinner, and again at bedtime. 

11. Xever clean a drawing-room 
without folding up the table-covers, an- 
timacassars, &c. ; and cover over the 
fuiTdture with sheets, fold the curtains, 
hat'ing shaken them well Erst, then 



strew tea-leaves over the carpet and 
brush it well. 

12. Grates should never be cleaned 
without turning up the rug and laying 
down a hearth-cloth. 

13. Where there are polished steel 
grates, the register should always be 
kept down when the lire is not lighted. 
Remember to open the register before 
lighting the fire. 

14. Always use gloves when clean- 
ing grates or doing any other dirty 
work. 

15. When visitors come to stay in 
the house, their boxes should be at once 
taken to their room, the cords taken off, 
and their straps unfastened. The 
housemaid should see that there are 
soap, night-lights, and lucifers in the 
room. 

16. Visitors Bhould not be kept stand- 
ing in the hall, but should be 8ho\\'n 
into a room at once. 

This rule is to be observed when the 
master or mistress is at home ; when 
they are out, if strangers call, it is not 
advisable to leave them in a room by 
themselves. 

17. If strangers call for parcels, 
nothing should be given to them with- 
out previous instruction. The same if 
parcels or messages are brought for 
which payment is demanded. 

18. Letters, newspapers, and small 
parcels should be handed on a waiter. 

19. Doors should be shut by the 
handle. Nothing is more untidy than 
finger-marks on the paint of a door. 

20. The housemaid should count the 
plate, to see that it is all right before 
putting it in the plate-basket at night. 

21. Workmen should not be allowed 
to go up-stairs in thick, dirty shoes. 
Cloths should be laid down over car- 
pets where they are at work. Many 
tradespeople supply their men with 
slippers to put on when engaged at in- 
door work. The housemaid should sefc 
that the workmen use them. 

Crochet, No. 1,— This kind of 
fancy work is so well known and so 
popular, that it scarcely requires any 
description; it is also so simple, that 
those who understand the stitches cau 



3i8 Nothing is so Lovely in Woman as her Study of the Household. 



work a pattern from looking at a piece 
of it. It is now a common practice to 
give, in those magazines and newspapers 
especially devoted to feminine occupa- 
tions, written directions for patterns, 
without diagrams ; butmany persons who 
can work crochet from sight very nicely, 
cannot work at all from these receipts, 
from the difficulty tliey find in the 
diversitj' of names given to the stitches. 
To assist those of our readers, therefore, 
who may not have easy access to some of 
the elaborate and expensive works that 
have been written on this subject, we 
propose to give a short and simple 
explanation of the most common terms 
used in crochet, which will enable them 
to work any pattern from a written 
receipt. 

The Implements. — These are bone 
and steel hooks of various sizes; the 
bone hooks are used for ^^'ool work, 
one which has a button on the end is 
used for ci'ochet k Iricoter, the steel 
hooks are suitable for cotton and silk ; 
they are fitted into a wooden or bone 
handle, and one, called the Penelope 
hook, is said to have peculiar advan- 
tages in being more securely fastened 
in the handle, and firmer in use than 
any other. The hook must in all cases 
be very smooth and highly polished. 

The Cotton must always be of the 
best. Evans' Boar's head is very ex- 
cellent cotton. Arderne's is also a 
favourite, but most of the patterns 
where a number is given, refer to 
Evans' cotton; therefore the sizes are 
more likely to be correct if taken ac- 
cording to this cotton ; for couA^rettesand 
counterpanes, use knitting-cotton. The 
beauty of crochet consists in its even- 
ness and elasticity ; the hook and cotton 
must therefore be of a size to suit each 
other, or the work cannot be even. 

To Begin a Piece of Crochet. — The 
first thing to be done is to make a 
foundation: make a loop in the cotton, 
put the hook through this, catch the 
cotton between the loop and the reel 
with the hook, and draw it through the 
loop which you first made, leave the 
second loop on the hook ; repeat this tiU 
the chain is longenough for your pattern. 



Slip Stitch. — Having form ed a fouQ- 
dation, fasten the threadat the beginning 
of the row, put the hook into the back 
of the first stitch and draw the thread 
through ; put the hook into the back of 
the second stitch and draw the thread 
at once through it and the loop already 
on the hook ; repeat to end of row. 

Single Crochet. — Put the hook as 
above into the back of the first foun- 
dation stitch, form a loop by drawing 
the thread through the stitch, leave 
this loop on the hook and make a second 
in the next foundation stitch, then draw 
the thread through both loops ; repeat 
to end of row. 

Double Crochet. — Put the hook 
into the first stitch of the foundation 
chain : draw the thread through in a 
loose loop ; then put the thread round 
the hook before putting it into the 
second stitch through which 5'ou draw 
a loop. There will then be three loops 
on the hook ; draw the thread through 
two of these, then through the one just 
made and the first one. 

Treble Crochet is worked in the 
same way, only putting the thread 
round the hook twice instead of once. 
In Long Treble put the thread three 
times round the hook before pulling it 
into the stitch. 

Ribbed Crochet is worked back- 
wards and forwards on both right and 
wrong sides ; work always the back 
part of the stitch, and make a single 
chain stitch at the end of each row, to 
prevent the edge having a puckered 
appearance. 

SauARE Crochet is the way in 
which patterns of antimacassars, &c. , 
are worked from printed patterns, re- 
sembling Berlin wool patterns. The 
squares are either open or close ; open 
is used for the grorind work, close for 
the pattern upon it. An open square 
consists of one double crochet and two 
chain stitches, leaving two on the line 
below before taking the next stitch. A 
close square has three double stitches 
close together, leaving no stitch under- 
neath. A pattern to be -worked in this 
style must be carefully counted before 
commencing. It may contain any 



To Read without Punctuating is like Eatirig without D Resting. 319 



number of stitches that can be divided 
bj' three and leave one stitch over. 

I'uuLiNO consists in making an odd 
number of chain stitches, and then put- 
ting the hook back into the second stitch 
of this chain, forming an imitation of 
that edge of lace wliich is called pearl 
or purl edging. These are the princi- 
pal stitches, with their names, used in 
crochet. There are, however, modifi- 
cations of each, which can only be 
learnod from a work entirely devoted to 
the subject. We hope in a future page 
to give a few more remarks on this 
favourite work, and to add one or two 
receipts for patterns in illustration of 
our meaning. 

Punctuation. — This word, 
which is derived from the Latin noun 
signifying a point, denotes the art of 
subdividing discourses cither written 
or spoken, into clauses, sentences, and 
parts, according to certain rules. 

I. The Histouy of Punctuation. 
— The art of punctuation is said to 
have been entirely unknown to the 
ancients. This, however, is an eiTor. 
It is true that some of the most ancient 
manuscripts — such as, for example, the 
Ale.vandrianMS. in the British Museum, 
— are written without any distinction 
of words or of sentences ; but it is 
stated by Suidas that some points were 
iu use so far back as 380 b.c, and from 
Aristotle, as well as from Cicero and 
Seneca, we learn that the art of punc- 
tuation was known and practised by the 
Greeks and the Koman?. It is ex- 
tremely probable, indeed, from the very 
nature of thought and language, that 
some species of pauses, and methods 
of subdividing sentences, whether in 
speaking or in writing, must have been 
coeval with the practice of communi- 
cating ideas by sounds or by symbols. 
Whatever may be said of the ancient 
practice, however, it is certain that 
several of the points with which we are 
now familar, were not devised so long 
as manuscript alone was the mode of 
commuiiicating knowledge, and that it 
was long subsequent to the discovery of 
th J art of printing that an accurate mode 
of punctuation began to be adopted. 



The earliest printed books had no stops 
of any kind, with the exception of a 
perpendicular line or dash, wliich served 
to divide the parts of a sentence. This 
afterwards gave place to the comma ; 
the colon appears to have been intro- 
duced in 1580, and the semicolou ap- 
peared some twenty years afterwards, 
although it was at a much earlier time 
used as a mark of abbreviation. 

II. Names OF TUE Phincipal Points. 
— The points or marks by which tliis 
subdivision is effected are the follow- 
ing : — the comma (,), the semicolon (;), 
thecolon(:),and the period orfullstop(.). 

III. Uses of these Points. — Tho 
comma serves to distinguish one noun 
or one verb from another, or to separate 
such parts of a sentence as are not 
necessarily united together ; the semi- 
colon is employed to suspend or sustain 
the sentence for the addition of some 
new clause related to it ; the colon in- 
dicates that the sentence is not com- 
pleted, and notifies the addition of some 
supemumeraryideaor statement having 
a more or less remote connection with 
tho sentence ; the period or full stop 
terminates the sentence by completing 
the statements it contains. 

IV. The Length of Time given to 
EACH Point. — Of the four points above 
mentioned the first may be presumed 
to have a pause of one second assigned 
to it ; and the three points following 
the comma to have two, three, and four 
times the period of its duration. The 
rule, however, points out strictly only 
the relative time attributed to each of 
the four points : the actual duration of 
each pause must necessarily depend on 
the degree of rapidity with which the 
composition is read or spoken. 

V. Points of Secondary Import- 
ance. — These are the notes of interroga- 
tion (r) and admiration (!),each of which 
is eqTiivalent in duration to the full stop, 
and generally occupies the same place in 
a sentence ; the first indicates aquestion 
on the part of the writer or speaker, 
and the second an emotion of admira- 
tion, surprise, delight, and so forth ; 
the apostroi>he (') indicates the omission 
of one or more letters from a word 



320 



Pundiicttion is the Ally of Literature. 



■written or spoken; the hyphen (-) is 
employed to unite two words into 
one ; and the parenthesis ( ) serves to 
introduce into a sentence a clause not 
strictly belonging to it. 

VI. Other points, however, are 
used, such as the asterisk (*), &c., the 
object of which is to direct the atten- 
tion of the reader from the text to such 
notes on the margin or at the foot of 
the page as the author deems requisite 
to the explanation of his principal 
topic. 

VII. Illustrations of Punctuation. 
— By accuracy in punctuation the mean- 
ing of a writer is clearly defined, and 
even if the composition is inaccurate, 
the proper use of points will much con- 
tribute to remedy the defect. On the 
other hand, if the composition be clear 
and distinct, in consequence of the 
clauses or parts of the sentences occupy- 
ing their proper places, the punctuation 
is much less requisite to the bringing 
out of the author's meaning; but when 
the composition itself be faulty, and 
there is either no punctuation, or the 
points are placed erroneously, the results 
are frequently absurd and ludicrous in 
the extreme. An example or two may 
here be furnished : — 

The editor of a newspaper, in intro- 
ducing to public notice a poem com- 
posed by a friend of his own, makes the 
following amazing statement: — "The 
poem published this week was com- 
posed by an esteemed friend who has 
lain in his grave many years for his 
own amusement." This advertisement 
does not furnish any very striking 
evidence of the editor's skill in the art 
Of composition ; but if the last few 
Words of it were followed immediately 
by a comma, and printed alter the word 
' ' composed, ' ' a great im provem ent would 
result, and the absurdity of the state- 
ment would be at once removed. 

The "leading journal" sometimes 
contains astonishing advertisements ; 
here is one : — " Wanted a man to look 
after a horse with a religious turn of 
mind." Possibly the person who in- 
serted this advertisement may have 
been a wag, and knowing that some 



animals occasionally assume a religious 
attitude, as, for instance, the mantis 
religiosa, he really meant to state that 
the horse required to be looked after 
because he had a habit of " coming 
do-\^Ti " on his knees. If, however, the 
advertiser did not intend any profane 
jest, then it is certain that the last six 
words ought to have followed the word 
"man," and should themselves be fol- 
lowed by a comma, to place the mean- 
ing beyond all doubt. The wife of a 
sailor about to make a long voyage, sent 
to the minister of the congregation to 
which she belonged, the following 
memorandum, of which the punctuation 
and the spelling were equally apt to 
mislead the hearers: — "A husband, 
going to see his wife, desires the 
prayers of his congregation." It ap- 
pears that the clergyman, not having 
perused this intimation before reading 
it in public, read it as it is given above, 
to the astonishment of the people. 
Now a slight alteration in the spelling 
of the word " see," and in the position 
of a comma, would have removed all 
question as to the poor woman's mean- 
ing, and made the sentence read thus, 
" A husband going to sea, his wife de- 
sires the prayers of the congregation." 

One more illustration may be added. 
When King "William landed at Torbay, 
on November 5, 1688, among those 
who welcomed him was a man named 
John Duke, who possessed the property 
of Otterton. On being presented to 
the king, his Majesty asked him to state 
his name, on which, with some timiditj' 
and hesitation, he replied, "John, 
Duke of Otterton." The king, imme- 
diately taking up a list of the English 
nobility and examining it, declared that 
he did not see in it the name of any such 
nobleman. The mistake, however, was' 
speedily rectified by placing a comma 
or pause not after the word " John," 
but immediately after the word "Duke." 

These and numerous instances that 
might be cited, serve to illustrate the 
subject to which we have briefly re- 
ferred, by showing how much influence 
punctuation may exercise in modifying 
the meaning of a sentence. 



JJVio in Jixnivccr SOU'S Oats, gets Gold and Groats. 



The 
Old Year and the New. 

The simple annual feast is spread- 
Sober the guests and few — 
That here with grave but cordial cbocr 
Have met to "see out" the Old Year, 
And welcome in the New. 

The Old Year dies— dies in our hearts— 

Dies on the stomiful sea — 
Dies OE the wintry moors that gleam — 
Dies 'moug the flying clouds that seem 

His passing skirta to be. 

And here, in presence of the dead, 

Let all our quarrels die ; 
We're parting with the Past, we reach 
Unnds to the Future, and on each 

Fate's shadows deeper lie. 

Then fill the " Cup o' kindness" high. 
And hark ! from the church tower. 
Time, with his iron hammer, slow, 
And with a sigh 'twixt every blow. 
Beats out the midnight hour. 

" A Good New Year, and happiness 
To you, and you, and you I " 

"We kiss the girls — strong hands wo 
grasp — 

The eyes grow tender with the clasp. 
Because the hearts are true. 

Now, ere the " First- foot's" * at thcdoor. 

And while the 'wiidered bells 
Ring in the year with lawless chimes. 
Mingled of sad and merry rhjTiies, 
Of greetings and farewells, 

A health to the absent let us diink, 

With hearty three-timcs-thri.c ; 
E'en now we know, with waving 

hands. 
They waft us kisses from far lands. 
And sighs from o'er the seas. 

D. Murray Smith. 

• In Scotland, the first person who enters 
a house, alter the new year has come in, is 
called the " First-foot." 



The Month of January. 

" Love and joy come to you 
And to your wassail too, 
And God send you a huppy new ycnr, 
A new year. 
" And God send you a happy now rear. 
Our wassail-cup is mado orroeomiiry tree 
So is your beer of the liest barley." 

Old aiouceslenhire HuUaJ. 

The month of January is said to owo 
its name to Numii I'ompilius, tho 
second king of Rome, who decreed that 
two months should be added to the ten 
of which the year then consisted, and 
that the year should couimenco with 
the first of these months, which ho 
named Januarius, after Janus, tho 
double-faced deity, who presided over 
gates ; thus Januarius became, as it 
were, the opening or "gate " of the year. 
The Saxons called January " ^\^olf-mo- 
nath," because, alxjut this time, tho 
wolves, which were formerly numerous 
in our island, being rendered ravenous 
by the great scarcity of food, (the cattlo 
being housed for winter), roamed about 
in herds, as they still do in parts of Russia, 
in search of the unwarj- traveller, who, 
in such cases, instantly met with a sad 
fate. It later times the Christian 
Saxons called January " Aefler Yule," 
i.e., after Christmas. It is curious that 
we still use the Saxon names of tho 
days of the week, and follow tho cus- 
tom of the Romans as to tho name of 
the months of the year. 

January' is undoubtedly tho coldest 
month in the year in the northern 
hemisphere. The frosts are severe and 
lasting, and there are usually heavy 
falls of snow. These are, however, 
very beneficial, as the snow, to a cer- 
tain degree, protects the ground, and 
renders it ready for tillage earlier in 
spring ; a hard black frost freezes tho 
earth several inches deep, and although 
the continuance of such a frost is pro- 
ductive of much inconvenience to the 
farmer, it affords the means of several 
healthful amusements, such as skating, 
curling, sliding, and in northern 
Europe as well as in Canada, the still 
frosty air echoes with the music of the 
sleigh bells. The snowy roads are in. 



32 2 If Grass grows in Janiveer, it groivs the worse all the Year. 



good order at this tiuie, and nothing is 
more delightful than a sleigh ride, par- 
ticularly by moonlight. 

The "Canadians, and the Americans 
generally, foUow the French custom of 
visiting all their friends on the first of 
January, and the gay-coloured sleighs 
keep rushing about the street?, bearing 
the gentlemen to wish their fair friends 
a happy new year. 

The English custom was formerly 
that the head of the house assembled 
his whole household on New Year's 
Eve, round a large bowl of spiced ale, 
which was called "lamb's wool," and he 
drank their united healths, using the old 
Saxon term, "Wasshael," from which 
this came to be called the wassail bowl. 
The whole family followed the example 
of its head, and sometimes even carried 
thf^ \vassail-bowl to their poorer neigh- 
bours. The only modern adaptation 
of this old custom is the drinking from 
the "loving cup" of the City of Lon- 
don corporation. 

The Scottish custom called "first 
footing" has been kept up in that 
country till of late years, and it still 
lingers in seme districts. After they 
had watched the old year out, each 
family had ready a sort of wassail-bowl, 
called "hot jjint," and the gentlemen 
at once set off for tha houses of their 
friends to wish tlicm a happy new year 
and taste the " hot pint." The young 
lover fondlj' hoped to greet liis fair lady 
with a kiss, and great was the merri- 
ment, wlien an old aunt or grandmother 
opened the door, in place of his " bonnie 
lassie." 

The almost obsolete custom of pre- 
senting new j'car's gifts is of great 
antiquity. It is mentioned by several 
of the Roman writers. The Saxons 
also kept up the same custom, and the 
early French kings extorted money 
from their subjects as a new year's gift. 

In the present day the Parisians give 
bon-bons, in beautifully ornamented 
boxes, to those ladies whom they wish 
to compliment. 

Cook's Calendar for 
January. — Fish in season: turbot, 
plaice, skate, sturgeon, flounders, perch, 



tench, carp, whitings, smelts, lobsters, 
crabs, prawns, crayfish, oysters. 

Meat in season : beef, veal, mutton, 
house lamb, pork. 

Poultry in season : turk'eys, fowls, 
capons, pullets, pigeons. , 

Game in season : pheasants, part- 
ridges, hares, woodcocks, snipes, rab- 
bits. 

Vegetables in season : cabbage, 
spinach, beetroot, celery, turnips, car- 
rots, parsnips, shalots, lettuce, seakale, 
forced asparagus, and mushrooms. 

FiiuiT in season : pears, apples, 
grapes, oranges, medlars, walnuts. 

Gardener's Calendar for 
January. — Outdoor Avork can only 
be prosecuted in the absence of frost. 
This is a good time for draining, as the 
effect of it can more easily be seen 
during wet weather, in the rapid dis- 
appearance of the water from the sur- 
face of the ground ; if the frost be not 
severe, hedges may be cut and mended, 
box edgings made, and shrubs planted 
out ; cover tulip, hyacinth, ranunculus, 
and anemone beds with litter, and if the 
frost is severe, put hoops over the beds, 
and lay matting on the hoops ; it is 
essential that the frost should be kept 
from the roots. All plants rmder glass 
should be sparingly watered, and have 
all the air that possibly can be givea 
on mild days ; examine the roots in the 
storehouse, either of flowers or vege- 
tables, and instantly remove any that 
seem decaying. Cover celery and cauli- 
flower plants in severe weather, con- 
tinue to force rhubarb and seakale ; this 
is easily done by covering the plant 
with a large llower-pot inverted, and 
then surround it with fresh stable litter. 
Make a hotbed for starting the early 
melons and cucumbers, for raising small 
salads, radishes, celery plants, early 
cabbages, brocoli, and cauliflower 
plants ; as well as for forcing asparagus, 
which is done by putting in the roots 
very close together, and then covering 
them with about three inches of earth. 
A few hardy annuals may be sown in 
pans in the greenhouse, to be trans- 
planted early. Carnations, calceolarias, 
and cinerarias should be looked to, and 



No one kuoios 7vhat's in a Pic till the Lid is off. 



323 



not allowed to become too dry ; prepare 
bods for the second crop of ranunculus 
roots; these may be planted early in 
February, if the weather be favourable; 
fumigate the conservatory, and attend 
generally to the indoor plants. In mild 
weather, early peas and bean: may bo 
sown, also radishts and carrcris in a 
sheltered spot ; but all gardening in 
this month depends so very much on 
the weather, that the gardener must 
exercise his own judgment as to the 
expediency of planting during January. 
Hints on Pastry. — To make 
good pa-try is perhaps one of the 
nicest operations in tlie culinary art. It 
recjuires much lightncis and dexterity 
of hand, as well as practice, and also 
considerable expedition, as it must bo 
made and put into the oven in the 
shortest possible time, or the paste will 
be heavy. 

The fASTE-MOAUI) AND HOLLIXG-nV 

ought never to be used for any other 
pui-piisc than making pastrj', and should 
be jicrfectly dean and free from dust ; 
if possible, a marble slab is better to 
use than a paste-board, jiaiticularly in 
warm wcatlicr. I'astry should be made 
in a cool place, and touched with the 
hands as little as possible. 

Taut tins, i-atty-paxs, and tie 
DISHES that arc to be lined with pastry, 
must be well buttired before the paste 
is put on, or it will stick to them. 

A UiLii Light P.\STF.. — Toonepoimd 
of tlour, dried and sifted, take half a 
potmd of good fresh butter and half a 
pound of lard ; divide the flour into two 
equal portions, put one half on the 
p iste-board, cut the butter (from which 
the M-ater should be squeezed) into 
slices about half an inch thick ; do the 
same with the lard; cover the slices 
with flour, roll them out thin with the 
rolling-pin and lay them aside ; put 
the other half of the flour into a basin, 
work into it with a spoon a quarter of 
a pint of water, or enough to make the 
flour into a stift' dough — too wet a dough 
will make tough paste, — lay this upon 
the paste-board, and roll it out till it is 
half an inch thick, then lay the fourth 
part of the butter and lard all over it, 



fold it up, and roll it again ; put on 
another fourth of the butter, and repeat 
the buttering and rolling till all the 
rolled butter is mixed in. Then cover 
the tart, and bake it in a brisk oven. 
Always handle pastry as lightly as 
possible, particularly after the butter 
has been put in. 

PiFF Paste. — A French receipt. — 
Take one pound of dry, sifted flour, 
and the same quantity of butt<r, divide 
the flour in two, and put one half on the 
paste-board. Make a hollow in the 
centre of it, and pour in three eggs, 
well beaten, with a glass of brandy. 
Make it up into a lump, and lay it 
aside; take the butter, and roll it out in 
the other half of the flour, then take 
the lump, roll it out thin, and lay in 
the butter in five portions; always roll 
the paste one way, and from you ; let 
the paste lie all night in a cool place, 
and It will be fit to use in the morning. 

A Good Paste fok Fuvit Tauts. — 
Put half a pound of dried and sifted 
flour into a dish, add to it the yolk of 
one egg, well beaten, a tablcspoonful 
of lemon juice, with the same quantity 
of powdered sugar; mix it into a stiti" 
paste, adding a little water if it is 
not sufficiently moitt. lloll out the 
paste, and sprinkle flour over it ; then 
with a knife spread over the paste 
three ounces of good butter, and three 
ounces of lanl. Butter, and roll out 
alternately, till all the butter and lard 
are mixed in ; then line the dishes, 
and bake in a hot oven. 

Potato Paste. — A quarter of a 
pouud of cold boiled potatoes, to half a 
pound of flour, rubbed well together, 
wet with very little water, and add 
six oumes of good lard or butter. For 
a sweet paste, add a tablcspoonful of 
powdered sugar ; for a meat paste, the 
same quantity of salt. 

Lemon Piuding. — Beat well to- 
gether four ounces of butter creamed, 
and eight ounces of sifted sugar; to 
these add gradually the yolks of six, 
and the whites of two eggs well beaten, 
the grated rind and the strained juice 
of one large or two small lemons ; this 
I last must be added by degrees, and 



324 



Better some of a Pudding, than none of a Pie. 



stirred briskly to the other ingredients. 
J^ake the pudding in a dish lined with 
thin puff paste for three quarters of an 
hour, in a slow oven. 

DuNNiKiER Orange Pudding. — 
Melt five ounces of butter, add to it 
while warm, five ounces of sugar, and 
the yolks of ten eggs beaten ; mix, and 
beat the mixture till it is white. On 
the bottom of a baking tin covered with 
puff paste, spread orange marmalade, 
and pour the rest of the ingredients 
over. Bake in a moderate oven half an 
hour, turn it out, and serve. Pine- 
apple and apricot pudding may be made 
in the same way. 

Vermicelli Pudding. — Boil a quar- 
ter of a pound of vermicelli in a pint 
of milk, with a small piece of cinnamon ; 
when it is quite tender, add half a pint 
of cream, a quarter of a pound of good 
fresh butter melted, a quarter of a 
pound of powdered sugar, and the yolks 
of six eggs, well beaten ; lay puff paste 
round the edge of a shallow baking 
dish, and just when putting in the 
vermicelli, add to it two ounces of 
lemon chips, and half a tcaspoonful of 
ratafia ; bake for three quarters of an 
hnur. 

A Super-excellent Pudding. — 
Cut three ounces of candied orange- 
peel and citron mixed, inio very thin 
slices, melt six ounces of good fresh 
butter, add to it five ounces of powdered 
sugar, and the yolks of six eggs well 
beaten ; make these ingredients hot, 
and then pour them over the peels ; 
stir all together till nearly cold, that 
the peels may not all lie at the bottom. 
Line a baking dish with rich paste, 
and bake half an hour. 

Chocolate Pudding. — Dissolve a 
quarter of an ounce of gelatine in 
a large breakfast cup of milk, and add 
to it the peel of a small lemon and nine 
or ten squares of chocolate grated ; 
whisk the whites of six eggs and the 
yolk of one to a stiff froth, and stir it 
gradually into the other ingredients, 
pour it into a dish, put a rich puff paste 
round the edge, and bake it in a slow 
oven. Cream may be used instead of 
'he milk, but with <'^ latter it ifi yery 



good. Time to bake, from three quar- 
ters of an hour to one hour. 

Amber Pudding. — Beat well the 
yolks of four egg?, add half a pound of 
butter melted, half a pound of powdered 
sugar, and a little essence of lemon or 
ratafia to flavour it; put pufi" paste 
round the dish, and bake for half an 
hour. 

Cheese Cakes, Almond. — Take 
half a pound of sweet and half an ounce 
of bitter almonds, blanch and pound 
them, but not too fine ; melt one ounce 
of butter, add to it half a pound of 
sifted sugar, and the yolks of four eggs 
not beaten; mix all these well with 
the almonds, adding half a teaspoonful 
of essence of lemon, and the same 
quantity of ratafia ; line cheese-cake 
pans with rich paste, put a dessert- 
spoonful of this mixture in, and bake 
half an hour. This quantity should 
make two dozen. 

Cocoa-nut Cheese-Cakes. — Grate 
the cocoa-nut on a fine grater, weigh it, 
and add an equal quantity o f butter, with 
two ounces of loaf sugar sifted, and the 
well-beaten yolk of an egg to every 
ounce of the cocoa-nut ; a wineglassful 
of brandj', the same quantity of rose- 
water, and half a nutmeg. Line the 
pans with a rich puff paste, fill them, 
grate a little sugar on the top of them, 
and bake in a quick oven. 

Lemon Cheese Cakes. — Soak a 
stale sponge cake in sherry, three of 
the ordinary twopenny sponge cakes 
will be enough ; add to these two ounces 
of butter melted, four ounces of sifted 
sugar, and four eggs well beaten ; mix 
and beat these ingredients well to- 
gether, then add a teaspoonful of 
essence of lemon, and a wineglassful of 
lemon juice, line the pans with puff 
paste, and bake half an hour. 

Marrow Patties. — Blanch and 
pound four ounces of sweet almonds, 
moisten them with orange-flower water ; 
when reduced to a paste, mix in a 
handful of flour, a very little warm 
water, and the yolks of three eggs ; 
with this paste line a number of shallow 
moulds, wash the pastry over with yolk 
of egg well beaten, and bake in a slow 



Lazes grind the Poor, and Rich Afen rule the Laze. 325 



oven. When done, tal^e them out, and 
put into each a mixture of beef marrow, 
Icnion-peel, and cream, laying it on 
about as thick as a crown piece ; cover 
witli a spoonful of wliite of egg whipped 
to a snow ; strew sifted sugar over, and 
sf.rve very hot. 

Maids of IIonoik. — Make some new 
milk lukewarm, then put in a spoonful 
of rennet, and when it has turned to 
turd, slir it through a cheese cloth to 
get rid of the whey ; to half a pound 
of curd put six ounces of butter, four 
yolks of eggs, and sugar and nutmeg to 
taste. Mix all the ingredients well, line 
patty pans with puff pa.ste, fill them 
with the mixture, and hake in a quick 
oven. The cheese-cakes may be flavoured 
with lemon if desired. 

Parish Law. — A vestry is an 
assimbly of thu parishioners for de- 
spatching the business of the parish. 
It is not essential that it should be 
held in the church or vestry. The 
clergyman has a right to preside at all 
vestry meetings. PubKc notice of every 
vpstry meeting and the purpose thereof 
must bo given three days before the 
d.iy appointed for holding it, and printed 
<r written copies of the notice must 
ce uftixcd to the principal doors of the 
churches or chapels. The notice must 
be signed by the rector, vicar, or curate, 
or by a churchwarden of the parish or 
overseer. A private parishioner has no 
right to publish a notice of a vestry 
meeting. At a vestry meeting every 
parishioner paying rates is entitled to a 
vote. If assessed for the annual rent 
of £oO, he is entitled to give one vote 
for every £25 in respect of which he 
has been assessed, but no individual 
can have more than six votes. At a 
vestry meeting no person can vote by 
jiro.xy. In cases of equality of votes, 
the chairman has a casting vote. Church- 
wardens are chosen in the first week 
after Easter. They are chosen by the 
joint consent of the minister and pa- 
rishioners. If they cannot agree, one 
is chosen by the minister and another 
by the parishioners. Peers, members 
of Parliament, clergymen, dissenting 
minister?, physicians, and attorneys, 



and others, are exempted from serving 
the oflicc of churchwarden. Church- 
Mardens are the guardians of tl.o 
church ; they are trustees of money 
given for the benefit of the church, and 
must attend to repairs on the church 
and fences of the churchyard. Xo 
proceedings can be instituted to enforce 
payment of church-rates made in any 
parish in England or Wales. The pews 
in a pari.sh church arc the property of 
the parish ; the dislributiou rests with 
the bishop of the diocese or the church- 
wardens as his officers. A person guilty 
of indecent conduct in church during 
divine service is liable, on conviction, 
to the penalty of £.5 or two months' 
imprisonment. The churchwardens of 
any parish in which a dead body is cast 
ashore from the sea, must cau-o it to 
be interred in the parish burial ground. 
Law respecting Nui- 
sances. — Tallow - furnaces, tan- 
pits, pig -styes, dye-houses, &c., if 
erected so near dwelling-houses as to 
render them unfit for occupation, are 
held to b nuisances. A cesspool of 
which the filth percolates into a neigh- 
bour's well is a nuisance, as is letting 
impure dr.iinage into a neighbour's 
pond, so as to destroy the fish. The 
law will not permit a long-established 
decoy to be disturbed by firing off guns 
near it : and it is held illegal to divert 
waters used for turning a neighbour's 
mill. Any person throwing rubbish 
into a Btreniu, so as to block up the 
channel or defile the water, is liable to 
prosecution. Playing games on high- 
ways and letting off fireworks within 
fifty feet of the highway, constituta 
nuisances — those doing so being liable 
in penalties. Persons laying rubbish 
on the highway are subject to penalties. 
If a person falls over a heap of earth or 
stones placed on the highway, street, 
or public footpath, and is thereby in- 
jured, the person who placed the ob- 
struction is liable to the injiu-ed person 
in damages. A person who keeps a 
howling dog, or allows loud noises in 
his house at unusual hours, to the an- 
noyance of a neighbour, is liable in 
damages. Collecting crowds of rough 



326 O'er crackling Ice, with nimble Glide, the Skaters play. 

and dissolute persons is punishable as 
a nuisance. Placing traps scented with 
strong-smelling baits, so as to influ- 
ence the instinct of a neighboiu''s dog 
or cat, is punishable as a nuisance. 
Persons selling bad liquor or provi- 
sions of any kind are liable to heavy 
penalties. Persons suffering from nui- 
sances may recover damages by in- 
stituting suits against the trespassers. 
A magistrate will at once prohibit any 
common nuisance. The sanitary in- 
spector of the Local Board of Health 
should be consulted, and his advico 
adopted, in the case of neighbours re- 
fusing to apply a remedy to any nui- 
sance which has been complained of. 

Hints on Skating.— This 
delightful art affords the most appro- 
priate outdoor exercise and amusement 
that can well be conceived for a winter 
day ; like some other practical arts, 
however — swimming, for example — no 
amount of mere theoretical instruction 
will enable a person who knows nothing 
about it, so much as to stand with skates 
on upon the ice, much less to glide along 
its surface with the ease and grace of a 
skilful performer. "What is required is 
really very simple, and is entirely of a 
practical kind. See that 3'our skates 
are neither too large nor too small, that 
they fit your boot so tightly as t'i be 
immovable, and that the blades are 
sharp. Put them on and endeavour to 
stand on them on the ice. It is won- 
derful how speedily, and, as it Avcre, 
instinctively, you will acquire the power 
of balancing yourself, and moving on 
the slippery surface. A fall or two may 
be unavoidable, but, like some of the 
evils of human life, they will be but a 
temporary inconvenience, bringing with 
them greater security as expericnca 
increases. 

"We have no intention of presenting 
our readers M'ith an elaborate essay on 
the art of skating, but shall confine 
ourselves to a few useful hints. 

I. The Skate. — Without any minute 
descriptions of the instrument, a remark 
or two as to the "iron" or blade on 
which the skater stands may be made. 
Sometimes it is made plane at the 



bottom, and sometimes it is fluted. In 
our opinion the plane surface is th& 
better form. The height of this " iron ' ' 
ought to be about an inch at the back 
and three-fourths of an inch in front, 
and the curve in the front shoiild not 
jjroject too far, but merely so as to 
clear the toe well. As already hinted, 
the skate ought to fit tightly and accu- 
rately, and to this end it ought to 
be furnished with a screw, to bo 
screwed into the heel of the boot, and a 
couple of pins in the sole of the boot ; 
these will go far to render the skate 
perfectly steady when properly strapped 
to the boot. 

II. The First Attempts. — Presum- 
ing the skate securely fixed, and the 
boot also tightly laced, the learner's 
first attempt must be to place himself 
in a peqiendicular attitude on the ice. 
It may bo said that his first step is to 
stand. The back of a chair placed be- 
fore him, a stick shod with an iron 
spike, or the friendly hand of an ex- 
perienced acquaintance, will be found 
in this primary effort of great use. 
"When some tolerable degree of steadi- 
ness is acquired, some attempt at loco- 
motion may be made, and in so ad- 
venturous an eS'iirt, especially if made 
by any of our fair readers, a vigorous 
arm to lean upon on each side, will be 
found a great comfort, till some degree 
of confidence is acquired, and will act 
the part which cork floats or bladders 
do toward the timid swimmer who sud- 
denly finds himself "out of his depth." 

General Directions. — I. If the 
learner intends to begin with his right 
foot, he ought to keep the left knee 
straight and firm, bending it only a 
little at the instant of striking out, and 
vice versa so acting with the left foot 
and right knee. II. The body ought 
to be slightly inclined forwards, of 
course, so as — in scientific langiiage — 
to " keep the centre of gravity over the 
base," the learner taking advantage of 
the friendly support on each side as 
he strikes out, and if such support is 
unattainable, making the best use he 
can of his stick, and submitting with 
his best grace to the inevitable neces- 



W/ien Ice on Lake, like Crystal shines, the merry Curlers play. 



sity of a sudden obedience to the law 
of gravitation in the shape of a fall. 
III. The skater oujjht never to look at 
his feet, nor at the ice near him, as by 
(li)ing so, he is very apt to increase 
the number of his exploits in the 
way of tumbling, for it is unquestion- 
able tliat he can keep his balance better 
by looking straight forwards than by 
fixing his attention on the movements 
of his feet ; this, however, he will soon 
lind by experience. It is remarkable 
that this rule is exemplified in intellec- 
tual and moral affairs; wo are more 
likely to attain a successful result by 
giving our attention rather to the ulti- 
mate object in view, although it be re- 
mote, thau by confining our prospect to 
each minute and, perhaps, difficult step 
which leads to it. IV. The learner, 
while keeping his head up, ought to 
advance his body a little forwards. Ly 
this moans he will avoid a backward 
l';ill, which is ofien a serious mischance. 
Y. The learner's face ought always to bo 
turned in the direction to be followed. 

VI. All movements in skating ought to 
.be smooth and graceful, and quite free 

from jerking and awkward gestures. 

VII. The act of stopping is performed 
by slightly bending the knees, bring- 
ing the hods together ami bearing upon 
them ; it may also bo accomplished 
by turning short to the right or left. 

It is only requisite further to add 
that the method of skating in certain 
figures is not difficult to acquire when 
proficiency in the art is attained ; to 
furnish learners with precepts for those 
performances on the ice, which imply a 
large ammnt of experience, is hardly 
requisite, for the art of moving over the 
ice in figures is itself learnt in the act 
of learning to skate. 

The Game of Curling.— 
This celebrated game, which is pecu- 
liar to Scotland, but has been introduced 
into Canada and other places, is analo- 
gous to that of bowls It is, however, 
only played upon the ice, and from the 
peculiarities of the game itself, the ex- 
hilarating character of the weather 
adapted to it, the invigorating exercise 
it requii'es, and the cheerful and health- 



ful amusement it yields, it may be 
safely declared to be one of the best 
and most interesting out-door games 
with which we are acquainted. It pos- 
sesses the merit, too, of being the most 
social, friendly, and least exclusive of 
pastimes. In the country in which it 
may bo said to be indigenous, and 
where it is played with great enthu- 
siasm, persons of the highest sucial 
position cordially unite in the game 
with those of the humblest rank, pro- 
vided they are keen and skilful players. 
As an illustration of this— and many 
such might be given — it may be men- 
tioned that at the gnat match played 
between the late Duke of Hamilton 
and MacdougaU of Castlcsemplc, the 
Duke, in selecting the seven players 
on his side, chose as one of them, fain 
Pate, whose business was what is known 
in Scotland as that of a "cadger," or 
hawker of fish, and who possissed what 
neither wealth nor rank could give 
him, marvellous skill in the game. The 
Duke appointed his humblo acquaint- 
ance leader or " skipper " of his party, 
and so keenly was the contest carried 
on, that before the last stone was played 
both sides were equal. The last had to 
be played by Tam, and the shot required 
so much skill and dexterity that it was 
thought that even the redoubtable 
cadger would find it impracticable; 
but Tam with the greatest coolness 
and with unerring precision, took the 
shot and gained the victory for the 
Duke. The game of curling is of great 
antiquity ; it is spoken of in a book 
printed in 1600, and there can be no 
doubt of its having been well known 
and popular in Scotland for many cen- 
turies. About the year 1840 the Cale- 
donian Curling Club was instituted, and, 
at a meeting in Edinburgh, rules were 
issued, as the game, up to that period, 
had not been played in a uniform 
manner. The regularity thus secured, 
gave a great impetus to the game, 
which received additional distinction 
from the circumstance, that in 1842 
Prince Albert became the patron of 
the club, and her Majesty the Queen 
conferred on it the title of " Royal. " 



;2S 



Pdiience and Application will carry us through. 



Implements of the Game. — These 
are the "curling stones;" they are 
spherical in form, flattened ahove and 
below, with a breadth of about twice 
their thickness ; the angles are rounded 
off, the upper and under surfaces pa- 
rallel, and the imder surface or " sole " 
extremely smooth ; into the centre or 
upper surface is fixed the handle, by 
means of which the player swings the 
stone in the act of making a " shot." 
The stones are made of whinstone or 
granite, often beautifully polished ; the 
nodules of whinstone called "yolks" 
are considered best adapted to the pur- 
pose by reason of their hardness. The 
stones are usually from thirty pounds 
to sixty pounds in weight. In addition 
to the stones each player must be pro- 
vided with a "besom" or broom, for 
the purpose of sweeping the ice, and 
prevent the running of the stones being 
impeded. 

Technical Terms used in the 
Game. — 1. The Rink. — This is the 
space in which the game is carried on, 
which may be from thirty to fifty yards in 
length, and ten or twelve feet in breadth. 
The ice within that space must be as 
smooth and free from flaws as possible. 
The term " rink" is likewise applied to 
all the players who are engaged in the 
game played. 2. The, Tee. — This is a 
hole or mark at each end of the rink. 

3. Broughs. — These are two circles of 
different diameters drawn round the 
tee, so that the distance of the stones 
from the tee may be calculated by sight, 
actual measurement not being allowed 
till the play at each end is finished. 

4. A Hog's score. — This is a score 
drawn across the rink at each end, and 
distant from the tee about a sixth part 
of the length of the rink. 5. The 
Lead. — A term applied to the person 
considered the best player, who arranges 
the order oi playing. 6. The Driver 
is a term applied to the person last in 
order, who gives directions to all his 
party. 7. The Skippers are those who 
have the exclusive direction and regu- 
lation of the game. 8. Wicking is the 
act of striking away the winning stone 
which lies nearest to the tee. 



Rules OF the Game. — 1. The length 
of the rink shall in general be forty- 
two yards ; any deviation from this 
must be regulated by the consent o( 
the parties, and when a game is begun, 
no change is to be made in the dimen- 
sions of the rink unless by the concur- 
rence of the majority-. 2. The rink 
shall be changed in all cases when, from 
the springing of water the majority of 
the players cannot "make up," and 
neither party shall be entitled to object, 
as all contests must be decided on the 
fair and equitable principles of science 
andnot of strength. 3. The number of 
shots in a game shall be twenty-one, 
unless otherwise mutually decided on. 
4. The hog's score is to be one-sixth 
part of the length of the rink from the 
tee. 5. Every rink is to be composed 
01 four players aside, unless it is to be 
otherwise mutually agreed upon. The 
same individual or party shall not play 
two stones in succession, and every 
player shall deliver both his stones al- 
ternately with an opponent. 6. Par- 
ties shall decide by cuts who are to 
" fill the ice " at the first end ; after 
which the winning party of the last 
end or game of the day's play shall do 
so. No stones shall count which do not 
lie within seven feet of the tee, unless 
it be otherwise mutually settled. In 
cases in which each party has a stone 
equally near the tee, neither shall be 
counted, and the winning party of the 
previous end shall again fill the ire. 
Measurements shall be taken from the 
middle of the tee to that part of the 
stone which is nearest to it. 7. Each 
player shall place his feet in such a 
manner as that in delivering his stone 
he shall bring it over the tee ; the 
player who steps aside to deliver his 
shot shall forfeit his stone for that end ; 
no player after delivering his last stone 
shall remain longer then to see his next 
opponent fit his tee, but shall take his 
place at the other end, between the 
score and the previous player of his 
own party ; he shall not give any 
directions to the next of his party who 
plays. 8. No player shall speak to 
or interrupt another when in the act of 



The Staiidcr-by sees more than the Player. 



329 



delivering his stone ; if he docs so, one 
shot shall bo added to the score of the 
party thus inteiTupted. 9. The rota- 
tion of plaj' adopted at the beginning 
must be kept throughout the game. 
10. No stone shall be changed during 
the game unle«s broken, ia which case 
the largest fragment shall count. If a 
stone roll and stop on its side or top, it 
shall not be counted but put off the 
ice ; and if the handle of a stone 
come off in the dtlivcrj', the player 
must keep hold of the handle, otherwise 
he cannot replay the shot. 11. If a 
player make a shot out of his turn, the 
Btone may be stopped in its progress 
and returned to him. If the error be 
not discovered till the stone comes to 
rest, the adversaries shall have the 
option of adding one to their score, and 
the game may proceed, or the end may 
be declared null and void. 12. In the 
case of doublo-soled stones the side 
commenced with shall not be changed 
during the game, under forfeit of the 
match. 13. The skipper is to have the 
exclusive control of the sweeping de- 
partment. There must be no sweeping 
till the stone has passed the hog's score, 
imless snow is falling or drifting, M-hcn 
sweeping may be allowed from tee to 
tee. Sweeping must be always to one 
side. 14. liefore beginning to play, 
parties must take the different sides of 
the rink, and keep them during the 
game, and on no pretence shall any 
player he allowed to cross or go upon 
the middle of the rink. 15. If a run- 
ning stone, in sweeping or otherwise, 
bo man-ed by any of the party it be- 
longs to, it shall be put off the ice. If 
it be marred by any of the opposite 
party, it shall be placed where the skip- 
per of the parly it belongs to shall 
order. If marred by any other means 
the player shall take his shot again. 
If a stone be displaced accidentally be- 
fore the case provided for in Eule 13 
comes into operation, it shall be placed 
as nearly as possible in its former posi- 
tion. 16. If a player play a wrong 
stone, it may be stopped while running, 
but if not stopped till again at rest, 
it shall be replaced by the stone he 



ought to have played. 17. The mea- 
suring of shots shall not be permitted 
before the termination of the end. The 
skippers shall settle points in dispute 
as to shots, and if they disagree, the 
questions shall be decided by a neutral 
party, whose judgment shall be final. 

18. If a played stone bo displaced be- 
fore the last stone is thrown and at 
rest, by any of the party who are lying 
the shot, they shall forfeit the end ; if 
by any of the losing party, who have 
the stone yet to play, they shall be pre- 
vented from playing that stone and 
have one point deducted from their 
score. The number of shots to be 
marked by the winners shall be decided 
by the majority of the players, tho 
offender not being allowed to vote. 

19. The game shall be regulated and 
directed exclusively by the skippers, 
who may play in any part of it they 
choose, but having selected their place 
at the beginning they must keep it to 
the end of the game. The players may 
ad\-ise but shall not have tho control of 
their director, and they shall on no 
pretext address themselves to a person 
about to play. 20. If any questions 
arise which may not be provided for by 
the letter or spirit of the Rules now 
laid down, they may be referred to the 
three nearest members of the repre- 
sentative committee unconnected with 
the disputing parlies, who shall form a 
district committee of reference, whose 
decision shall be binding on all con- 
cerned, till the annual general meeting 
of the representative committee, to 
whom either party may appeal the case 
or cases in dispute. 

Aciulteratiori of Food, 
&c. — "To eat dirt" is a well-known 
Oriental metaphor, signifying a state 
of humiliation ; but (lifficult although 
it be to realize it, the remarkable 
process of eating dirfc is performed by 
oiuselves, not in a jnere metaphorical 
sense, but literally and in fact. " No 
doubt," oui' readers will say, " we must 
all ' eat a peck of dirt,' more or less, 
duiing our lives, ?%y swallowing from 
time to time unclean particles which 
accidentally find their way into our 
M 2 



23^ 



Adulteration is the necessary Burden of Villany. 



food." This, however, is not onr mean- 
ing, true although it may he. "What 
■\ve affirm is, that in instances much 
more numerous than Ave are apt to 
suspect, there are intentionally mingled 
with our food and drink foreign sub- 
stances, for a great proportion ot which 
"dirt"- — not to em])loy any stronger 
term — is an appropriate appellation ; 
and it is somewhat humiliating to think 
that we should thus he unconsciously 
compelled to exemi)lify the Oriental 
phrase, not in its figurative, hut in its 
strictly literal sense, and that much 
more frequently and continuously than 
we are aware. 

The subject is of very great import- 
ance, and comprehends so large a 
number of particulars, that a consider- 
able volume might readily be given to 
its discussion. AH we can do, however, 
is to lay before our readers such con- 
siderations as may lead to their more 
minute studj' of the question. 

The Methods op Adulteration. 
— The infamous system wo refer to is 
carried on in various modes. One 
method— and it is the least injurious 
form of the fraud — consists of mixing 
with the dearer and better class of sub- 
stances used as food such as are of low 
price and of inferior quality, but of the 
same kind. A second method is that 
of mixing cheap substances of a dif- 
ferent kind with that for which the 
substance is ])urchased. A third method 
consists of the introduction into articles 
of food of substances which are either 
not beneficial or actually injurious ; 
and a fourth method is that of mingling 
with articles of consumption substances 
of a poisonous nature. 

The Motive eor Adulterating. — 
It is not requisite to suppose that this 
nefarious practice has its origin in any 
desire to inflict personal injury ; it 
springs from the cupidity and dis- 
honesty of those whose business it is 
to supply the public demand ; but it is 
encouraged by that demand itself, and 
by the great ignorance as well as the 
prejudices of the consumers. An 
instance to this efl'ect may here be 
given. Some jears ago a respectable 



grocer in London, struck with the gross 
dishonesty of the system of adulteration 
too common in trade, resolved to furnish 
his customers with perfectly pure 
articles so far as it was possible to 
obtain them, and among the rest with 
ground pepper entirely free from any 
false admixture. On carrying out this 
design he found, however, that virtue 
was by no means its own reward ; on 
the contrary, that it gave birth to no 
inconsiderable injury and mortification, 
for his ground pepper, although per- 
fectly genuine, differed so much in 
appearance from the adulterated com- 
modity, that the public would not pur- 
chase it ; and it occasioned so violent a 
prejudice against the worthy tradesman 
that he was nearly ruined. It is 
doubtful whether pure mustard seed 
ground for use would he as acceptable 
to the public as the falsified article 
mixed with wheat flour and coloured 
with turmeric, known as superfine Dur- 
ham. It will he found, indeed, in a 
variety of instances, that the system of 
adulteration arises not more from the 
dishonesty and cupidity of the dealers 
than from the ignorance of the public, 
and the facility with which they can 
be deceived. 

Adulteration of "Wheat Flour. 
— It is a fortimate circumstance that 
the great staple articles of consumption 
are much less liable to falsification than 
articles of minor importance. This, 
however, arises not from any virtue in 
the dealer, or any unwillingness to can y 
out the system of deception wherever 
and whenever practicable ; it is merely 
the consequence of a physical difficulty. 
Take as an instance wheat flour. If 
the fanner, the miller, or the victualler 
could obtain a cheap substance which 
could be mixed with the flour to the 
extent of one-half or three-fourths, 
without the least fear of detection, and 
without any prejudicial results beyond 
those that were remote, such as injury to 
the health or danger to the life of the 
consumer, we cannot doubt that our 
flour would speedily be adulterated to 
the extent to which cayenne pepper m 
said to be. Upon the whole, therefore, 



A A fa II is not jvhat he Saif/i, but is ivhat he Doeth. 331 



tht;re is no great danger of our flour 
tieing made to consist chiefly of very 
fine plaster of Paris and sawdust 
bleaclied and carefully ground; and 
this not because of the results that 
would ensue, but because the gypsum 
and the sawdust would bo too dear 
both in the purchase and the prepara- 
tion. 

Adulteration or Cayenne PErpEii, 
&c. — It is, moreover, both fortunate 
and remarkable that the articles chiiflj- 
and most injuriously adulterated are 
such as are not absolutely " necessaries 
of life." Thus, for instance, cayenne 
pepper is adulterated not only with 
salt and mustard seed, which would bo 
comparatively harmless, but with saw- 
dust, brick-dust, and tho poisonous 
drug red-lead. But with the various 
kinds of pepper and curry powders wo 
might bo able to dispense. Other 
articles of food are mixed with sub- 
stances, which, if not positively and 
directly prejudicial, constitute a fraud 
and imposition, and are indirectly in- ! 
jurious to the consumer, who is made | 
to pay for substances he does not 
require, and is thus cheated of his 
means. 

Advlteration of Pickles, &c. — 
The preparation of pickles and of sweet- 
meats atford instances of adulteration, 
by means of chemical substances, of a 
poisonous nature. Verdigris or acetate 
of copper is employed to give to pickles 
the tine green colour they often exhibit ; 
arsinite of copper, chromate of lead, 
bisulphate of mercury, red-lead, all of 
which are deadly poisons, are employed 
in giving various shades of colour to 
the numerous forms in which the con- 
fectioner makes up sugar, while the 
white sugar is itself mixed not merely 
with flour, but with a proportion of 
plaster of Paris. 

To Detect Adulterations. — Va- 
rious methods have been specified by 
which many of these impostures can 
be detected, such as tho examination 
of the suspected substance by means of 
a powerful microscope, and by chemical 
analysis; and no doubt much might 
thus be done, but not one in a thousand 



of the persons most interested in the 
matter would be found competent, even 
if possessed of time and inclination, to 
pursue the inquiry. 

Punishment for Adulteration. — 
IIow to check or terminate a practice 
so discreditable to the perpetrators, and 
so humiliating and injurious to those 
imposed upon, is a question not easily 
answered. Some legislative measures 
undoubtedly ought to be devised for 
this end, and strenuously enforced. To 
dispose of adulterated articles might in 
all cases be made a misdemeanour or 
even a felony, and a suitable punish- 
ment inflicted. But in default of accu- 
rate legislation, the consumer will best 
secure his own interests by dealing 
only with the largest and most respect- 
able merchants, whose interest it is to 
furnish the purest arlicli-s that can be 
procured ; the extent of whose business 
places them above the temptation to 
adulterate tho articles they deal in, and 
whose position renders them superior 
to the gain made at the expense at once 
of honesty, manliness, and good con- 
science. 

The Domestic Cat. — Tho 
cat is always an object of interest in tho 
family. If she has a gentle temper — 
and in this respect cats are not all 
alike — she suft'ers the children to pull 
her about, giving no resistance, but 
exercising much of the virtue of passive 
endurance. She is endowed with sin- 
gular curiosity. Anything or any place 
with which she is not perfectly fomiliar 
she takes care to examine and investi- 
gate. A new piece of furniture brought 
into an apartment at once becomes an 
object of curiosity to the cat, and puss 
is not satisfied till she subjects the 
article to a thorough examination. 
Even a drawer which she has not en- 
tered, if left open, will become the 
object of her scrutiny, and she nuist 
enter it to satisfy this instinct. If re- 
moved with the family to a new house, 
she will not be contented till every part 
of the domicile be examined. Some 
authors think that this propensity in an 
animal not gifted apparently with very 
great intelligence, is merely the conse- 



33^ 



A muffled Cat is not a good Mouser. 



qiitnce of an instinct which prompts 
the animal to make itself thoroughly 
conversant with its future hunting- 
grounds, so that when seeking or 
pursuing her prey, she may he so weU 
acquainted with eveiy nook and corner 
that neither mouse nor rat shall have 
any chance of escaping from her claws. 
The cat has an instinctive delight in 
■warmth and comfort, and seems quite 
a type of indolence and luxurious en- 
joyment ; this, however, is only the case 
when she requires repose, for her acti- 
vity and vigilance are marvellous when 
she is under excitement, during the 
pursuit of her natural prey. 

Origin of the Cat. — According to 
naturalists the question of the origin of 
the domesticcat is involved in much un- 
certainty. Some authors state that the 
wild cat, of which there are specimens in 
the forests of the north of Scotland, and 
which are found prohahly in most coun- 
tries of Europe, is the original stock from 
which all the varieties of the domestic 
cat have proceeded. Others think -this 
is not the case, from a circumstance well 
known, viz. , that the tail of the domes- 
tic cat is much longer than that of the 
wild animal. Eut this is no evidence 
against the theory referred to, for much 
greater alterations than the elongation 
of the tail are effected by domestica- 
tion; the colours of the animal, and 
much of its instincts and habits, are 
more or less modified by that cause. 
Our own impression is that the wild cat 
is certainly the ancestor of the domestic 
species. 

Vahieties of the Cat. — There are 
a good many v.arietics of the domestic 
cat. Those of Persia are remarkable 
for the breadth of the fur upon the tail, 
giving it much the appearance of a 
fox's brush ; and the Angora and Maltese 
breeds, which have for the most part 
long and silky fur, and the breeds found 
in the Isle of Man and in Cornwall, 
which have cither no tail whatever, or 
only the rudiments of that important 
appendage. 

The Persian akd Maltese Cats 
are great favourites with the French. 
In many of the cafes in Paris a large 



white or grey cat is to be seen beside 
Madame at the comptoir ; and they 
walk about with the utmost confidence 
through a crowd of strangers. They 
are much more familiar and intelligent 
than the ordinary domestic cat, and 
will follow their master or mistress like 
a dog. We were much amused lately 
when staying at the sea-coast, by 
watching two little girls who had each 
a grey Maltese kitten, which was regu- 
larly taken out to walk each morning 
and afternoon on the Common ; the little 
creatures faithfully followed their mis- 
tresses, and the way in which they 
jumped over the tufts of grass, with 
their tails straight up in the air, and 
the fearful panic Avhen a dog was seen 
in the distance, was extremely comic. 
These cats are, however, more deli- 
cate and susceptible of cold than the 
English cat ; damp also is most preju- 
dicial to them. Their basket should be 
lined with several folds of flannel, and 
they should be covered over warmly at 
night, and not allowed to go out in wet 
weather. 

The word "cat-witted" is employed 
to indicate the possession of but a 
limited amount of intelligence and 
ability ; and certainly, as compared with 
the dog, puss is inferior in intellect. 
But great differences prevail in this 
respect; some members of the feline 
race possess much more cleverness than 
others, and some have ability enough to 
rival some dogs in their faculties, in 
the exercise of which, as in the case of 
the more intelligent of the canine family, 
something by no means very dissimilar 
from a process of reasoning may occa- 
sionally be discovered. 

Diseases of Cats. — The cat is sub- 
ject to several diseases ; but, as a gene- 
ral rule, is seldom seriously ill. The 
best rule to keep the animal in good 
health is to have it fed with regularity, 
kept clean, and furnished with plenty 
of pure water. In respect to the ail- 
ments of puss, " prevention is easier 
than cure," as it is in many matters of 
higher moment. The cat ought not to 
be overfed. If she appears out of 
sorts, a little brimstone in milk vrill 



A hashficl Mouse makes a prouct Cat 



333 



fieqnontlj' bo found useful ; but, as in 
the case of dogs, in any serious malady 
puss ought to bave the aid of a veteri- 
nary surgeon, especially if she be a 
valuable animal, and return the care 
lavished on lier by reciprocal aifcction 
towards her owner. 

Inodorous Paint. — All peo- 
]ile are ready to admit the disagreeablc- 
iio.'s and inconvenience of the smell 
liiiherto inseparable from the process 
of house-painting. The odour indeed 
in some instances produces headache, 
nausea, and sickness, and some persons 
find it requisite, in order to escape the 
annoyance, to vacate their premises, 
even if one apartment be subjected to 
the process. It appears that a highly 
ingenious composition has now been 
invented which supersedes the use of 
linseed oil, turpentine, and other odour- 
ous sTibstances, commonly employed in 
making paint. This substance, which 
is not inappropriately called " the 
painter's desideratum," possesses very 
( onsidi'rable advantages which render 
it worthy of public approval and patron- 
age. Tlie following are some of its 
peculiarities: — 1. It dries rapidly. In 
less than half an hour after it is applied 
it is perfectly dry and hard, so as to bo 
roady for another coat. 2. It is en- 
tirely free from odour, so that an apart- 
ment may be inhabited the same day 
on which it is painted. 3. It is econo- 
mical ; three coats of paint made with 
it are equal to four coats of the ordi- 
narj' paint. 

It is evident from these facts that the 
new composition is extremely well 
adapted for painting counting-houses, 
offices, ships'-cabins, and all places 
where the saving of time is an object. 
No time is lost as by the usual mode of 
painting, from the necessity of the 
workmen going from one job to another, 
or waiting for many hours till the 
various coats of paint have become dry ; 
for example, a street door can, by the 
use of " the painter's desideratum," re- 
ceive four coats of paint and be var- 
nished in one day ; whereas, by the old 
method iive several days are required for 
the completion of the work. In addi- 



tion to these advantages it may be added, 
that by the use of the composition now 
referred to, painters are in a great 
measure freed from those painful and 
often fatal complaints incident to their 
occupation; and, as already stated, those 
who suffer from the smell of paint aro 
themselves exempted from that annoy- 
ance. It may be further mentioned, as 
an additional recommendation, that this 
new composition is durable, deans 
readily, and is not injuriously effected 
by soap or alkalies. 

Upon the whole, this ingenious com- 
position may be styled, not only " the 
painter's desideratum," but "the 

UOUSElIOLnEU's DESIDERATIM." Wc 

are glad to find that the Builder and the 
Architect, both influential periodicals, 
express their approval of it ; and we 
hope that so useful a discovery will 
meet with the success which we cannot 
doubt it justly merits. The" Inodorous 
paint " can be had of Mr. John J. G. 
Erck, 6, Devonshire Road, Hackney, 
London, and he will bo ready to fur- 
nish anj' information on the subject 
that may be required. 

Varnishe s. — Varnishes are 
generally composed of resinous sub- 
stances, dissolved in strong spirits and 
oil, turpentine being generally the 
spirit employed. The solution ought 
to be of such consistency as to enalile 
it to lie quite smooth and flat on the 
article varnished, so that it will either 
leave a thin glossy coating, or can bo 
made so by polishing after the surface 
is quite dry. 0\\'ing to the extremely 
inflammable nature of the materials 
employed, the preparation of varnish is 
highly dangerous, and should only be 
carried on in premises specially adapted 
for the purpose, and by competent 
workmen, h Imost all of the varnishes 
suitable for domestic use can bo had 
at the oil shops or daysalters, but ve 
give a few simple receipts for the lighter 
descriptions, in case any of our readers 
may wish to prepare it for themselves. 
These receipts are extracted from the 
work of a practical chemist. 

Varxish roR Grates. — To two 
pounds of common asphaltum, fused in 



334 



On Painting and Fighting, look afar off. 



an iron pot, add one pint of hot boiled 
linseed oil ; mix weU and boil for some 
time. When partially cooled add two 
quarts of oil of turpentine. If too thick 
increase the turpentine. Apply with 
an ordinary paint brush. 

Varnish for Paper Hangings, 
Maps, Prints &c. — Take of genuine 
palo Canada balsam and rectified oil 
of turpentine, equal parts, and mix 
thoroughly. Give the articles two coats 
of size before varnishing. 

Varnish for Caru-Work, Bas- 
kets, &c. — Take black, red, or any 
other colour of sealing-wax, according 
to fancy ; break it into small pieces, 
and add enough rectified or methylated 
spirit to cover it ; let the vessel stand 
near the fire for two days until it is 
quite dissolved. Give the article two 
coats of size before varnishing. The 
size is made by dissolving parchment 
cuttings in boiling water. This is a 
most useful varnish for fretwork, card- 
work, baskets, &c. 

An excellent Varnish for Paint- 
ings. — Take of pure white wax one 
pound, and melt it with a gentle heat ; 
add one pint of rectified spirit. Mix 
perfectly, and pour it on a porphyry 
slab. Grind it with a muller to a per- 
fectly smooth paste, adding more spirit 
as required. Put the paste into a mar- 
ble mortar ; make an emulsion with 
three and a half pints of water, gradu- 
ally added ; strain it through muslin, 
and let it become quite cold. "When 
rcquii-ed for use, pass a hot iron over to 
fuse, and make it quite transparent. 
After it becomes thoroughly dry, polish 
with a clean linen cloth. 

Maxims for a Cook. 

I. Keep your kitchen and its furni- 
ture, as M^ell as your cookery utensils, 
as clean and sweet as possible. 

II. Let your own dress and appear- 
ance be scrupulously neat and clean, as 
M'ell as suitable for your work ; finery 
is pnrticularlyout of place in a kitchen. 

III. Never give away food without 
the express permission of your mistress ; 
when meat is in danger of being spoiled 
from being kept too long, and it is 



not needed for table, most mistresses 
will readily give permission to give it 
to some poor person, but it should not 
be given unknown to them. 

IV. Always ascertain the peculiar 
tastes of the family, whether they pre- 
fer meat well or underdone, dishes 
highly seasoned or plain, and endeavour 
to meet their M'ishes rather than your 
own idea of what is the correct thing 
to be done. 

V. Endeavour to avoid waste either 
in food or coals; some cooks will make 
a rich soup or savoury stew out of frag- 
ments, that a wasteful one rejects as 
useless. 

VI. Should your mistress understand 
cookery, your Ijcst way will be to follow 
exactly her instructions ; only it is 
better that a new dish should be tried 
for the first time when the family is 
alone, in case of a failure. 

VII. Never undertake to do any- 
thing unless you are sure you can do 
it well ; better try some other dish in 
which you know you can succeed. 

VIII. In small establishments where 
a dinner is seldom given, a much 
greater amount of preparation is needed 
than where the family entertain fre- 
quently ; in the former case, you hail 
better ask your mistress to let you have 
some assistance for the occasion, other- 
wise you will not be able to do credit 
to yourself in the cooking of the dinner. 

IX. Never trust any part of your 
duty to another without seeing that it 
is done in a proper manner; you are the 
accountable party, not your assistant, 
and upon you will fall the censure if 
there is a failure. 

X. Remember that there is a great 
deal in the appearance of a dish ; let 
each dish look well on the table, and 
have an appropriate garnishing or orna- 
mentation ; and above all, the dishes 
must be hot; nothing is more unpleasant 
than lukewarm meat or soup, while 
fish is utterly destroyed by being 
allowed to become cool. 

XI. Be punctual in having the 
dinner exactly at the moment for which 
it has been ordered ; a good cook has 
her dinner not only ready at the mo- 



IV/to has Spice enough, may season his Meat as he pleases. 335 



ment, but it is cooked, as the saying is, 
" to a turn." 

XII. Cooks often have the reputation 
of being both cross and disaijrceable ; 
endeavour to avoid obtaining this 
character ; make yourself useful to your 
emploj'crs, and pleasant and agreeable 
to your fellow-servants. 

Hints on Seasoning 
D i s h e S. — Many of the ordinary 
articles of food are so insipid, that in 
order to render them palatable, some 
condiments are required, or some of 
those preparations known in the art of 
cookery as seasonings. Thus, to men- 
tion an example or two ; veal, which is 
rather tasteless, is much improved by 
a little lemon-juice squeezed upon it; 
roast mutton is the better for a little 
red-currant jelly, and even roast beef is 
rendered more palatable by being eaten 
with a sauce made of mustard and horse- 
radish, and f(ir these and all other kinds 
of fresh meat salt is universally required. 

Gexeual Rules as to Seasonings. 
— All condiments, or seasonings, used 
for the purpose of promoting digestion 
or correcting some unfavourable quality 
in the food taken, may be subdivided 
into four classes — 1, saline; 2, saccha- 
rine ; 3, oleaginous ; and 4, aromatic. 

Saline Condiments. — Of these the 
principal are common salt and vinegar; 
the tirst of these is a natural and ne- 
cessary stimulant to the digestive func- 
tions, and its dailj- use conduces to the 
preservation of health and strength ; 
the second is a grateful and salutary 
stimulant. 

Saccharine Condiments. — Sugar is 
the chief of these. It is nutritious, 
antiseptic, and even laxative, and may 
be employed with advantage in season- 
ing. 

Oleaginous Condiments. — Of these 
olive oil and butter may be mentioned 
as two of the most important. The 
former, used as a seasoning to raw vege- 
tables, checks their fermentation in the 
stomach, and prevents their being too 
tiatulent. 

Aromatic Condiments. — These 
chiefly consist of spices, such as pepper, 
cinnamon, nutmeg, cloves, ginger, aud 



certain garden seeds and roots, namely, 
garlic, onion, and mustard. 

The art of cookery prescribes the 
various modes by which thcsy difl'erent 
condiments may be employed in making 
seasonings for dishes. Without, how- 
ever, entering into those minute parti- 
culars, which belong to the culinary art, 
one or two general observations may bo 
useful. 

It cannot be doubted that the various 
substances now enumerated, are well 
adapted to " season " and improve tho 
flavour of food, and even to render 
it more wholesome as well as digest ilile. 
It must be kei)t in mind, however, thiit 
the use of vinegar is not adapted to all 
constitutions, and that several of tho 
aromatic condiments already mentioned, 
however agreeable, ought to enter but 
verj- sparingly into the seasonings used 
by persons of full habit, and who are 
liable to any inflammatory ailments ; 
and finally, as a general rule, it ought 
never to be forgotten that the habitual 
or frequent use of strong seasonings, 
tends, in the opinion of the most eminent 
judges of the matter, to injure tho 
stomach, and deteriorate its digestive 
powers. 

Hunger is said to he the " best sauce,' * 
and in the spirit of that well-known 
aphorism, we may venture to add that 
the best " seasonings " we can employ 
ai-e not those compounded in the kitchen, 
but fresh air, ample exercise, tempo- 
ranee, regular habits, and abundant 
occupation both for body and mind. 

Hints on Home Deco- 
ration. — Skeleton Leaves. — 
"We have oftener than once picked up, 
on a country road, in the autumn 
season, a skeleton leaf. The object is 
an interesting one. The green of tho 
leaf is gone for ever, the " fleshy " 
matter has vanished, and what we see 
is merely a brown skeleton, or rather a 
surt of framework, consisting of tho 
stems that form the true skeleton of tho 
leaf, and tho fine network of veins 
■which fill the intermediate spaces, and 
the purpose of which, in the living leaf, 
is to carry tho sap — the life-blood of a 
plant — from one quarter to another. 



33<5 



Home is the Residence of the Heart. 



However interesting the skeleton of 
a leaf that has been bleached by na- 
ture may be, it cannot be alleged to be 
beautiful in colour, and therefore it is 
not of much value for the purposes of 
household decoration. But it happens 
that in this instance, at least, we can 
improve upon nature ; for the leaves 
that are artiiicially macerated and 
bleached, are much prettier in appear- 
ance than those that have been sub- 
jected to the "skyey influences" of 
wind and rain. When carefully treated, 
a skeleton leaf is white in colour ; and, 
as every vein and stem is perfect, the 
object is not only curious and instruc- 
tive, but also very beautiful. Different 
kinds of leaves tastefully grouped upon 
a dark background — black velvet is 
perhaps the best — form a very elegant 
ornament. 

The stores of nature yield almost 
endless varieties of leaves, suitable 
for being bleached, and used for home 
decoration ; but among the best kno\vn 
and the most easily obtained, are 
the leaves of the different kinds of 
poplar, the leaves of the apple and pear 
trees, of the ivj^, the willow, the maple, 
and the columbine. Many seed-vessels 
also — for example, those of the thorn- 
apple, of henbane, of the wild poppy, 
&c. — may be treated in the same way, 
and have a very telling effect when judi- 
cioiisly intermixed with skeleton leaves 
in decoration. The leaves should be 
gathered during the summer months, 
placed in a tub of some sort, covered 
with water, and left exposed to the sun. 
Young leaves are unsuitable, therefore 
do not pick them ojf the end of a branch, 
but lower down. After the leaves have 
remained a fortnight, they may be exa- 
mined, and those of them that are 
evidently decaying rapidlj-, should be 
removed, and placed in a basin of clean 
water. In moving the leaves we must 
be careful not to touch them with the 
fingers. We must float them on to a 
card when we wish to examine or to 
move them. After moving them into 
the basin of water, we clean the leaves 
by brushing off " the skin " with a hair 
pencil, and removing the green "fleshy" 



matter. In using the brush, we do not 
sweep it across the leaf as if we were 
painting ; if we did so, we should tear 
the skeleton. We bring away the 
green matter by "tapping" the leaf 
with the brush. After being cleaned, 
the leaves are bleached by being im- 
mersed in a mixture of chloride of lime 
and clean water. When bleached, the 
leaves are again repeatedly washed, 
and then dried in an oven or before the 
fire. There are many ways of mount- 
ing skeleton leaves, and the only 
general direction we can give here, is 
to have a dark background, which will 
throw out the white veins of the 
leaves. 

Feather Screens. — These exceed- 
ingly handsome ornaments can be 
made at home ; and though, in making 
them, certain processes may not be 
considered as feminine employments, 
yet a younger brother or some friend 
will generally be found, who will tako 
upon himself the labour of stuffing the 
head, &c. A feather screen is made of 
the wings, and the skin of the head and 
breast of the bird. The most suitable 
birds are those of a naturally rapid 
flight, for in them the wing leathers 
are strong, and will bear to be firmly 
handled. The pigeon, all the tribe of 
ducks, wild and tame, as well as the 
large family of hawks, make excellent 
screens. 

The wings are first removed by cut- 
ting the muscles at the elbow joint. 
The feathers are afterwards lifted and 
held back on the breast, and the skin is 
cut round to the back. The skin is 
then drawn off over the head, and will 
be found as a rule to come off easily. 
The neck is severed from the head at 
the base of the skull, all pieces of flesh 
or skin are removed, the eyes are 
taken out whole, and the brains scooped 
out with a quill. The hollow of the 
skull is then stuffed with wool, wetted 
with arsenical soap. The inside of 
the skin is also smeared with the 
arsenical soap, and stufted with wool. 
The wings are now taken in hand, and 
all the flesh and sinews removed from 
them, and the skin and bones rubbed 



sport should be made a Pleasure of, not a Gain. 



337 



with the arsenical soap. The wings are 
then stretched on a board, and if the 
feathers do not naturally lie in the re- 
qmred direction, they must be fixed 
with pins hammered into the board. 
The making up of the screen consists 
in fitting a piece of millboard to the 
screen handle, fixing the wings to this 
millboard, and then fitting on the head 
and breast. The fixing on is done 
chiefly with glue, and with a dariiiiig- 
ncedle and twine. 

The Game of Draughts.— 
This game has in some respects a like- 
ness to chess. It is played on a board 
like that used for chess, divided into 
eixty-four squares, coloured in the same 
manner. But in preparing to play 
the game, the square on the right hand 
of each of the two players must be a 
black square. Two persons play the 
game, but they have each only twelve 
men instead of sixteen, as in chf ss. 

Placing of the Mex, &c. — In 
draughts, the moves are simple, pre- 
senting to view very little of the inex- 
haustible variety of chess, and the 
marvellous complication to which the 
movements of the various pieces con- 
duce. The game is played with flat 
discs of wood or ivory — such as are 
used in the game of backgammon, — 
coloured white and black, or red and 
white, as the cafe may be. All the 
men on the board must be placed in 
order, on one of the same colour ; by 
this means — supposing the white 
squares only to be played on — the 
white squares on the first three lines 
on each side of the board will be occu- 
pied by the men, leaving the two 
middle lines of squares unoccupied. 

Object of the Game. — The game 
consists of an effort made by each 
player to take all his opponent's men, 
or so to block them up that they can- 
not move without being taken. He 
who first accomplishes this wins the 
game. 

The Moves. — These are sufficiently 
simple. The men cannot move either 
straight forward, or to the right or left, 
or backwards ; their moves are only in 
a diagonal direction, similar to that of 



the bishop in chess ; but the move is 
restricted to one square, except in cases 
which shall be presently described, and 
can be made at the early stages of the 
game only in an onward direction. If 
one of the adversary's men be in the 
way, the man of course cannot move, 
but if behind the man in front of him 
there be a vacant square, he can leap 
over the other into the square beyond 
him, and so capture the man over whom 
he has thus leaped, and who must then 
be removed from the board. And if it 
should happen that the man who has 
thus leaped over and taken his adver- 
sary should, on occupying the new 
square, find another man before him, 
having also a vacant square immedi- 
ately beyond him, he can leap over this 
enemy also into the vacant square 
beyond, and repeat the process a third 
or fourth time if possible on each occa- 
sion ; and as it wei'e, at one move 
taking several of the adversary's men. 
This is an important matter, because, 
as already mentioned, the grand object 
of each player is to clear his opponent's 
men off the board as quickly as possible. 
Much skill and judgment are accord- 
ingly called forth for this purpose, each 
player endeavouring so to play (as to 
afford some of his men the opportunity 
of leaping over) and taking in succes- 
sion several of those of the adversary. 
"When any of the men belonging to 
either side have found their way to 
the furthest line of squares on the op- 
ponent's side of the board, the}' become 
possessed of a new privilege, that ol 
being crowned, which confers on them 
a power both of moving and of taking 
men different from what they pre- 
viously enjoyed. The piece is crowned 
or converted into a king by having 
another man placed upon it, and it is 
then entitled to move backwards as 
well as forwards, still keeping, how- 
ever, to the diagonal line as before, and 
is rendered capable of leaping over and 
taking any man with an open square 
behind it, as already described in its 
former onward movement; and it can 
likewise capture any number of the 
I adversary's men in succession which 



33^ 



Game about is fair Play. 



have an unoccupied square behind 
them. It is obvious that the privilege 
of being crowned renders the man so 
distinguished much more formidable to 
their opponents than before, and hastens 
the conclusion of the game. It is 
the object therefore of each player to 
convert his men into kings as early in 
the game as possible, in order not only 
to support his own men, but more 
effectually to attack those of his 
adversary. 

On accomplishing the object of get- 
ting one or more of his men crowned, 
the player must exercise his skill either 
in taking his opponent's men, or so 
blocking them up that they cannot 
move without being captured. One or 
two i^ractical lessons will be sufficient 
to illustrate the mode in which this is 
to be done. The first move is of con- 
siderable importance, and the players 
in successive games take the first move 
alternately. 

EuLEs OF THE Game. — I. The men, 
as already stated, may be placed either 
on the black or the white squares. If 
put upon the black squares, each player 
■will have a white square at the right- 
hand corner of the board ; if placed on 
the white squares, there will be a 
black square at each right-hand corner. 

II. The choice of the men and the 
first move are to be determined by lot. 

III. No player is allowed to perform 
any act which may prevent his oppo- 
nent from plainly seeing the situation 
of all the men. IV. If a player touch 
a man unless to adjust it upon the 
square, he is bound to move it. V. If 
a man be en prise — i.e., capable of being 
taken — it must be taken ; but if the 
player to whom it belongs do not cap- 
ture it, the opponent may "huff" him, 
by removing his man from the board, 
and then playing a man of his own. 
And the player may, if he choose, in- 
sist on his adversary taking the man 
oftered instead of " standing his huff." 
VI. Five minutes is allowed for a 
move. A player exceeding that time 
loses the game. VII. A player loses 
Iho game if he ceases to play without 
his adversary's consent. VIII. If only 



two men, crowned or not, remain at 
the end of a game, one of the players 
may call on the other to win the game 
in forty moves, or to consider it a drawn 
game. IX. If three kings remain op- 
posed to two, the player with the in- 
ferior force may demand of his opponent 
that he shall win the game in fifty 
moves, or make it a drawn game. 
X. If a player make a false move, he 
must replace the men and move cor- 
rectly, or resign the game. XI. If 
several pieces be taken at one move, 
none of them must be removed from the 
board till the taking piece has arrived 
at Hi final square; and if the player 
fail to take the man he can take, his 
opponent may "huff" him. XII. 
When a man arrives at the last row of 
squares on the opponent's side, he must 
at once be crowned, and he cannot then 
move till bis opponent has moved his 
man. XIII. Disputes are to be settled 
by the decision of the majority of the 
company present. 

■The Game of Piquet. — 
In this game two persons play, and 
thirty-two cards are used, Avhich are 
these — viz., ace, king, queen, knave, 
ten, nine, eight, and seven of each suit ; 
these cards rank in the order of this 
list, at the head of which is the ace. 
The first step after the stakes are 
agreed upon is to cut for deal ; he that 
cuts the lowest card deals. The cards 
are dealt two by two ; each player is to 
receive twelve cards. Twenty-four 
being thus distributed between the two 
players, eight cards remain. These are 
called "the stock," and are to lie on 
the table between the two players. 

On receiving his cards each player I 
must sort them, putting together those I 
of each suit, and ascertaining whether I 
he has what is called a carte blanche, * 

that is to say, that his cards have no 
'* picture " cards among them, viz., 
king, queen, or knave. The advan- 
tage of a carte blanche is this: the 
player who has it counts ten, and this 
takes precedence of every other score, 
counting towards the pique or repique.. 
and preventing the adversary from 
having either one or the other ; and if 



There are no Games, luithoiit Pains. 



339 



the player who holds it bo at ninety or 
more— game being one hundred — he 
wins the game. 

AVlien the cards are sorted by the 
players, the elder hand discards — that 
is, he throws out not more than five of 
the cards that appear to him to bo of 
least value, and takes from the stock 
in exchange for them a con-esponding 
number. The general rule applicable 
to discarding by the elder hand may 
here be stated ; that he must necessarily 
exchange one card, and must leave 
three cards in the stock for dealer, and 
if he take a smaller number than five, 
he has a right to look at such of the 
five as he leaves. The dealer is under 
no obligation to discard ; but if he docs 
80, he must take in the cards left by 
the elder hand and his own, three at 
the bottom of the stock, and he is at 
liberty to take not those three only but 
all his adversary has left. If he leave 
any cards, he has a right to look at 
them, and if he does so, the elder hand 
may look at them also, but not other- 
•wise. 

In reckoning the score the following 
are to be considered, besides the carte 
blanche already referred to, — viz., the 
Point, the Sequence, the Quatorze, the 
Cards, the Caput. Of each of these 
some brief details may be of use. 

I. The Point. — The player Mho has 
the greatest number of cards in a suit 
is said to have " the point." If, how- 
ever, both players have an equal num- 
ber of cards iu the same or ia different 
suits, then the person has the point 
who has the greatest number of pips, 
reckoning the ace as being eleven , and the 
court cards as ten each. Whoever has 
the point counts one for each card ; but 
if the number ends in four, then the 
person holding it counts one less than 
the number of cards. 

II. The SEavENCE. — This is the 
having several cards in the same suit 
following in a consecutive manner, as 
the ace, the king, the queen, the knave, 
the ten, nine, and eight ; and of thes'j 
there are si-x kinds, known by the fol- 
lowing French terms: — Tierce, or three 
in seq^uence ; Quart, four in sequence ; 



Quint, five in sequence ; Seizidmc, six 
in sequence ; Septihine, seven in se- 
quence ; Uuitieme, eight in sequence, 
in a whole suit. The most numerous 
of these is the most valuable, and whero 
the numbers of cards are equal the 
highest is the most valuable ; for ex- 
ample, a tierce to an ace, which is 
termed tierce major, is more valuable 
than any other tierce, although inCerinr 
to a quart to a ten, as the latter contains 
four cards. The sequence counts next 
to the point, a tierce being equal to 
three, a quart to four, a quint to 
fifteen, a scizieme, sixteen, &c. As an 
illustration of this — if the elder hand 
have five cards for his point he counts 
five, and if these five are a sequence he 
counts twenty — five for the point and 
fifteen for the quint. 

III. The Quatorze. — "When a 
player has four cards of equal value in 
the four different suits, he is said to 
have a quatorze, and whatever player 
holds the highest quatorze counts four- 
teen, the highest taking precedence, 
and rendering of no value any inferior 
quatorze. If neither of the players 
holds a quatorze, then three of equal 
value or three aces count three, .ind 
next in order to the sequence. The 
lowest quatorze, that of tens, is supe- 
rior to the highest three, that of aces, 
and whoever has the highest quatorze, 
has the right to count any that are 
inferior, although his adversary should 
have an intermediate one. The qua- 
torze of aces annuls all the others ; and 
he who has them counts a quatorze of 
tens, although his opponent should 
have a quatorze of kings, queens, or 
knaves. If there be no quatorze, he 
may count three aces, kings, queens, 
knaves, or tens, and three aces are 
held superior to three kings, and by 
holding a good quatorze the player 
may not only count inferior ones, but 
even three tens, and any other threes 
but those nine, eight, or seven, al- 
though the opponent may have three 
of a superior value. 

IV. The C.\rds. — Two cards, one 
from each player, make a trick, and if 
each player has six tricks, then the 



340 



Money is the Art, that hath turned up Trumps. 



cards are divided ; but if either of the 
players wins seven or more tricks, lie is 
said to have the cards, and in virtue 
of this he has the privilege of counting 
ten beyond the number he has already 
scored. 

V. The Capot. — A player is said to 
win a capot when he wins all the tricks, 
and in this case, instead of adding ten 
to his score, he adds forty. 

Having thus briefly explained the 
foregoing terms, we shall now present 
to the reader a view of the general 
iTiles to be observed in plajang the 
game, avoiding for brevity's sake any 
minute statement of the reasons on 
which these rules are founded. 

Geneual Eules. — I. The player 
jught to play by the stages of his 
game. If backward in the game, he 
ought to play a pushing game, otherwise 
he ought to make twenty-seven points 
elder hand and thirteen younger hand. 
In every hand he ought to compare his 
game with that of his opponent and 
discard accordingly. II. You ought 
to discard in expectation of winning 
the cards, and this is so essential a part 
of the game, that it makes twenty-two 
or twentjf-thi'ee points diflerence ; 
therefore do not discai'd for a low qua- 
torze, because in so doing you run the 
risk of losing above twenty points in 
the hope of winning foiuieen. III. 
At the commencement of a party, play 
to make your game, which is twenty- 
seven points elder hand and thirteen 
points younger hand. IV. If your 
adversary be much before you in the 
game, the consideration of winning the 
cards must be put out of the question. 
V- When you discard, endeavour to 
gain the point without the risk of 
losing the cards by so doing. VI. 
Alwaj's risk some points for the mate- 
rial object of saving your lurch or lurch- 
ing your adversary. VII. If you have 
six tricks with any winning card in 
your band, always play that card. 
VIII. If you are much advanced in 
the game, let your adversary gain two 
points for your one as often as you can, 
especially if you are to be elder hand 
in the next deal ; if, on the contrary, 



you are to, be younger hand, never re- 
gard the losing of two or three points 
for the gaining of one. IX. The 
younger hand ought to play on the 
defensive ; in order therefore to make 
his thirteen points, he is to carry tierces, 
quarts, and strive for the point. X. 
The elder or yoimger hand should 
sometimes sink one of his points in 
the hope of winning the cards, and 
he must do this with judgment and 
without hesitation. XL It is con- 
sidered good play for a yoimger hand 
not to call three queens, knaves, &c., 
and to sink one card of his point. 
XII. The younger hand is not to 
take in any cards, if he thus runs the 
risk of losing them, unless he is very 
backward in the game. XIII. If the 
younger hand have the king, queen, 
and nine of a suit, or the king, knave, 
and nine of a suit, he may discard 
either of the suits. XIV. If three 
aces are dealt to the younger hand, his 
best play generally is to throw out the 
fourth suit. XV. The younger hand 
ought generally to carry guards to his 
queen suits, in order to make points 
and save the cards. XVI. If he finds % 
that the elder hand, by calling his 
point, has five cards Avhich will make 
five tricks in play, and may have the 
ace and queen of another suit, he oi/glt 
to throw away the guard to the king 
of the latter suit. This will afford hirt a 
chance of saving the cards. XVII. If 
the elder hand has a quart to a king 
dealt him with three kings and three 
queens, and is obliged to discard either 
one of his quart to the king on a king or 
queen, he is to do so in such a manner 
as will afford him the greatest pro- 
bability of winning the cards. XVIII. 
If the elder hand has taken in his 
five cards, and has the ace, king, and 
knave of a suit, having discarded two 
of that suit, and has likewise the ace, 
king, knave, and two small cards of 
another suit, but no winning cards in 
the other suits, he ought to play from 
the suit of which he has the fewest ia 
number. XIX. If the elder hand be 
certain to make the cards equal by 
playing them in any particular manner. 



Many can pack the Cards, that cannot Phiy. 



541 



and if he be advanced before his oppo- 
nent in the game, he ought not to risk 
losing them ; if, however, his opponent 
is much before him, it becomes his 
interest to risk losing the cards in ex- 
pectation of winning them. 

Laws of the Game. — The laws 
of Piquet, briefly stated, ai-e the fol- 
lowing : — I. The elder hand must lay 
out at least one card. II. He loses 
the game if he takes in one of the 
three cards belonging to the younger 
hand. III. If he happen to turn up 
a card belonging to the younger hand, 
he is to reckon nothing that deal. 
IV. If the younger or elder hand play 
with thiiteen cards, he shall count 
nothing. V. If either player have 
thirteen cards dealt, it is at the option 
of the elder hand to stand the deal or 
not. VI. If either player reckons 
what he has not, he counts nothing. 
VII. If the elder hand touches the 
stock after he has discarded, he cannot 
alter the discard. VIII. If a card be 
faced, and is discovered in the dealing 
on the stock, there must, luiless it be 
the bottom card, be a new deal. IX. 
If in dealing a card belonging to the 
elder hand be tiu-ned up, he has a right 
to have a new deal if he choose. X. If 
the younger hand takes in five cards, he 
loses the game miless the elder hand 
has left two cards. XI. If the elder hand 
calls forty-one for his point, which hap- 
pens to be a great-major, and is allowed 
to be good ; and if he reckons only four 
for it and continues to play, he is not 
entitled to count more. XII. If he 
shows a point, quart, or tierce, and 
asks if they are good, and forgets to 
reckon any of them, the younger hand 
becomes thereby barred from reckoning 
any of equal value. XIII. Carte- 
blanche counts first and saves piques 
and repiques ; it need not be shoNvn till 
the adversary has first discarded. XIV. 
If the elder hand calls a point and docs 
not show it, it is not to be reckoned ; 
and the younger hand may show his 
point and reckon it. XV. Ton must 
cut two cards at least ; if you play with 
eleven, or fewer, no penalty attends it. 
XVI. If the elder hand leaves a card, 



and, after he has taken in, puts to his 
discard the four cards taken in, they 
must remain with his discard, and he 
only plays with eight cards. XVII. If 
the younger hand mixes a card with 
his discard before showing it to the 
elder hand, the elder hand has a right 
to see his whole discard. XVIII. If 
the younger hand leaves a card or cards, 
and does not see them, the elder hand 
has no right to see them; but if the 
younger hand leaves a card or cards 
and looks at them, the elder hand has a 
right to see them. XIX. If a card too 
many or too few be dealt, the elder 
hand has the option of a new deal, and 
must leave three cards for the younger 
hand if he stands a new deal. XX. A 
player ought, in tlie first place, to call 
his point. If he have two points, and 
intends to reckon the highest, he must 
call that first, and abide by the first 
call ; tierces, quarts, quints, &c., are to 
be called next, and the highest must be 
called if it be intended to reckon them ; 
and a qtiatorze is to be called in pre- 
ference to three aces ; and if he call a 
tierce, having a quart in his hand, he 
must abide by the first call. XXI. If 
a player deals twice together, and dis- 
cover it before seeing his cards, he may 
insist on his adversary's dealing ; if the 
pack be fotmd faulty in any deal, that 
deal is to be held void. XXII. If a 
player at the commencement does not 
reckon or show carte blanche, &;c., he 
cannot count them afterwards. He 
cannot discard twice, and is not allowed 
to take any of his discard back again 
-after he has touched the stock. XXIIf . 
When the elder hand does not take all 
his cards, he must specify the number 
left and taken. XXIV. If a player 
shall call his game wrong without cor- 
recting himself before he plaj's, he is 
not permitted to reckon anything that 
game; btit the adversary may reckon all 
that he has good in his own game. 
XXV. A card is understood to be 
played if it has touched the board ; if a 
player names a suit and then plays a 
different one, or if he looks at any card 
belonging to the stock, he is liable to 
have a suit called. 



342 Oysters are best in the Month that has an R in it. 



We must refer our readers to the 
more elaborate treatises on Piquet for 
illustrations and examples of particular 
^ames, and the computations relating 
to them, in accordance with the doctrine 
of probabilities. 

Oysters, How to Keep 
and. Preserve.— The best mode 
of effecting this object is to wash them 
perfectly clean with a brush ; pack 
them in a tub with the flat side upper- 
most, cover them with water containing 
salt in the proportion of four or five 
oimcestoeach gallon of water, strewover 
the top some good oatmeal, and change 
the water every twenty-foiir hours. 
Those packed in barrels at the beds, only 
require a little oatmeal with salt and 
water ; they will keep alive for several 
days if attended to ; a weight should be 
placed over the oysters to prevent the 
shells from opening too much. 

Oysters, to Cook. — It is the boast 
of a celebrated restaurant at the other 
side of the Atlantic, that they can cook 
oysters in a different mode for every 
day in the year. Without attempting to 
follow such a multitudinous example, 
Ave may venture to offer to our friends 
a few tried receipts for cooking this 
favourite shellfish, which we have no 
doubt will be found pleasing to those 
who follow them. 

Oysters, to Fry. — Choose large 
plump oysters, boil them in their own 
liquor for about a minute, drain them, 
and strain the liquor, fry them in two 
ounces of butter, their own liquor, half 
a teaspoonful of chopped parsley, and a 
dessert spoonful of catsup, lay them on 
a dish, and garnish with parsley and 
toasted sippets. 

Oysters, to Roast. — An American 
Receipt. — Choose out the largest shells 
you can find, lay them with the flat side 
iippermost on a gridiron over a clear 
lire ; make a seasoning of lemon juice, 
cayenne, and salt; and when each 
oyster shell opens, put in about a tea- 
spoonful of this sauce and a little bit 
of butter, and let it stew for five 
minutes. These are extremely nice, 
eaten with brown bread and butter. 

Oyster Sour. — At page 11 will be 



found an excellent receipt for oyster 
soup. 

Scalloped Oysters. — Scald the 
oysters for a minute in their own 
liquor, beard them and strain the 
liquor ; put a few into a scallop shell 
or patty pan, strew over them a few 
finely grated bread crumbs, pepper, salt, 
and nutmeg, squeeze a little lemon 
juice into the strained liquor, put a 
little into each shell with a few drops of 
essence of lemon-peel, cover over with 
bread crumbs, put a few bits of butter on 
the top, and brown in a Dutch oven. 

Oy'ster Patties. — Scald the oysters, 
and strain the liquor ; add to it twice 
as much cream as there is liquor, thicken 
it with fine bread crumbs, season with 
a little salt, white pepper, nutmeg, 
lemon-peel, and very little leraon-juice ; 
line some mince-pie pans with puff- 
paste. Mix the oysters and cream well 
together, fill the pans, cover them with 
paste, and bake ; if the cream is not 
rich, put a bit of butter as large as a 
nut in each patty. 

Oyster Fritters. — Make a stiff 
batter with one or two eggs, according 
to the quantity required; season to taste 
with i^epper and salt. Prepare some 
oysters as if for sauce, dip each into 
the batter, and fry of a nice brown 
colour, either in very fresh lard or 
butter. Lay them on a clean sieve 
before the fire until every particle of 
grease has drained from them, and serve 
them on a hot napkin. 

The Gallina, or Guinea- 
fowl. — This bird has been known in 
England for five hundred years. It is 
a native of that part of Africa which its 
name indicates, but it is also said to be 
indigenous in America. It is a larger 
bird than our ordinary barn-door fowl ; 
but the eggs are small, thi-ee of them 
being hardly equal to an ordinary hen's 
egg ; they are, however, numerous and 
well-flavoured. This foM'l does not 
thrive in confinement, but requires 
perfect liberty, and a wide space over 
which to wander. And it is of so pug- 
nacious a character, moreover, that it 
can hardly be got to associate with 
other poultry on amicable terms. They 



To frightai a Fo7uI, is not the way to catch her. 



543 



are not so generally reared in this 
country as might be expected, con- 
sidering that they come into season at 
the end of January, just when pheasants 
and paitridges are going out. The 
difficulty of rearing the young ones in 
this damp climate, and the very noisy 
and destructive habits of the old birds, 
may account for their absence gene- 
rally from our poultry yards, 'i'hey 
are, however, very excellent eating, and 
well worth the trouble of keeping. 

To Keep Guinea-fowl. — The best 
way to begin is to procure some eggs of 
a good stock, hatch them under a small 
variety of fowl, such as gamefowl or ban- 
tams ; when the chicks appear, keep 
them under cover where they can have 
plenty of air and dry gravel ; feed them 
frequentlv, at least once in every three 
hours. Begin by giving eggs and milk 
made into rather a dry custard ; towards 
the end of the first month, add a little 
oatmeal mixed with milk, and as they 
grow older, boiled vegetables, small 
wheat, and potatoes, may be given . Ants' 
eggs are their favourite delicacy, and 
will be found most nourishing food for 
them. These birds are very fond of 
scratching in a garden, not for seeds 
but for insects and grubs, and it is 
questionable whether they do most 
harm in rooting out the gardener's 
seeds, or good in destroying the insects 
that would eat up his plants after they 
had grown up. 

To Cook Guinea-fowls. — These 
birds are generally used for table when 
young, say eight or nine months old at 
most. Hang the bird as long as possible, 
truss like a turkey-poult ; it may be 
roasted either stuffed or larded. 

Stuffed Guinea-fowls. — Make a 
rich pork forcemeat, fill the bird with 
it, cover it with white paper, thickly 
battered, roast an hour, basting it very 
well all the time, as it is rather dry. 
Serve it with a rich gravy and bread 
sauce. 

Larded Guixea-fowls. — Lard the 
breast well with shreds of fat bacon, 
and roast it before a clear fire, baste it 
Well with butter; just before it is roasted 
enough, dredge it well with flour as a 



roast fowl is done, and let it froth 
nicely. Serve with rich gravy and 
bread sauce. 

Cold Guinea-fowl may be re- 
dressed like cold fowl or turkey. 

Glue for Fretwork, 
Fency Articles, &c. — Salis- 
bury glue is the best kind for fancy 
work; the price is about one shilling 
per pound ; the sheets should be trans- 
parent, and of the colour of dark amber. 
As much of this glue as is required 
should be soaked in cold water forteii or 
twelve hours ; the water must then be 
drained off, the bits of glue put into the 
inside tin of a common glue-kettle, and 
the space between the tin and the outside 
filled with boiling water ; this should be 
placed near the fire, so that the water 
may remain hot and simmering, and in 
a short time the glue will be found dis- 
solved and ready for use. It ought to 
run from the brush in a fine continuous 
stream, but if too thick to do this, a 
very little hot water may be added to 
it. The firmness of the joint does not 
depend upon the thickness or quality 
of the glue, so much as upon the two 
edges of the wood being strongly 
pressed together, and the glue squeezed 
out as much as possible. If it is ap- 
plied to the grain of the wood endwise, 
it will be much absorbed, and may 
require applying a second time. Any- 
thing glued should be left undisturbed 
for some hours, until it becomes quite 
hard and dry. 

To fix Photographs in 
an. Album.— Use dextrine, a pre- 
paration from starch in the form of a 
white powder. JIake a rather thicK 
paste of this with cold water, taking 
care to keep it all perfectly clean ; 
cover the whole of the back of the pho- 
tograph lightly with this, and place it 
on the desired page of the album. A 
sheet of white blotting paper should be 
laid on the under side of the album page. 
Smooth the photograph gently all over 
and round the edges with a white hand- 
kerchief. Glenfield starch, made thick 
and boiled rather longer than is re- 
quired lor stiffening, is also very good 
for fixing photographs. 



344 



The Father is the Guest that best becomes a Tabic. 



Family Pictures. 
Fathee. 

In prime of years, but with a trace 
Of life's past trials on his face ; 
Dispelling these at eventide, 
"When daily cares are cast aside ; 
A small dominion, all his own, 
He sits upon his household throne, 
While hands, and hearts, and lips draw 

near 
The Father's hours at home to cheer. 

Mother. 

First in her duty and her love, 
A gentle Mother comes to prove 
That she who shared his joys and tears. 
Divides the wreath her Husband wears. 
And still theie beams fiom her sweet 

face 
Reflections of that early grace 
Which rapt his fancy, won his heart, 
And made her of himself a part. 

Sister. 

But in the Daughter more we see 
Of Mother's girl-simplicity : 
Her gentle look, her graceful walk, 
Her cheerful song, and pleasing talk ; 
Her busy fingers, never still. 
Her loving heart, her ready will 
To soothe a care, or charm a pain — 
In her the Mother lives again ! 

Brother. 

Hope of the house ! whose manly pride 
Turns fears of future cares aside ; 
Ambition burning in his breast. 
By love of home alone repress' d ! 
How much of life he seems to know ; 
What depths his early maxims show : 
A rock on which his parents rest. 
To find their years supremely blest ! 

Uncle. 

Uncle, who calls on Sabbath day. 
Or at the sunset finds his way, 
To talk of all absorbing themes 
That move the world, and fill his 
dreams ; 



With some grave notion lately caught, 
Or fresh experience strangely bought ; 
Nephew and Uncle, side by side. 
Philosophize with conscious pride ! 

AUNTV. 

Aimty, on bits of gossip bent, 
Avoids the sages thus intent ; 
And, with her little scraps of news, 
Mother and Sister must amuse ; 
While Father listens with surprise 
To problems of jjhilosophies. 
Obscured at some prevision choice, 
By Aunty's never-tiring voice ! 

One Other. 

And who is he, unlike the rest. 
Who seems upon their love impressed ? 
Why come so oft ? Why linger late ? 
Why look back from the garden gate.? 
Why bring fresh flowers, where gar- 
lands grow ? — 
Causing dear Sister's cheeks to glow; 
Filling with tears her Mother's eye?, 
And rousing Aunty's shrewd surmise ! 



To that Other let us say : 
When you bear the prize away, 
Guai'd her with a holy care. 
Sacred hopes and loves rest there ! 
So that, in your own good time. 
When a parent in your prime — 
Father, Mother, Sister, Brother, 
Uncle, Aunty, and — One Other — 
Gather round your household shrine, 
And a lovely Daughter thine, — 
You may to that Other say. 
When he bears your child away — 
"Prize her, love her all your life, 
As I have loved and 2}rized my Wife ! " 

To Extract Splinters. — 

Thorns and splinters finding their way 
under the skin frequently give no in- 
considerable pain, and imless extracted, 
the annoyance may be very great, as 
inflammation will in all probability 
ensue, which is the process nature 
adopts for getting rid of the cause 0/ 
irritation. If the splinter or thorn 
cannot be immediately extracted, — for 
which purpose a needle M'ill be found 



7'he Best Surgeon is he ivho has been hacked himself. 345 



in most cases a sufficient surgical in- 
stiumcnt, — linen dipped in hot- water 
ought to bo bound round the place, or 
the pait may be bathed in hot water. 
In the event of inflammation, which 
may probably issue on the production 
of an ulcer, the steam of hot water 
should be applied, and afterwards a 
poultice of bread and milk. 

Whitlow. — Cause.s of Whit- 
low. — There are very few affections 
that commence so simply but after- 
wards become so painful and serious 
in their results as whitlow. 

It is most frequently foimd in people 
in a low state of health, and in nerv'ous 
and delicate females. The commence- 
ment of an attack is generally marked 
by pain and redness in the linger, or 
palm of the hand, as the case may be. 
The pain, slight at first, becomes gra- 
dually more intense and throbbing, 
and entirely prevents sleep. The patient 
sutlers from loss of appetite, and fulls 
into an irritable state from the constant 
pain and want of sleep, and in some 
severe cases, unless relief is obtained, 
delirium may come on. Whitlow is 
sometimes found as a consequence of 
certain constitutional diseases, and may 
also be caused by wounds from a thoni, 
a splinter of wood, a rusty nail, or the 
sting of a fish. The latter is a common 
cause amongst fishermen. 

CuuE OF Whitlow. — If the disease 
is situated under the skin, the pain is 
not very severe, and hot fomentations 
and poultices will generally be suffi- 
cient ; but if it is situated deeply near 
the bone, in the finger or palm of the 
liand, with severe throbbing pain, the 
aid of a surgeon must be sought, and an 
incision made to allow the matter to 
escape. The relief is immediate; poul- 
tices, hot fomentations, and water 
di'essing should afterwards be applied. 

In the deep-seated and painful forms 
of whitlow, when surgical aid is not 
called in early, the bones of the hand 
or fingers become diseased, and loss of 
power and motion are the result. 

After an attack the patient will gene- 
rally require tonics, with nutritious 
diet, and change of air, if possible. 



Colic. — This arises from several 
causes, perhaps the most common being 
indigestion, with flatulence. Nervous 
or spasmodic colic sometimes occurs, 
as well as that caused by fright, hys- 
teria, cold, gout, &c. Mineral poison- 
ing by lead and copper will also produce 
attacks of colic. 

Sy.mi'toms of Colic. — The symptoms 
of a "fit of the colic," as it is called, 
are severe twisting pains in the abdo- 
men, occurring in paroxysms, relieved 
by pressure, but without any feverish 
symptoms, such as thirst, heat of skin, 
quickness of pulse. &c. The attacks 
seldom last long, but the pain is gene- 
rally very severe and distressing during 
their continuance, and relief is im- 
patiently called for. 

CuuE OF Colic. — When the cause 
arises from indigestion or improper 
food, a stimulating and anti-spasmodic 
draught, containing brandy, ether, chlo- 
roform, or opium, should be given, with 
hot turpentine stupes to the abdomen. 
A purgative draught will also generally 
bo useful, when the attacks arc induced 
by poisoning with lead or copper. The 
first consideration is to find out the 
source of the poison, and remove it. 
This will most frequently be found in 
the water used, or in the cooking uten- 
sils. In people suffering from lead 
poisoning, a blue line is seen on the 
gums where they touch the teeth, and 
in poisoning from copper a purple line 
in the same place. The treatment in 
these cases, after the removal of the 
cause, consists in the use of free purga- 
tives, opium to allay pain, warm baths, 
and nutritious diet and stimulants, to 
support the system, whilst nature is 
eliminating the poison. Milk in large 
quantities, as an article of diet, has 
been found very useful, and electricity 
has been strongly recommended. 

Anodyne and Diapho- 
retic Po^A/^de^. — James's powder, 
three grains ; carbonate of ammonia, 
four grains ; compound powder of 
ipecacuanlia, four grains ; mix. In gout, 
rheumatism, and many diseases, this 
powder procures sleep and allays pain. 
It may be repeated every four hours. 



346 



Draughts. — This term signifies 
the form in which the liquid medicines 
arc taken, that are required to act 
speedily, and the dose of M-hich must be 
definite, and does not admit of being 
very frequently repeated. They are 
intended for various purposes in medical 
practice, as the list subjoined will sufli- 
cicntly indicate. 

Draught por Heartburn, or Mor- 
bid Acidity OF THE Stomach. — Twenty 
drops of pure water of ammonia, in 
two ounces of almond mixture, or of 
common water. Ammonia is an alkali, 
and neutralizes the acidity. 

Draught roii Nervousness. — Am- 
moniated tincture of valerian and com- 
pound tincture of bark, of each one 
drachm ; compound tincture of aloes, 
ten di'ops ; camphor mixture, an ounce 
and a half; mix the ingredients. 
This draught may be repeated three or 
four times a day. It is of great service 
to those who are weak and nervous. 

Tonic Draught. — Solution of acetate 
of ammonia, two drachms ; tincture of 
bark, a drachm and a half ; decoction 
of baric, an ounce and a half; aromatic 
confection, half a drachm ; mix the in- 
gredients. This is an excellent medi- 
cine. It combines with the effect of a 
tonic, the power of relaxing the skin, 
and lessening feverish symptoms, in- 
dicated by heat and dryness of the 
skin. 

Draught tor Spasms, &:c. — Am- 
moniated tincture of valerian, two 
drachms; tincture of castor, one drachm; 
Battley's solution of opium, twenty 
drops ; camphor mixture, one ounce ; 
syrup of tolu, one drachm ; mix. This 
draught M'ill be found of great benefit 
in spasms of the stomach and hysterical 
ailments, to which weak and delicate 
persons are frequently subject. 

Emetic Draught. — Emetic tartar, 
one grain ; ipecacuanha powder, fifteen 
grains ; common water, an ounce and a 
half; mix. This is a useful prescrip- 
tion, and is usually employed for the 
purpose of unloading the stomach, either 
in ordinary cases or in fevers. 

Purging Draught. — Compound in- 
fusion of senna, an ounce and a half; 



A Disease hiown is half cured. 



cinnamon water, two drachms ; mannn, 
one drachm ; Epsom salts, one drachm ; 
mix. This is the "Black Draught" so 
frequentljr prescribed, and so useful. 

Cooling Draught for Fevers. — 
Subcarbonate of potash, one scruple ; 
cinnamon water, two drachms; common 
water, an ounce and a half ; syrup of 
orange-peel, one drachm ; mix the in- 
gredients. A tablespoonful of lemon- 
juice must be added immediately before 
the draught is taken. This is a saline 
and effervescing ckaught, frequently 
given in fevers or inflammations. It 
allays heat, quenches thii'st, and en- 
courages perspiration. It may be re- 
peated every three hours. 

Mixtures. — Cordial Mixture 
FOR Depression and Debility. — 
Camphor mixture, four ounces; distilled 
water, an ounce and a half; carbonate 
of ammonia, twelve grains ; compound 
tincture of cinnamon, and tincture of 
ginger, each one drachm ; syrup of 
ginger, two drachms ; mix. The dose 
is three tablespoonfuls twice or thrice 
a day. 

Fever Mixture. — Subcarbonate of 
potash, two drachms ; purified nitre, 
thirty grains ; camphor mixture, six 
ounces; syrup of saffi-on, three drachms; 
mix these ingredients. The dose is 
two tablespoonfuls, mixed with an 
equal quantity of water, and a table- 
spoonful of lemon -juice, or twenty-five 
grains of tartaric acid, and taken im- 
mediately. It may be repeated every 
three or four hours. This mixture has 
a cooling effect on all inflammatory 
fevers. 

Gout and Eiieumatism Mixture. 
— Calcined magnesia, four scruples ; 
Epsom salts, six drachms ; spearmint 
water, five ounces ; vinegar of meadow 
saffron, and syi-up of common saff'ron, 
of each half an ounce ; mix. This 
medicine is to be given at the early 
stages of an attack of gout or rheuma- 
tism. The fourth pait of it should be 
taken every three or four hours, till 
the bowels are freely acted upon ; and 
it ought to be continued every morning, 
or every other morning, during the con- 
tinuance of these diseases. 



Nature is beyond all Tcaaiiii;:;. 



347 



Camphor Balls. — These arc 
used for nibbinj]^ on the hands, after 
washing tlicm, to prevent chaps, &c. 
Melt of spermaceti three drachms, 
white wax four drachms, almond oil 
one ounce, and stir into the mixture 
three drachms of powdered cami)hor. 

A Few Words on Po- 
mades. — In making pomades it is 
essential that the principal in<;redient, 
which consists of animal fat, should be 
jKrfcdhj fresh. IJeef marrow is per- 
haps the ptircst, but bear's grease, veal 
fat, beef, and mutton, are also u^cd in 
the preparation. To jjrepare the fat 
the followini:» is the best mode : — Cut 
it into piece?, removing all flesh, skin, 
&c. , and beat it in a mortar; put it into 
a tinned dish, and stand it in boiling 
water to molt the fat ; strain through 
a hair sieve, and remove the scum. 
While cooling, constantly beat the fat 
up with a wooden spoon or druggist's 
spatula, to make it look white, or this 
can be done by adding a few grains of 
citric acid. To perfume the pomade, 
essence of lemon, bergamot, cloves, kc, 
are added when the fat is cold, in the 
proportion of two ounces of the essence 
to ea'h four pounds of fat and lard. 

Mauuow Pomade. — Beef marrow, 
one ounce ; castor ('il, half an ouiice ; 
tincture of cantharides, one drachm ; 
essential oil of bitter almonds and of 
lemon, of each twelve drops. This will 
be foimd very beneficial if the hair 
should show symptoms of falling off. 

P0M.\I)E FOU BB-VUTIFYINO THE IIaIU. 

— Oil of sweet almonds, one pint ; sper- 
maceti, one and a half ounce ; purified 
lard, two ounces ; melt with a gentle 
heat, "When nearly cold, add scent as 
above, and pour into wide-mouthed 
pots or bottles. 

Castok Oil Pomade. — Castor oil, 
four ounces; prepared lard, two ounces; 
■white wax, six drachms ; essence of ber- 
gamot, two drachms ; oil of lavender, 
twenty drops ; eau de Cologne, half !i 
drachm. Keep stirring until quite cold. 

Hair "Washes. — To Cleanse 
AND Stuengthen' tuf. Haiii. — Boil 
one pound of rosemary in two quarts of 
water; filter through blotting paper; 



then add one ounce of spirit of lavender 
and a quarter of an ounce of Naples 
soap, or salt of tartar. 

To Hemove Scukf and Curl the 
IlAm. — Beat up the yolk of an egg in 
a pint of clear soft water ; apply it to 
the hair in a warm state, and theu wash 
the hair with warm water. 

How to treat the Hair. 
— Dr. Cazenave, of the Hospital of St. 
Louis, Paris, gives the following clear 
instructions on the management of the 
hair of young girls. He says, — 

" Pas's a fine-tooth comb, at regular 
intervals, every twenty-four hours, 
through llio hair, in order to keep it 
from matting or entangling ; soparato 
the hairs carefully and r.pcat.'dly, so 
as to allow the air to pass through 
them for several minutes ; u-o a brush 
that will sers-e the double purpose of 
cleansing the scalp and gently stimu- 
lating the hair bulbs. Before going to 
bed, it will be desirable to part the hair 
evenly, so as to avoid false folds, or 
what is commonly called turning against 
the grain, which causes the hairs to 
break. Such are the usual and ordi- 
nary requirements as to the manage- 
ment of the hair. There is on tho 
other hand, a class of persons who carry 
to excess the dressing and adornment of 
the hair, especially those who are gifted 
with hair of the finest quality. Thus, 
for example, some females are in tho 
habit, during the ordinary operations 
of tho toilette, of dragging and twisting 
the hair, so as to almost draw the skin 
with it ; tho effect of which is, in the 
first instance, to break the hairs and 
fatigue the scalp, and finally to alter 
the bulb it,self. The fine-tooth comb 
is also freely used, especially where 
the hair is cliviJed— a part that tho 
most particular attention seems to be 
bestowed upon. These separations, and 
the back of the neck, whence the hair 
is drawn, in females, towards the crown 
of the head, are the parts which first 
show signs of the decay or falling off 
of the hair." 

The most healthy mode of dressing 
the hair of females, especially young 
ones, is to let the hair be as loose as 



34S 



// is never too late to Learn. 



possible, or arranged in large bands, so 
as to allow the air to pass through them. 
It is a mistake to plait tightly the hair 
of children under eleven or twelve years 
of age. The process of plaiting more 
or less strains tbc hairs in their roots, 
by pulling them tight. The hair of 
girls shoidd be cut at the ends, and 
allowed to curl freely. 

Nails in Outdoor Work. 
• — It is well known that iron nails, ex- 
posed to the effects of the weather, 
quickly become covered with rust, and 
in process of time the iron is converted 
int) oxide of iron, and the nail ulti- 
mately wastes away, destroying at the 
fame time the woodwork to which it 
has been attached. To obviate the in- 
convenience thus arising, some sugges- 
tions have been made not unworthy of 
the reader's attention, and which are 
founded on the necessity of covering 
the nails Avith some substance, that shall 
prevent or check the oxidation by more 
or less excluding the air. Tinned nails 
would for a considerable time resist 
the oxygfn, but would not ultimately 
prevent the rusting. Painting the nails 
would secure the object in view so long 
as the paint continued to inteqjose be- 
tween the iron and the air, and dipping 
the nails, when hot, into grease would 
have a similar effect. In both the 
latter modes, however, the paint or the 
grease would necessarily be rubbed off in 
the process of driving, and would pro- 
tect chiefly that part of the nail vvhich 
is exposed to the action of the atmo- 
sphere. The beneficial results would 
nevertheless continue for a considerable 
period, and the painting and greasing 
might from time to time be renewed. 

Crochet a Tricoter. — This 
strong and solid-looking kind of crochet, 
is generally worked in wool for sofa 
])illows and blankets, couvrettcs, anti- 
macassars, &c. The hook used for this 
stitch is longer than the iisual bone 
hook, and should have a button on the 
end ; to begin — 

Ist Row. Make a chain as for ordi- 
nary crochet, leaving the last stitch of 
the chain to count as the first stitch 
of the second row. 



2nd Row. Put the hook through the 
next loop of the chain, draw the wool 
through, leaving the loop on the hook; 
this is repeated till every loop of the 
chain is taken up, thus forming the 
second row. 

3rd Row. Take the wool once round 
the hook, and draw it thrsugh two of 
the loops, once round again and through 
the loop just made, and the next one, 
and so on, drawing the wool through 
two loops at a time till they are aU 
worked off. 

4th Row. Put the hook into the first 
long perpendicular' stitch that appears 
on the front of the work, draw the wool 
through, leaving the loops on the hook 
as in the second row, but taking care in 
every row to work the edge-stitch plain. 

5 th Row is the same as the third. 

To narrow in this stitch miss the 
edge loop in each row ; it is only suit- 
able for straight work. 

COUNTEKI'ANE IN CkOCHET A TrI- 

coTER.— Make a chain of ten loops in 
coarse knitting cotton, and work eleven 
rows, then take bright scarlet Berlin 
wool, and crochet all round this sq\iare 
in double crochet, putting two stitches 
into every second loop, and one stitch 
of double crochet into the interme- 
diate loop, working also four stitches 
at each corner; then work a row of 
treble crochet in the scarlet wool, in- 
to every second stitch, with two chain 
between each ; when this has been 
worked all round the sides of the 
square, fasten off, and work a cross of 
scarlet and green in the centre, or any 
other little device. It is one advantage 
of this kind of crochet, that it can have 
a pattern worked in cross-stitch over it, 
which adds much to the rich appear- 
ance of the work. 

Antimacassar, in Round Stars — 
Evans' Boar's Head cotton. No. 18, 
Penelope crochet hook of moderate 
size. Form a chain of ten into a round. 

1st Row. Make five chain, one 
double crochet, into the round, two 
chain, one double, into the roimd, repeat 
till there are ten double stitches and 
the five chain ; join into the third of 
these five chain. 



Winter finds out what Summer lays up. 



•2nd Row. Make a round of thirty- 
two stitches of single crochet, worked 
into the double, nnd chain stitches be- 
tween them ; join this. 

3rd Row. Work three chain, one 
double, three chain, two double, into 
the first stitch of the round, two chain, 
two double, three chain, two double, 
into the fourth stitch ; repeat this till 
there are eight points of three chain, 
with three stitches of the round between 
each point ; join into third chain of the 
first point. 

4th Row. Three chain, and five 
double, into the three chain of each 
point, this forms one star; these are 
joined at each of the points, and make 
ii pretty and serviceable antimacassar. 
Finish off with fringe, knotted into the 
stars at the edge. 

The Blanche Pattehx Fon Edoino. 
- -A new and pretty trimming never be- 
fore described. Fine Mignardise braid. 
Boar's Uead cotton No. 24, or Ardem's 
No. 30, and a fine Penelope liook. Take 
up a loop on the braid, and join the cot- 
ton to it, work two chain, one single, 
into the next loop of the braid ; repeat 
till five loops are taken tip ; make a 
chain of nine ; purl into the third, 
stitch, three chain, one single, into 
next loop of braid; one chain, one single, 
into next loop of braid ; repeat this 
until four loops are taken, then one 
chain. Turn back and take every back 
8' itch of the eight siitches just made, 
<!!•> chain; turn again and take the 
back stitch of the last eight stitches. 
Count seven loops on the braid, make 
one chain, and then take up the eighth 
loop, and work it into the first of the 
eight stiches, one single, into the second 
of the eight stiches. Take the nexi 
loop of the braid into the third of the 
tight stitches, and so on, till four loops 
of the braid are worked in, with a 
fingle crochet between each. Make 
three chain, draw this through the purl, 
work three chain, one single, into the 
next loop of the braid, two chain, one 
single, into the loops of the braid, 
until five loops are taken up ; this 
forms the inner side of one point. For 
the outer edge, take up the loop on the 



349 



opposite side of the braid to the one 
taken up when commencing ; work 
single crochet, into seven loops, without 
any stitch between, five chain, purl into 
fourth stitch, one chain, into next loop 
of braid ; repeat this into next loop. 
Jfake a chain of seven, purl this into tho 
second stitch, one chain, info next loop 
of braid, repeat this into seven loops, 
then five chain, purl into second stitcli, 
one chain, into next loop ; repeat thia 
into next loop, thus making eleven little 
points ; work single crochet into nine 
more loops of the braid, making ten 
loops taken iip, one chain, take up the 
last purl made, two chain, into next 
loop of braid, one chain, into next purl, 
t vo chain, into next loop, seven chain, 
purl into second stitch, one chain into 
next loop, seven times repeated. The 
edge by which the lace is sewn on is 
done in the following manner : — Work 
single crochet into the first thirteen 
stitches made in the pattern, over the 
five loops ; three chain, three double, 
into the purl, three chain, thirteen 
single as before. This will show the 
pattern, which is repeated till the re- 
quired length is made. When evenly 
worked in fine braid and cotton, this 
forms a very pretty lace-like edging. 

Winter Salads. — One of our 
arctic voyagers, who well knew tho 
value of green vegetables as preventives 
of Rcur\-\', ordered a few bags of mould 
to be shipped, intending to prow some 
saladinp in the ship during the severi- 
ties of the arctic winter. One of his 
ofiicers, thinking that this mould was 
a useless encumbrance, had it thrown 
overboard; and he was horrified when 
his commander inquired after tho 
mould, in order to commence bis opera- 
tions in winter gardening. 

Although many very good salads can 
be prepared without green vegetables, 
it is astonishing how seldom these are 
to be seen at English tables. Give a 
Frenchman a few cold potatoes, an egg 
or two, and a cruet stand, and he will 
prepare a salad, that forms a nutritious 
and palatable meal, out of ingredients 
on which an Englishman would almost 
starve. Cold haricots, beet, French 



35° 



Learn Young, and you will learn Fair. 



beans, &c., can all be used in a similar 
manner, and from many of these most 
delicious salads can be prepared. 

Vinegar fob. Salads. — In making 
salads of all kinds, the best French 
vinegar is far superior to the English 
article made from malted grain. Even 
in the depth of winter a salad may be 
obtained with verj' little trouble. Wa- 
tercresses are generally accessible, and 
mustard and cress can always be grown. 
We have seen very good dishes of green 
salading grown on plates, a piece of 
coarse Saunel or old blanket being cut 
to fit the bottom of the plate ; this is 
kept saturated with water, and mustard 
seed is sprinkled thickly on the top ; if 
kept in a warm place (light is not 
necessary), it will germinate, and when 
an inch and a half or two inches high 
may be cut, and will be found far 
superior in flavour to the coarse rape 
which too many of the greengrocers 
sell as a substitute for mustard, becaxise 
the seed is a little cheaper to purchase 
in the first instance. Mustard seeds 
may be grown in a warm room at all 
periods of the year. 

Eeu Cabbage Salad. — Cut a head 
of red cabbage into thin shreds ; pour 
boiling water over it for fifteen minutes, 
let it cool ; drain off the water, and lay 
it in a basin with a little salt and about 
a wincglassful of vinegar. Let it lie 
in this for two or three hours. Cut 
up a large head of celery into dice : 
pour boiling water over it for ten 
minutes : drain, and when it is cold, 
mix it with the cabbage in a salad 
bowl, adding three tablespoonfuls of oil, 
with half a teaspoonful of pepper, and a 
teaspoonful of mustard powder mixed 
up in it. Mix all well together, and 
serve. 

Beetroot Salad. — No salad can sur- 
pass one made of beetroot and Spanish 
onion, both boiled, and allowed to get 
cold ; then cut in slices, which are ar- 
ranged alternately on a dish, one slice 
overlapping the other, and seasoned 
with salt, pepper, vinegar, and oil. 

Haricots Salad. — Take a pint of 
the best and largest white haricots, well 
boiled ; sprinkle over them a teaspoon- 



ful of salt, and half the quantity of 
pepper ; add a very little finely chopped 
onion, or a few drops of shalot vinegar, 
a tablespoonful of vinegar, two of oil, 
a sprinkling of very finely chopped 
parsley. Stir together, and serve. 

Cold French Beans may be served 
in the same manner as haricots, a little 
chopped tarragon being added, or tar- 
ragon vinegar used, either wholly or 
partly, in place of plain vinegar. 

A French Salad. — Chop three an- 
chovies, a shalot, and some parsley 
quite small ; put them into a bowl, 
with two tablespoonfuls of vinegar, 
one of oil, some mustard and salt. 
"When well mixed, add by degrees cold 
roast or boiled meat, in thin slices ; 
put in few at a time, not exceeding 
two or three inches long. Shake them 
in the seasoning and then put more, 
cover the bowl, and let the salad bo 
prepared three hours before it is eaten. 
Garnish with parsley and slices of the 
fat. 

Potato Salad. — Do not regard cold 
potatoes as waste, but cut them into 
slices, and dress with pepper, salt, oil, 
and vinegar. A little parsley chopped 
may bo added. This forms an excellent 
salad for the supper-table. 

A Capital Salad. — Cut into small 
portions an equal weight of onions, 
cucumbers, and apples. Put them into 
a salad bowl, and strew them with salt 
and cayenne peppci'. Add a wine- 
glassful of good sherry, and the same 
of vinegar. This salad can be used at 
once. 

Gouffe, in his most magnificent 
cookeiy book, gives several directions 
for making salads, two of which we 
here transcribe, as being not usually 
known. 

German Salad. — Blanch one pound 
of sauerkraut in boiling water for five 
minutes, cool, and drain it well. Throw 
one pound of red pickled cabbage into 
cold water, drain, and cut it with the 
sauerkraut into thin shreds, and put 
the whole into a basin ; chop two onions 
very fine, blanch, drain, and add them 
to the sauerkraut, together with one 
ounce of grated horseradish, and a 



Marry your Sons 7(.'/ien you will, your Daughters when you can. 351 



table?poonful of chopped chervil. Sea- 
son with salt, pepper, six tablespoon- 
fuls of oil, and one tablespoonful of 
vinegar. Taste for the seasoning, and 
dish the salad. 

Swedish Salad.— Wash and trim a 
pickled herring, cut it into small dice, 
and put it in a ba«in. Take the same 
quantity of cold roast beef, boiled pota- 
toes, beetroot, and russet apples, and 
four anchovies, previously steeped in 
vntcr ; cut the whole into small dice, 
and add to the cut herring, along with 
one tablespoonful of well-drained capers, 
one tablespoonful of chopped gherkins, 
one hard-boiled egg chopped fine, two 
tablcspoonfuls of chopped chervil, one 
tablespoonful of chop[)ed tarragon, and 
twenty turned olives. Season with 
salt, pepper, oil, and vinegar, and mix. 
Tut tlio whole into a salad bowl, and 
lay two dozen freshly opened oysters 
on the top. This salad should be highly 
seasoned. 

Property of Married 
Women. — Various circumstances 
have long concurred to point out the 
absolute necessity of legislation on this 
subject, and the Act of Parliament 
■which has recently passed mIU, wo 
doubt not, be productive of most bene- 
ficial results, by furnishing respectable 
married women with legal protection 
against the cruelty and injustice to 
which they are too often exposed. The 
mcastu'c, indeed, can hardly fail to bo 
beneficial, not only to the wife and her 
childien, but even to the husband him- 
self. The Act, which is entitled " The 
Man-icd Women's I'ropcrty Act, 1870," 
declares that "it is desirable to amend 
the law of property and contract with 
respect to married women." The fol- 
lowing is an abstract : — 

I. The earnings of any married 
woman, in any occupation, money, or 
property acquired by her, by the exer- 
cise of skill, and all investments of such 
money or property, shall be deemed 
her separate property, and shall be in- 
dependent of her husband. 

II. Dejwsits in savings banks, and 
annuities granted by the Commissioners 
for the reduction of the National Debt, 



in the name of a married woman (or a 
woman who may marry after such do- 
posit or grant), shall bo deemed her 
separate property. 

III. A woman married, or about to 
be married, may have any property in 
the public stocks or funds to which she 
is entitled, or which she is about to ac- 
quire, transferred to her own name, or 
her intended name, as her separate 
property. 

IV. & V. The same provision is 
made as to shares in any joint stock 
company, or in any industrial and pro- 
vident society, or any other society. 

VI. Nothing in the act shall give 
validity to deposits or investments of 
moneys of the husband as against his 
creditors. 

VII. A married woman becoming 
entitled to any personal property, as 
next of kin, or to any sum of money 
not exceeding £200, under a deed or 
will, shall be entitled to such property 
for her separate use. 

VIII. Freehold, copyhold, or cus- 
tomary-hold property, descending to any 
woman married after this Act, shall be- 
long to her for her own separate use. 

IX. In questions between husband 
and wife as to property declared by 
this Act to be the separate property of 
the wife, cither party may apply to 
the Court of Chancery in England or 
Ireland, or in England to the judge of 
the County Court of the district in 
which either resides. 

X. A manied woman may eflFect a 
policy of insurance on her own life, or 
that of her husband, and such policy 
shall be as valid as if made with an un- 
married woman. 

XI. A policy of insurance effected 
by any married man on his own life, 
for the benefit of his wife and children, 
shall not be subject to the control of 
the husband or his creditors, and shall 
not be a part of his estate. 

XII. A married -woman shall be en- 
titled to maintain an action in her own 
name for recovery of wages, &c., which 
are her separate property, either under 
this Act, or in viitue of a writing under 
the husband's hand before her marriage. 



352 



// is never too late to " MEND." 



XIIT. A married woman, having 
separate property, whose husband be- 
comes chargeable to any parish, shall 
be liable to the parish for the main- 
tenance of her husband. 

XIV. A married woman, having 
separate property, shall be subject to 
the same liability as a widow for the 
maintenance of her children, and no- 
thing in the Act shall relieve the hus- 
band from any liability at present im- 
posed on him to maintain her children. 

The Act does not extend to Scotland. 

It is proper to remind our readers 
that the above is only a summary of 
the Act, and that those who are spe- 
cially interested in it, ought both to 
examine the Act itself, and in order to 
avoid all misconception, be governed 
by the opinion of a judicious solicitor. 

Cements. — How often does the 
mistress of the house lament that, owing 
to the carelessness of a domestic, her 
favouj-ite service of china is " broken," 
by the fracture of a cup or saucer, or 
her set of wineglasses are minus one or 
more of their number, from the same 
cause. In our " Maxims for Young 
Housekeepers " (see page 315) we 
insist on the servant at once reporting 
any breakage, as, in very many in- 
stances, the mischief may be remedied, 
although, of course, no skill can ever 
restore the broken article to its original 
state. We give a few effective receipts 
for making cements, all of which are 
taken from the work of a practical 
chemist ; and at page 58, will be found 
" Coaguline," a most excellent cement 
for all kinds of broken articles. 

Cement for Glass and Metals. — 
An Indian receipt. Dissolve five or 
six pieces of gum mastic, each about 
the size of a large pea, in just as much 
spirit as will render it liquid. Soften 
some isinglass by steeping it in water ; 
having dried it, dissolve as much of it 
in good brandy as will fill a two-ounce 
l)hial ; add two small bits of gum am- 
moniacum, previously rubbing them 
until they are dissolved. Mix the two 
solutions ; keep in a close phial, and 
when it is to bo used set the phial in 
boiling water. 



German Cement fok Glass or 
Earthenware, &c. — Take two parts 
of gum shellac, one part of Venice tur- 
pentine ; heat them together in an iron 
pot, taking care to keep the lid quite 
close, as the turpentine is very inflam- 
mable. AVhen partially cool form into 
sticks ; when wanted for use melt near 
a gentle fire. 

Curd Cement for all kinds of 
Earthenware. — Add half a pint of 
vinegar to half a pint of skimmed 
milk ; mix the curd with the whites of 
five eggs, M'ell beaten, and sufiicient 
powdered quicklime to form a paste. 
This cement will resist water and a 
moderate degree of heat. 

A most useful Cement for 
Joining any Material. — Take of 
orange shellac, bruised, four ounces ; 
highly rectified spirit of Avine, three 
ounces. Set the mixture in a warm 
place, frequently shaking it till the 
whole is dissolved. Wood naptha may 
be substituted for the spirit of Avine, 
but some object to the unpleasantness 
of the naptha. 

Dr. Ure's Diamond Cement. — Take 
one ounce of isinglass, six ounces of 
distilled water, boiled down to three 
ounces, and an ounce and a half of rec- 
tified spirit. Boil for two minutes, 
strain, and add, while hot, half an ounce 
of a milky emulsion of ammoniac, and 
five drachms of tincture of gum mastic. 
This receipt is by the celebrated author 
of the " Dictionary of Chemistry." 

The Truffle.— This is a sub- 
terraneous fungus indigenous to several 
parts of Great Britain, but most 
common in the downs of Wiltshire, 
Hampshire, and Kent. They grow in 
clusters, several inches from the surface 
oi the sou. Their position is discovered 
by means of dogs specially trained for 
the purpose. The truffie is of a gljbular 
shape, the size of a hen's egg. It has 
no root, and is either of a dark colour, 
or whitish, with an uneven surface. 
Like the mushroom, trufiles are used 
in stuffings, gravies, and other highly 
seasoned culinary preparations. An 
attempt has been made to cultivate the 
truffle artific ally in Germany. 



On Valentine s Day, a i^ood Goose linU Lay. 



353 



St. Valentine's Day. 
14^A February. 

There's a flutter in tho kitchen. 

There's a tremor in the hall, 
The nursery's revolting; 

Hevolution reigns o'er all. 

All the servants have struck work; and 
as 

They're " Unionists " each one ; 
Thev'll all hold out, at least, until 

The sinking of the sun. 

A scented missive has inflamed 

The soul of Mary-IIann, 
It bore a heart transfixed ; and came 

From Lord Eycjink's young man. 

And Ilalfred, who f >r whiskers. 
And for calves— t-herc is no other ; 

Is the elected Valentine of her 
Who owns "The George" as brother. 



Arcadians of the Kitchen, 
I admire your simple ways, 

Your loves so unconventional, 
Deserve my happiest lays. 

But loftier themes inspire mc — 
In the Drawing-room above 

Lady Uivicnne d'Escutcheon talks 
"With Mr. Banks of love. 

The lady hesitates ; tho swain 
His bribe for maninge raiees, 

He's oft'ering thousands ten a year, 
With jewels and post-cliaisc:. 

Then, carte-hlanche at Stagg and 
Mantle's, ho 

The high-born maid assures. 
She wavers — smiles — then whispers, 

" It's settled. Banks, I'm yours." 

D. MuBKAY Smith. 



The Month of February. 

" Then camp old February sitting 
In an old wagpon, for he could not rido. 
Drawn of two lishes for the season fitting 
Which through the flood before did softly 

slide 
And swim away ; vet had ho by his side 
Uis plough and harness fit to till tho 
ground, 
And tools to prune the trees, before the 

pride 
Of hasting prime did make them bourgeon 

Tide." Spenter. 

February, the second of tho two 
months introduced into tho year by 
Xunia Pompilius, is the shortest month 
in tho year, consisting of only twenty- 
eight days, excepting in leap years, 
when an additioi\al day is added. The 
name is suppa?cd to be derived from 
the ceremonies of expiation and purifi- 
cation which, in pagan Home, took 
place in this month, " Februare" signi- 
fying to expiate. It is a doubtful ques- 
tion whether the festival of tho "Purifi- 
cation of the Blessed Virgin," which is 
held on the second of February, or 
Candlemas day, is not an engrafting of 
a Christian festival on the old Roman 
custom. Candlemas is so called from 
the ceremony of blessing candles, which 
takes pla( e every year in tho chapel of 
the Qriirinal, where th^ Popo himself 
otnoiates, being carried in procession, 
followed by the cardinals and great dig- 
nitaries, who hold the lighted candles 
which have j ust been blessed. This cus- 
tom is very ancient, and was, at one time, 
universal throughout all ChristLudom ; 
indoeiJ, we find traces of it in the early 
literature of most European nations. 
The poet Herbert refers to the custom, 
Ilerrick also speaks of the taking down 
of the Christmas decorations on Candle- 
mas-eve. In Scotland there were foot- 
ball matches on this day, one of which 
created considerable amusement at Jed- 
burgh ; the ball was thrown into the 
river Jed, which is very shallow near 
the town, and the game was concluded 
in the water. An old Scottish rhyme 
thus expresses a popular superstition : — 
" If Candleruas day be dry and fair, 
The half of winter's to come and mair; 
If Candlemas day be wet and foul. 
The half of winter's gane at yule." 
N 



354 The Snotvdrop is the Herald of Fair Flora's Train. 



The most celebrated day in February- 
is certainly the 14th, dedicated to St. 
Valentine. As to the connection that 
this martjrred saint had with the send- 
ing of valentines, there appears to be 
no tradition ; even the observances of 
the day, formerly so important, have 
now degenerated into the sending of 
illuminated cards and sachets from the 
sentimental, and anonymous quizzing 
letters from facetious valentines. In 
Sir Walter Scott's novel of the " Fair 
Maid of Perth," the customs of St. 
Valentine's day in Scotland are spoken 
of, and in that most interesting volume, 
" Pepys' Diary,"' some very curious and 
amusing incidents relating to it are also 
mentioned. 

February was called by the Saxons 
"Sprout Kale," from the sprouting of 
cabbage at this time, and also Sol- 
monaib, OAving to the more frequent 
appearance of the sun, and the visibly 
increased length of the days. The 
snowdrop is called the " Fair maid of 
February," and the crocus is dedicated 
to St. Valentine. These, with the daisy, 
(the flower of St. Margaret, and which 
bears her name in France), the bright 
yellow primrose, the coltsfoot, and the 
graceful tassels of the hazel, give the 
first promise of the coming spring. 

The Cook's Calendar for 
February. — Fish in Season. — 
Salmon, trout, tui'bot, eels, soles, smelts, 
whitings, skate, sturgeon, perch, tench, 
cai-p, herrings, crabs, lobsters, prawns, 
crayfish, oysters, and shrimps. 

Meat in Season. — Beef, veal, 
mutton, house lamb, and pork. 

PouLTEY IN Season. — Turkeys, 
capons, chickens, ducklings, fowls, 
guinea fowls, pigeons. 

Game in Season. — Hares, rabbits, 
snipe, wild duck, teal, widgeon, wood- 
cock, plover, wildgoose. 

Vegetables in Season. — Cabbage, 
spinach, beets, celery, parsnips, carrots, 
lettuce, turnips, small salad, forced sea- 
kale, asparagus, and mushrooms. 

Fruits in Season. — Apples, pears, 
walnuts, oranges, dried figs, dates, and 
forced strawberries. 



Gardener's Calendar for 
February. — The frost will have 
broken up the earth pretty well, and 
attention should now be directed to 
forming beds for early vegetables. 
Plant out cabbages for early use ; sow 
peas and beans abundantly ; also ra- 
dishes, lettuce, spinach, and small salad ; 
begin the spring planting of potatoes ; 
plant out cuttings of gooseberries, cur- 
rants, and raspberries; finish pruning 
vines ; fork over and top-dress borders ; 
rake or hoe over beds containing bulbs, 
which will now be putting their heads 
above ground, and must be assisted by 
keeping the surface loose and friable 
by constant rakings ; sow anemone 
seed and plant anemones and ranun- 
culus roots in sand, if the season is 
mild and open. 

Prepare the beds for flowering plants, 
suf'h as Tom Thumb geraniums, cal- 
ceolarias, verbenas, and fuchsias, and 
prepare these plants for being put out, 
by giving them as much air as possible, 
at the same time keeping them carefully 
secured from frost ; top-dress auriculas 
with well-rotted cow-dung and rough 
sand ; stir up the earth between the 
bulbs in the tulip beds and cover them 
equally from rain and frost ; begin to 
sow hardy and half hardy annuals in 
pans, in a gentle heat, for future trans- 
planting ; put some of the choicest 
dahlias in pots, in a light mould, and 
sink them in a hot bed ; prune one 
half your roses, leaving the others to 
be done in March ; graft some for 
standards of the prunings of your 
choice sorts. China and climbing 
roses generally require but little prun- 
ing ; seek for slugs and grubs, and 
attend to the lawns, gravel walks, and 
shrubberies ; watch hyacinths grown 
in the house in glasses ; change the 
water, or, rather, renew it every week, 
taking care that the water added is of 
the same temperature as that in the 
glasses; many kinds of fuchsias may 
now be re-potted, which should be done 
on a fine moist day; they will soon 
begin to push out the young brancheq 
for flowering, 



The Taste of tJie Kitchen is better than the SincH. 



355 



A Few tried Receipts for 
Jellies, Creams, Custards, 
&C. — Calves'-feet Jelly. — Boil four 
cnlves-feet or cow-heels in two gallons 
of water until it is reduced to t wo quarts; 
strain it, and when cold, skim off the 
fit ; then put the jelly to boil, with a 
pint of sherry, a glass of good brandy, 
the peel and juice of three lemons, 
enough loaf-sugnr to sweeten it, and 
the whites and shells of six eggs, well- 
bcat^n. Stir ail together till it comes 
to a boil ; let it boil quickly for a few 
minutes, then strain it throiiith a flannel 
jelly-bag until it is quite clear. A very 
little saffron boiled with it gives a 
rich colour. 

Orange Jelly. — Squeeze the juice 
from ten sweet and one Seville orange, 
add the juice of two and the rind of 
one lemon pared thin, loaf-sugar enough 
to sweeten the juice, one quart of water, 
and four ounces of isinglass. Boil all 
these ingredients for a few minutes, 
then strain through a jelly-bag till 
clear, and put it into shapes. Add a 
little saffron if the colour is too pale. 
A glass or two of good brandy is an 
improvement. 

JPLLY MADE FROM GeLATINE. — Put 

an ounce and a half of gelatine into a 
pint of cold water, with the rinds and 
juice of three lemons, the night before 
It is required. Next morning, pour over 
it a pint of boiling water, half a pint 
of dark brown sherry, the whites and 
shells of three eggs well beaten, and 
sufficient loaf-sugar to sweeten the 
whole. Boil without stirring for ten 
minutes, then strain through a jelly- 
bag. This will make a quart of excel- 
lent jelly. 

Claret Jelly. — Dissolve an ounce 
and quarter of isinglass and half a pound 
of loaf-sugar in half a pint of water ; 
add a pint of good claret, a wineglassf ul 
of brandy, and half that quantity of 
maraschino ; strain through a jelly-bag 
and put into a mould. 

Sago Jelly. — Boil a teacupful of 
eago in three pints and a half of water, 
till quite thick ; when cold, add a pint 
of raspberry -juice, pressed from fresh 
fruit, or half the quantity of raspberry- 



syrup ; add enough loaf-sugar to sweeten 
it, boil it quickly for five minutes, and 
put it into a shape which has been 
steeped in cold water ; pour a little 
cream over the jelly in the dish. 

Tort Wine Jelly. — Pour a bottle 
of port on two otmccs of isinglass, 
M'ith a little grated nutmeg and two 
ounces of sugar-candy. After twelve 
hours, piit the whole into a jug with the 
quarter of a lonion in thin slices; tie it 
over with paper, and set it for an hour 
or so in a saucepan of boiling water. 
Two wineglassfuls is sufficient at one 
time. It 18 better to take it warm 
than cold. 

Marble Cream. — Sweeten to taste 
a pint of thic k rich sweet cream, whisk 
it to a froth, atul add half a pint of well- 
sweetened raspberry -juice; dissolve an 
ounce and half of isinglass in as little 
water as possible, and while warm pour 
it on the cream. Whisk the whole to- 
gether and put it into moulds ; it will 
fill two of the ordinary size. 

Lemon Cream. — Takeapint of thick 
cream, and put to it the yolks of two 
eggs well beaten, four ounces of fine 
sugar, and the thin rind of a lemon. 
Boil it up, then stir it till almost cold; 
put the juice of a lemon in a dish or 
bowl, and put the cream upon it, stir- 
ring it till quite cold. 

Sponge Cream. — Mix over-night 
half an ounce of isinglass, one wine- 
glassful of sherry, and two ditto of 
water. Let these stand till morning, 
then boil them till the isinglass is dis- 
solved, and strain through a piece of 
muslin into a pint of good thick cream, 
to which two ounces of sifted sugar have 
been added. Stir gently for a few 
minutes, and pour all into the mould, 
until set sufficientlj' to turn out. 

Italian Cream. — Rub the rind of a 
lemon on a lump of sugar, and scrape it 
into a tolerably deep pan. Add the 
juice of two lemons, three tablespoon- 
fuls of good brandy, and three quarters 
of a pint of thick sweet cream. Sweeten 
to taste with powdered sugar, and whisk 
the whole to a thick froth. Lastlj', stir 
in three quarters of an ounce of dis- 
solved isinglass. Put all these ingre- 



356 



The proof of the Pudding is in the Eating. 



dients into a cool mould, and it will 
turn out in an hour. 

Italian Cream. — Another receipt 
for this wlII be found at page 48. 

Coffee Cream. — Boil a quait of 
cream and put it to cool, make some 
coffee very strong, and put it to cool ; 
sweeten it with sugar-candy ; boil half 
an ounce of isinglass in a little cream, 
then pxit the ccifee and cream into a 
deep pan, wiih a glass of brandy and 
sugar sufficient to make it sweet; Avhisk 
it up. When it begins to get thick, put 
in the isinglass ; keep on -whisking it. 
When quite thick fill the cups. 

Chocolate may be used instead of 
coffee, and it will be much richer. 

Caledonian Cream. — Two ounces 
of raspberry iam or jelly, two ounces 
of red currant jelly, two ounces of 
sifted loaf sugar, and the whites of 
two eggs ; put these into a bowl, and 
beat with a spoon for three quarters of 
an hour. It makes a very pretty dish 
for Slipper. 

French Custard. — Flavour a quart 
of milk with about half the peel of a 
small lemon, pared thin, and sweeten 
to taste. Boil it and let it become 
quite cold, then blend with it three 
dessertspoonfuls of fine flour and two 
eggs well beaten. Simmer till of a 
proper thickness, stirring it the whole 
time. Pour it into cups. 

Lemon Custard — Scj[ueeze the juice 
of three lemons on half a pound of loaf 
sugar ; beat the yolks of eight eggs 
and boil them in three quarters of a 
pint of milk till just thick ; pour over 
the sugar and lemon-juice; mix all well 
together and add a teaspoonfid of 
essence of lemon. This is an excellent 
custard, if the juice is not allowed to 
ciu'dle the milk and eggs, by being 
added to them when too hot. 

Lemon Solid. — Squeeze the juice of 
a lemon into the glass dish in -which it 
is to be sent to table, sweeten a pint of 
thick cream, boil it for a few minutes ; 
then put it while boiling hot into a 
('hina tea-pot. Pour it from some 
distance into the dish, so as to make it 
froth up; when cold, stick it over with 
blanched almonds. 



Lemon Sponge. — Put three quarters 
of an oimce of isinglass into a pint of 
cold water, let it stand a few minirtes 
before dissolving over the fire, then 
add three quarters of a pound of loaf- 
sugar, the juice of three lemons, and 
the thinly-pared rinds of two. Boil all 
together for five minutes, then strain 
and let it stand till almost cold ; beat 
the whites of two eggs to a froth, add 
them to the sponge, and whisk for about 
ten minutes. It should be put lightly 
into a glass dish. 

Lemon Honeycomb. — Sweeten the 
juice of a lemon to taste and pour it 
into the dish you serve it in ; mix the 
white of an egg, beaten with a pint of 
lich cream and a little sugar; whisk it, 
and as the froth rises put it on the 
lemon -juice. Let this be done the day 
it is required to be served. 

Moonshine. — Dissolve three quar- 
ters of an ounce of isinglass in a pint 
of boiling water, add half a pound of 
loaf-sugar, and the rind of two lemons 
pared very thin, boil ten minutes, then 
strain the whole, while hot, through a 
hair sieve ; add the juice of the two 
lemons, and when the mixture is nearly 
cold, whisk it till it looks like snow. 
Put it in a mould ; it will tiu-n out 
next day. 

Whipped Froth, for Trifles, Tarts, 
<S:c.— Whip briskly the whites of six 
fresh eggs, putting in very gradually 
two tablespoonfuls of finely powdered 
and sifted sugar, with a few drops of 
ratafia or lemon essence, whisk till quite 
stiff; it will stand for two days. 

New Stamp Act, 1870,— 
This Act comes into operation on the 
first of January, 1871. Its purpose is 
to grant cei-tain stamp duties in lieu of 
duties of the same kind now payable 
under various Acts, and to consolidate 
and amend provisions relating thereto. 
It contains 128 sections, and a long 
schedide relating to a variety of duties, 
penalties, exemptions, &c. Omitting 
such matters as are of comparatively 
rare occurrence — for which wo refer 
our readers to the Act itself, — we shall 
mention a few of the particulars maro 
frequently claiming their attention. 



Lino is costly^ take a Pint and agree. 



;57 



Geneiial Heguiations. — Under 
these M'o find various provisions made 
by which the Commissioners of Inland 
Itcvcnne have the power of securing 
iho payment of duty. " All public 
officers having in their custody any 
rolls, books, papers, documents, or pro- 
ceedings, the inspection whereof may 
tend to secure any duly, or to the proof 
or discovery of any fraud or omission 
in relation to any duty," are bound to 
allow all such documents to be in- 
spected by any person duly authorized 
by the Commissiontrs. Every person 
refusinfj to permit this inspection shall 
for each refusal forfeit £10. If any 
person whose office it is to enrol, 
register, or enter in any rolls, &c., any 
instrument chargeable with any duty, 
enrols, registers, or enters any such 
instrument not being duly stamped, he 
ahall forfeit .£10. The first of these 
regulations will, as our readers may 
perceive, bear an important relation to 
the amoimt of income tax that may be 
char^^eable ; the second regulation will 
render it compulsory that some docu- 
ments used in hanking business be in 
futureduly stamped. Anotherregulation 
lenders liable to a penalty of £.50 an)' 
person who fraudulently removes any 
adhesive stamps, &c. 

Si'EciAL Regi'latioxs. — Under thcse 
an agreement or memorandum of agree- 
ment is liable to a duty of 6d., denoted 
by an adhesive stamp, to be cancelled 
by the person bj' whom the agreement 
is first executed ; a bill of exchange in- 
cludes all drafts, orders, cheques, letters 
of credit, kc. (except bank noles), 
entitling any person to payment by anj' 
other person of any sum of money. A 
promissory note nu-ans any document 
(except a bank note) containing a pro- 
mise to pay any sum of monej-. The 
fixed duty of one pemny on a bill of 
exchange may bo denoted by an adhe- 
sive stamp, to be cancelled by the 
person who signs the bill ; and the ad 
valorem duties on bills and proniissoiy 
notes are to be denoted by adhesive 
stamps ; and the non-cancelling of the 
stamp when it is necessary, the issuing 
of bills and promissory notes unstamped, 



or on improper stamps, incur certain 
penalties. Unqualified persons who 
draw or prepare any instruments re- 
lating to real or personal estate, &c., 
render themselves liable to a penalty of 
£50. The duty of one penny is to be 
charged on a certified copy or extract 
from any register of births, baptisms, 
marriages, deaths, and burials : the 
duty is to be denoted by an adhesive 
stamp, to be cancelled by the person 
by whom the copy is signed before he 
delivers it. A writing containing an 
order, &c., from the owner of stock to 
any company or to any banker to pay 
dividends to any person is not charge- 
able with duty as a power of attorney. 
The word "receipt" means any note or 
memorandum M-hereby any money 
amounting to £2 or upwards on any 
bill or promissory note for £2 or up- 
wards is acknowledged to have been 
received ; or any debt or part of a debt 
of the amount of £2 or upwards is ac- 
knowledged to have been settled. Such 
receipts are to be charged with a duty 
of one penny, denoted by an adhesive 
stamp, to be cancelled by the person 
giving it; and to give any receipt 
liable to duty not stamped, or to refuse 
to give a receipt duly stamped, or to 
evadtf the duty by giving a receipt for 
a sum less than £2, incurs a penalty of 
£10. llaving mentioned these par- 
ticulars, we may state that, as some of 
our readers may require to study the 
Act itself as to the points we have not 
thought it requisite to refer to, the 
document can be procured at the price 
of one and sixpence through any book- 
seller. 

Hints on the Art of 
Fencing. — Fencing is an art of 
great antiquity. It consists of the use 
of the small-sword, which is employed 
not for cutting as the broadsword, but 
for thrusting. The sword used has a 
straight and narrow blade, and about 
thirty-two inches in length. 

I. Utility of the Akt. — How valu- 
able soever skill in the use of the rapier 
may be, the art of fencing is of very 
gieat excellence; and, as a form of 
bodily exercise, it is highly conducive 



;58 Plague o/it, I iJiought he zvas Valiant and skilled in Fence. 



to healtli and the development of 
physical strength. On this subject the 
following opinions, expressed by seve- 
ral competent judges, are well worthy 
the attention of the reader. 

Sir Anthony Carlisle thus speaks : — 
" According to nij^ judgment the exer- 
cise (if fencing tends to promote bodily 
health and the development of the 
athletic powers. It is likewise appa- 
rent that the attitudes and exertions of 
fencing are conducive to the manly 
lorms and muscular energies of the 
human figure." 

Dr. Clive also says : — " Muscular 
cxeition is essential in perfecting the 
form of the body, and those exercises 
which require the use of the greatest 
number of muscles are most conducive 
to this end. Fencing causes more 
muscles to act at the same time than 
most other exercises. It promotes the 
expansion of the chest and improves 
respiration, whereby the functions of 
the most important organs of the body 
are njore perfectly performed." 

Sir Everard Home makes the follow- 
ing remarks on the same subject: — 
" Of all the different modes in which 
the body can be exercised, thero is none, 
in my judgment, that is capable of 
giving strength and velocity, as well as 
precision, to the action of all the volun- 
iary muscles of the body, in an equal 
degree as the i^ractice of fencing, and 
none more conducive to bodily health." 

II. Implements rou Fencing. — In 
addition to the foil — which is a substi- 
tute for the sword — a well-padded glove 
is required for the protection of the 
hand, and a wire ma<k to protect 
ihe face from aa accidental wound. 
The body ought to be protected by a 
si out jacket with a leather collar; and 
the foils are usually tipped with a 
button, which affords a further safe- 
guard against any unintentional injur}'. 

III. 1niti.\toky Movements in 
Fencing. — These are various. The 
first which the beginner has to learn is 
the mode of placing himself in a posi- 
tion called " the guard," from which 
all other movements, of whatever kind, 
may be said to originate. The first 



position requires that the knees are 
straight, the feet at right angles to each 
other, heel to heel, the right foot and 
right side and face directed to the ad- 
versary, and the arms hanging down 
by the side, and the left hand holding 
the foil a few inches below the guard. 
The second position, which is adapted to 
attack or defence, requires that the 
knees be bent, and the right leg ad- 
vanced before the left, the right side 
presented to the opponent, and the arm 
reached forward with the foil, but 
slightly bent at the elbow. The Lunge. 
This is an important movement, and 
somewhat difficult to execute success- 
fully. It is the attitude of making a 
thrust at the adversary. The right 
arm is extended straight from the 
shoulder, the foil and arm being on the 
same level ; the right foot is advanced 
about eighteen inches ; the left foot re- 
mains immovable, and the left arm and 
hand slope downwards towards the left 
knee. The Beeover. This movement 
immediately succeeds the lunge. In it 
the left arm is quickly raised into its 
original position, the right arm drawn 
in and the left knee bent ; the fencer, 
in a word, places himself as in the 
second position. 

Such arc the primary movements ia 
the art of fencing. These must be 
carefully practised, so that some profi- 
ciency may be obtained, before the 
learner attempts the more delicate and 
difficult movements of attack and de- 
fence. Indeed the possession of some 
skill and accuracy in the positions and 
movements already referred to, is abso- 
lutely indispensable to success in the 
more advanced branches of the art. 

Hints on Home Decora- 
tion. — Wax Flowers. — These are 
certainly the most beautiful substitute-? 
for natural flowers when it is impossible 
to obtain the latter. Many of these 
imitations are exceedingly like the 
natural plant in all but perfume, and 
the manufacture of them affords an 
opportunity for the (jxercise of great 
neatness and good taste, as Avell as 
observation of the nature and structure 
of the flowers which it is intended to 



Ornament is Good, when it does not interfere with the Usejul. 359 



represent. But very little instruction 
is nccessury in learning to make wax- 
flowers ; to follow nature aa closely as 
possible will be found the best advice, 
and any instructions will only refer to 
the wax requisite to be purchased, the 
few tools needed for the manufacture, 
and the mode of using these tools. 

The "Wax. — This is sold ready pre- 
pared in small sheets of various thick- 
nesses and of almost every shade to be 
seen in nature, and those that are not 
exactly the tint required can be readily 
made to assume it by the help of powder 
colours. To begin a group of wax 
flowers, it will bo enough to procure 
one dozen sheets each of Nos. 1, 2, and 
3 in the best white wax ; three shades 
of yellow wax, sLx sheets of each ; two 
shades of pink, six sheets of each ; six 
or seven shades of green, from the light 
green of the primrose leaf to laurel and 
myrtle green, six sheets of each. 

The Colouus are sold in little bottles; 
the most useful are carmine, three 
shades of blue — viz., cobalt, Prussian 
blue, and French ultramarine, — three 
shades of chrome yellow, flake white, 
burnt umber, a bottle of bloom, and 
one of liquid transparent gall. 

The Implements. — A pair of small 
finely-pointed scissors, which must 
never bo used for any other purpose, a 
palette knife, six small sable brushes, 
some small saucers for mixing the 
colours, boxwood tools with smooth 
round tops for rolling the wax, steel 
pins with glass heads for the same pur- 
pose, wire covered with green in three 
sizes, for the stems, and two shades 
of green down. Some people use tin 
cutters for the leaves, similar to paste 
cutters, which can be bought at any of 
the London bazaars , but though these 
cutters are convenient, they are not 
absolutely necessary : we have seen 
most beautiful wax flowers cut merely 
from a tracing of the natural leaf, by 
laying it on a piece of white paper, 
and tracing the outline with a pencil. 

To MAKE A Camellia Japonica. — 
This is one of the easiest flowers to 
make, the leaves being large and of 
four sizes only. If the cutters are not 



available, take a large camellia, study 
well its appearance, the way in which 
the leaves grow, and their sizes ; then 
pull off one of the most perfectly-shaped 
of the large outer leaves, lay it on a bit 
of white paper, and trace the edge 
round with a pencil. Do the same 
with the smaller leaves ; then cut out 
these diagrams, take a sheet of the 
thickest white wax, lay the diagram on 
it, and cut out ten patterns or leaves of 
the largest size, eleven leaves of the 
next size, eleven of the third size, and 
eight of the fourth ; take a piece eight 
inches long of strong green wire, make 
a ball the size of a large pea of white 
wax on the end of the Mire ; lay a h af 
of the fourth size on the palm of the 
left band, and with the head of the box- 
wood tool rub the edge of the leaf till it 
becomes thin ; pinch and crumple it as 
the natural leaf is done; put a slight 
tint of yellow, as in the real leaf, and 
stick each leaf round the ball of wax, 
pressing it close; and when all the 
leaves are put on of this size, bind 
them with the parings of the wax. 
Follow on with the other leaves, making 
each row more opcti till the last and 
largest leaves, which almost lie back from 
the stem in a horizontal position. The 
Camellia Japonica is the largest and 
most wax-like of these flowers ; the C. 
Imbricata has finely notched leaves, 
also white. A red camellia is made 
with pale yellow wax, which is painted 
over M-ith carmine : this gives exactly 
the deep shade of the natural flower. 
The leaves of the rose are the same 
shape as those of the Camellia. For 
the green leaves it is best to buy 
artificial leaves of muslin, and coat 
them over with green wax the proper 
shade, taking care to preserve all the 
veins and markings in the wax surface. 
In fact, the closer the imitation of 
nature, the more beautiful the flower 
will be, therefore nature is the book to 
study ; but those who wish for very 
excellent instruction, had better consult 
Mrs. Peachey, who has a high reputa- 
tion as an instructress in the art of Wtix 
flower making; and whose address, we 
believe, can be had at the Soho bazaar. 



360 



From every Region of the Sky, 



Cork Standsfor Flowers, 
Ferns, &c. — There are few prettier 
oruaments for a sitting-room, than 
stands made from the first bark stripped 
from the cork trees, which is of no 
value for cork making. This has been 
recently introduced into this country 
for garden purposes, for which it has 
proved to be admirably adapted, more 
particularly for growing ferns, orchids, 
and other plants of a similar nature. 
In appearance it resembles moss-grown 
wood, and no doubt will supersede 
those stands in imitation of bark, made 
of terra cotta, now so much used for 
fern-cases, flower-stands, &c. Many of 
the prettiest and most graceful ferns 
will grow in a moderately warm room, 
without any glass over them ; and for 
these, the cork stands are particularly 
well suited, being light and porous, 
not only absorbing, but retaining mois- 
ture, which is so desirable for fern 
cultivation. A very beautiful and 
easily managed little fernery can be 
constructed in one of these stands. Lot 
it be put in a window, with a southern 
or western aspect. Have a tin 
lining inside the stand, put plenty of 
" crocks " into the bottom, then fill 
it with a mixture of silver sand, de- 
cayed leaf mould, and, if possible, a 
little bog mould; do not sift this mould, 
or let it be too fine. Many ferns grow 
best in stones, old mortar, and rubbish. 
Round the edges of the stand may be 
put the Ipsolipsis f/rcicilis, which is so 
graceful a plant as to deserve a place 
in every fernery. Of the taller ferns, 
Pteris lovgifolia, the tallest, Fteris ser- 
rulata, and Pteris tremula, there may 
be one each. An Adiantum capiiis 
veneris and Adiantum formosa, with an 
Atliyrium fclix fwmina, one or two 
spleenworts, and an oak and beech fern, 
will be found sufficient for a tolerably 
large stand ; and any spare corner may 
be tilled up with the common lycopo- 
diiim to be seen in most greenhouses, 
which will soon form a green carpet 
over all unoccupied spots, and add 
much to the beauty of the fernerj''. 
These ferns require but little care ; 
they must be shaded from the sun and 



draughts, which are most prejudicial. 
In winter, water with milk -warm 
water, once a week ; in summer, water 
every day, or every second daj-, as they 
appear to need it. In this way the 
ferns will grow luxuriantly, and form 
a most interesting as well as beautiful 
ornament in a drawing-room.* 

Safety during Thunder- 
storms. — A correspondent has sug- 
gested to us that it might be useful to 
aff'ord our readers some information on 
this subject, pointing out especially 
places and things to be avoided, and pre- 
cautions to be taken, so as to ensure, as far 
as possible, personal security. We shall 
therefore quote the inquiries which our 
correspondent makes, and reply to them 
in the order in which they occur in bis 
note ; believing that the discussion will 
not be vv'ithout its interest to a large 
number of our intelligent readers. 
Prior, however-, to giving our replies 
to the questions we refer to, we think 
it may conduce to the greater clearness 
of those, if, avoiding technicalities as 
much as possible, we preface what we 
have to say with a short statement as 
to electricity in the condition familiarly 
known as Ughtiung. 

It has been established by numerous 
experiments, that the electricity de- 
veloped by meansof an electric machine, 
is identical with the electricity in the 
earth and the atmosphere, and that the 
spark artificially produced is identical, 
however comparatively minute, with 
the phenomenon we call lightning, and 
that both are governed by exactly the 
same natural la^rs. It is found that if 
the conductor of an electric machine be 
insulated, that is to say, placed on some 
nonconducting substance, and then put 
into a negative condition, by being 
connected M'ith the negative side of the 
electric machine, it will, because of that 
condition, receive electricity in the form 
of a spark, provided that some con- 
ducting substance in contact with the 
source of positive electricity be near 
enough to allow the spark to pass, that 

* The cork and stands can be had of the 
London and Lisbon Cork Compauy, Upper 
Thames Street, London. 



lied Bolts inforky Vengeance fiy. 



361 



is to say, within what is called " strik- 
ing distance." In this case the spark 
would pass into the conductor till an 
equilibiium took place, and the con- 
ductor, which we have supposed to be 
negative, was no longer in that condi- 
tion, but possessed the same amount of 
latent electricity as surrounding objects. 
Now if a cloud be in a negative state, 
and insulated by being surrounded with 
dry air, it is like the supposed negative 
conductor, — in a condition to receive a 
spark from the earth ; on the other 
hand, if the earth bo negative, it is in a 
condition to receive a supply of elec- 
tricity from a cloud ; all that is requisite 
in either case being that there shall 
exist some conducting medium between 
the cloud and the earth, or that the two 
objects shall be sufficiently near each 
other to be within "striking distance;" 
in which case the spark or lightning 
will pass from one object to the other 
till the equilibrium is restored. Light- 
ning, therefore, passes not only from 
the clouds to the earth, but from the 
earth to the clouds ; in either instance 
taking its course through the best con- 
ductor that happens to be next the 
point where the tension or accumulation 
of electricity is greatest. 

This brief statement is requisite in 
order to avoid repetition in replying to 
the questions we refer to, and because 
these imply that lightning proceeds 
only from the clouds. We shall now 
state the inquiries made, and furnish 
brief answers, taking them in the order 
in which they occur : — 

I. Q. " Is it best to open doors and 
windows, or to shut them ? Some 
persons open all doors and windows, to 
allow the electric fluid a free passage ; 
others shut aU doors and windows, to 
keep it all out of the house." 

I. A. Whether the house be at the 
point where the electricity takes its 
departure to the clouds, or at that at 
which the electricity from the clouds 
enters the earth, the fluid is not de- 
flected from its course by the circum- 
stance of a door or window, being shut 
or open. Even if the door were com- 
posed of solid iron, it would no more 



interpose a barrier to the passage of th« 
electric agent, than if it were wide 
open. 

II. Q. "Is it safe to sit near a 
window or near the fireplace .^" 

II. A. The window is not only as 
safe, but probably more safe than some 
other parts of the house. It is how- 
ever less safe to sit near the fireplace. 
The chimney being the most prominent 
part of the house, is the point generally 
on which the lightning strikes, or by 
which it quits the earth. The grate, 
fender, and fire irons, and even the 
smoke in the chimney, may act in some 
slight degree as conductors, and if the 
chimney be the course down or up 
which the electricity passes, immediate 
proximity to it might involve injury, 
not so much from the direct stroke of 
the lightning, as from its indirect 
efiects. 

Ill Q. "If in bed, is it safer to 
remain there, or to get up and go below 
stairs ? " 

III. A. If the bed be as far as any 
other part of the room from the fire- 
place or its metallic furniture, it would 
probably be safer to remain in it during 
the storm. As to going downstairs, it 
has been recommended by some persons 
that a cellar, being below the surface of 
the earth, is the safest place of refuge, 
on the supposition that coming from the 
clouds the electricity would first ex- 
pend itself on the surface of the earth, 
before touching things below if, this, 
however, is a popular error. As already 
mentioned, the lightning rises out of 
the earth as well as proceeds from the 
clouds ; the cellar, therefore, or the 
ground floor, may accordingly, in some 
cases, be nearer the point at which the 
electricity ascends ; and the efi'ects are 
as violent at the place from which the 
electricity takes its departure, as at the 
place which it stiikes on its arrival at 
the earth. 

IV. Q. "Are looking-glasses in 
front of a window dangerous 'i Do they 
attract the lightning if the window is 
shut?" 

IV. A, Looking-glasses are in no 
way the cause of danger, and certainly 

n2 



362 



The Love of Child7'en is JVoman^s Instinct. 



do not attract the lightning, whether 
the \yindow he closed or open. The 
amalgam at the back of a mirror, it is 
true, is a metallic substance ; but it is 
too slight to be taken into account. 

V, Q. " Are persons more secure 
lying down than standing erect?" 

V. A. Lying down, as a general 
rule, is a safer position than an upright 
attitude, as will be seen from the fol- 
lowing few remarks as to safety out of 
doors, subjoined to the necessarily very 
shoit replies as to security inside the 
house. 

The same reason why proximity to 
the chimney and its iron or brass fur- 
niture is less safe than other places, is 
that which renders the immediate 
neighbourhood of trees out of doors 
insecure. The chimney and the tree 
are prominent objects, and act as con- 
ductors for the fluid. The tree is 
considerably more dangeroiis than the 
chimney, because it is so much higher 
and because its upper branches are all 
of them so many additional conductors. 
Moreover, the moist wood of a tree is 
a better conductor than the smoke of a 
chimney, or the chimney itself. Fur- 
ther, the tallest and largest trees are 
much less safe than such as are low and 
small ; and, as people are natuially apt 
to take shelter from the rain during a 
thunderstorm under the largest' and 
most umbrageous trees, it is found to 
be under such, chiefly, that they are 
struck with lightning. 

To stand during a thunderstorm on 
high ground, where there are no large 
trees to act as conductors, is likewise 
xmsafe. The human body is itself a 
good conductor, and by standing up- 
right the danger is increased : a person 
in that attitude on elevated ground, 
may be higher than a very tall tree 
lower down, and maj', on that ac- 
count, form the very point on which 
the electricity strikes. If caught by a 
thunderstorm on elevated ground, the 
safest course, however inconvenient, is 
to lie down, instead of maintaining an 
erect posture, and theicby furnishing 
the electiicity with a point on which 
to c-trikr. 



Food for Infants. — This sub- 
ject possesses so much interest, and is 
so important, that a few hints as to the 
feeding of infants, and the aliments 
most fitted for them, will, we feel as- 
sured, prove highly acceptable to a 
large number of our readers. For the 
sake of greater clearness and precision, 
we shall subdivide the information we 
convey into separate topics. 

1. The Mother's Milk. — Presum- 
ing that the mother is in vigorous 
health, the nutriment with which 
nature furnishes her for the use of her 
oflspring, is better adapted to it than 
any artificial food can be ; and an infant 
ia good health will require nothing else 
for the first four months, unless the 
natural provision is deficient in quan- 
tity or defective in quality. 

2. Reasons for giving other Ali- 
ments. — Circumstances frequently oc- 
cur a few months after the infant's birth, 
which render it necessary and advisable 
not to depend entirely on the maternal 
supply. There may be too great a 
drain upon the mother's strength ; it 
may be requisite for her to leave her 
infant for some hours ; there may be a 
failure of the supply from illness or 
other causes ; the quantity of milk may 
be deficient, or the quality of it may 
be deteriorated, so that the infant may 
not continue to thrive from the lack of 
sufficient nutrition. Any of such cir- 
cumstances are sufficient to suggest 
the necessity of providing additional 
nourishment. 

3. Choice of a "Wet Nurse. — In 
those cases in which it is indispensable 
to employ a wet nurse, there are some 
considerations, by attention to which, 
the choice of a person best suited to 
the important office may be made. 
Vigorous health and soundness of con- 
sti'ution are, it is obvious, of primarv 
moment, and ample evidence as to these 
conditions may be obtained from the 
appearance of the nurse herself, and 
the examination made by the medical 
attendant, while a sufficiency of good 
and wholesome food will have the salu- 
tary eiFect of maintaining her in health 
and vigour. But there are other coa- 



Children are Poor Men's Riches. 



363 



Biderations which are too often over- 
looked, and which, when an opportu- 
nity occurs of making a careful selec- 
tion, ought not to bo ignored. These 
relate to the woman's state of mind and 
her temperament. A fretful, irritable, 
impatient temper is incompatible with 
being a good nurse, who ought to be of 
a mild and gentle disposition. It is 
remarkable, too, that a brunette sup- 
plies much richer milk than a blonde, 
although of equal age and equally cared 
for. The infant's capacity for taking 
its food corresponds in a great measure 
with its mother's temperament, and that 
of the nurse ought not to bo widely 
dissimilar from that of the mother. If, 
however, the mother be very fair and 
delicate, the nurse, besides being robust, 
ought to be somewhat darker in com- 
plexion ; but a veiy dark woman with 
black hair ought not to be chosen as 
the nurse of a child, whose mother's 
hair and complexion are of precisely an 
opposite character. 

4. Substitutes tor Human Milk. 
• — In consequence of the abundance of 
oily and cheesy matter which cow's 
milk contains, it is not well adapted to 
form a substitute for human milk, al- 
though necessity, and the facility with 
which it can be obtained, leads to its 
frequent use. The milk of the goat 
and the ewe also abounds in caseine 
and butter, and are therefore still 
less adapted to the purpose than the 
milk of the cow. The milk of the ass 
and the mare approach much more 
nearly than any other to the consist- 
ence and composition of human milk. 
Neither of these kinds of milk, how- 
ever, can be obtained with sufficient 
facility, and if other than human milk 
is employed it is generally that of the 
cow, which, however, can be diluted, 
or otherwise adapted to the purpose in 
view. 

5. Milk of the Cow.— In adopting 
cow's milk for the food of an infant, it 
ought to be made to resemble the 
mother's milk as near as possible in 
composition. To this end, milk, water, 
and loaf sugar ought to be mixed, in 
the proportions of two-thirds of mUk, 



one-third of water, and a small quan- 
tity of loaf sugar. According to the 
judicious Dr. Graham, " nothing but 
the milk thus prepared ought to be 
given, and very little, if anything else, 
for the second month." The nourish- 
ment thus given ought always to be 
administered at a degree of temperature 
equal, or n-arly equal, to that of the 
infant's body ; and as the bottle em- 
ployed for the purpose is furnished with 
a siphon-tube and an ai-tificial nipple, 
the milk can be kept at a suitable tem- 
perature by immersing the bottle in 
water of the temperature of ninety- 
eight degrees. 

Condensed Milk. — In ref.Tring 
to the subject of cow's milk, it is 
proper to direct the attention of our 
readers to the "Condensed milk" pre- 
pared in Switzefland, which, from its 
extreme purity, is specially adapted 
to be used in feeding infants. It is 
prepared from the finest and richest 
milk ; it is entirely free from any kind of 
adulteration, and thus it possesses great 
claims on public attention ; but, as we 
are speaking of the feeding of infants, 
we confine our remarks to the use of 
the Swiss condensed milk as suited in 
a peculiar manner to that purpose. 
Dr. Cuiboiu-t, of the French Academy 
of Medicine, says, " Cow's milk, with 
the addition of one-fifth of its weight 
of water, and a little sugar, is as nearly 
as possible equal to woman's milk." 
The "Condensed milk," diluted with 
seven to nine parts of water, exactly 
answers this description ; and as it is 
perfectly free from adulteration, and 
keeps sweet for a great length of time, 
without any tendency to sourness, and 
without undergoing any chemical 
change, it may, from these and other 
considerations, be truly said "that the 
condensed milk is superior as food for 
infants, even to the present ordinary 
milk." * 

• The " Condensed milk " is prepared by 
the Anglo-Swiss Condensed Milk Company, 
at Cham, in the Canton of Zug. The milk, 
which contains in its natural state eighty-flvo 
per cent, of water, has a vastly greater quan- 
tity of water added when subjected to tho 
roguery of the milkman. 



364 Chihh'eji are Certain Cares, hut Uncertain Comforts. 



VI. Additional Food. — According 
to Dr. Graham, already quoted, the 
infant, after the third month, may be 
fed daily by the addition to its usual 
diet of a small cup of beef tea and a 
crumb of bread. At the end of four 
months, it should be fed twice a day ; 
once with bread and milk, or biscuit 
powder and milk, and once with light 
broth and bread, arrowroot, or rice. At 
the age of eight or nine months, it 
should be fed three times in twenty- 
four hours, and more solid food may be 
given ; as a bread or rice pudding, or a 
boiled egg. Speaking of cows' milk as 
being by itself "too heavy" and too 
apt, from its tendency to acidity, to 
produce gripings and other disorders of 
the bowels in young children; "it will 
be useful," observes the same excellent 
authority, "to mix with it decoctions 
of animal substances ; such as chicken 
or veal broth, or decoction of hartshorn 
shavings ; of which last, two ounces 
should be boiled in a quart of water 
over a gentle fire till the ■whole is re- 
duced to a pint; when, after it has 
become cold, it will be of the consist- 
ence of a light jelly. This mixed with 
about twice its quantity of cow's milk, 
with the addition of a little sugar, forms 
for young children a proper aliment." 

We shall close these remarks by an 
extract from the "Manual of Domestic 
Economy," written for the Government 
training colleges by Mr. Tegetmeicr. 
"All preparations containing butter, 
such as rusks, tops and bottoms, &c., 
are extremely objectionable food for 
infants; plain bread made into pap is 
also apt to turn sour in the stomach in 
consequence of being fermented. A 
much better food for very young child- 
ren is plain household or seconds flour 
baked in a slow oven till it has acquired 
a light fawn colour; in this state its 
taste is agreeable, closely resembling 
that of biscuits ; and, after having been 
rolled to crush the lumps, it is readily 
prepared for use by mixing it with 
cold water and boiling it for two or 
three minutes. In cases where it is 
necessary to render the food somewhat 
more relaxing, a coarser meal may be 



employed, or one-third of fine barley- 
meal added before baking. All pure 
starches, such as arrowroot and those 
farinaceous foods from which every 
portion of bran has been separated, are 
unfit for the entire support of children ; 
the starches because they are almost 
entirely destitute of nitrogenous sub- 
stances, and the farinaceous foods from 
the absence of those materials from 
which bones are formed." 

The following are the directions for 
the preparation of food recommended by 
Baron Liebig: "Half an oimce of the 
best seconds wheaten flour, an equal 
weight of flour from pale malt, and seven 
grains of bicarbonate of potash, are 
mixed with one ounce of water and five 
ounces of cow's milk, and the whole 
heated over a gentle fire. As soon as 
the mixture begins to thicken, it is re- 
moved from the fire, stirred for four or 
five minutes, then heated again, when 
it becomes thin, and finally made to 
boil, and then strained to separate the 
bran of the malt flour. It is then 
ready for use. The preparation does 
not require any sugar to be added, as 
the malt converts the starch of the 
wheat into a kind of sugar which is ex- 
ceedingly easy of digestion. There 
can be no doubt of the value of this 
food, but the trouble of preparation is 
an objection to its adoption; many 
chemists, however, prepare the mate- 
rials ready for use, so that the weighing 
and straining are not required. In 
cases where it is preferred to prepare 
the ingredients at home, a common 
coffee mill kept exclusively for the 
purpose may be used to giind the 
malt." 

Chapman's Entire Wheat. — Since 
the previous part of this article was 
put in type, our attention has been 
drawn to a new description of food 
suitable for infants, called " Chap- 
man's Patent Prepared Entire Wheat 
Flour," and from the evidence of 
the '■ Lancet," and the analysis of an 
eminent chemist, Dr. Attfield, Professor 
of Practical Chemistry to the Pharma- 
ceutical Society of Great Britain, this 
description of food "is incomparably 



He who cannot Lose with Pleasure, stakes his Heart. 



;65 



superior to arrowroot and other forms 
of starch, which contribute but little to 
tbo formation of bone or muscle." 

Vingt et un. — This game may 
be played by two or more persons. At 
the commencement it is usual to deter- 
mine wlio is to deal, as thn deal is an 
advantage, and frequently is long pos- 
fcssed by the same player. The deal 
should be cut for, or, the cards being 
dealt round, the person who gets the 
lirst ace or the first knave obtains the 
privilege of dealing. The cards are to 
be given to the players one at a time, 
and when the first card is given, the 
stakes are to be mentioned oefore the 
Eccond is Etcp, and when the second 
card is seen, and found to make a natu- 
ral viiigt-uii, it must be at once declared 
and paid, and the dealer loses his deal, 
but if the dealer himself also obtains a 
natural vingt-un, he cuts himself in, 
and does not lose his deal. After the 
first card is dealt all round, and the 
stakes declared, it is optional with the 
dealer, alter he has seen his own card, 
to double the stakes. "When the dealer 
has given two cards, one at a time to 
each player, including himself, he asks 
each person in rotation, commencing 
with the eldest hand on the left, 
whether he stands or chooses another 
card, if the latter, a card must then be 
given from the top of the pack, and 
then another, or more if desired, till the 
points of the additional cards, along 
with those already dealt, exceed, or 
make twenty-one exactly, or such a 
number less than twenty-one as may bo 
proper to stand upon. In any case in 
which the points exceed that number, 
these cards are at once to be thrown 
up, and the stakes paid to the dealer, 
who, in turn, is entitled to draw addi- 
tional cards. On taking a vingt-un the 
dealer receives double stakes from all 
who stand the game, with the excep- 
tion of those players who also have 
twenty-one, between whom there is, 
therefore, a drawn game. The dealer, 
unless a natural vingt-un occurs, pays 
single stakes to all whose numbers be- 
low twenty-one are higher than his 
own, and receives from those who have 



lower numbers. Those, however, whose 
numbers are similar to those of the 
dealer pay nothing, and receive no- 
thing ; but if the dealer draws moro 
than twenty-one, he pays to all who 
have not thrown up. 

Natural Vingt et vx. — This term 
is employed whenever twenty- one is 
dealt in commencing to plaj*. It ought 
to be declared at once ; the possessor of 
it is entitled to the deal and to double 
stakes from the dealer. It may be 
proper here to state, that an ace may be 
counted either as one or os eleven, and 
every court card as ten ; the rest of the 
pack, however, are counted according 
to their points. 

The Pig. — The important place 
which the pig occupies in household 
economy renders a few remarks on the 
subject indispensable. 

Vaiuols Ukeeus. — The most ap- 
proved breeds are the Uerkshire, the 
Essex, and the Chinese. The first 
fattens easily and rapidly, and some- 
times attains a prodigious size. The 
last of the three kinds mentioned is 
comparatively small, but it fattens on 
less food, and grows fat with greater 
rapidity than any other variety. The 
Essex variety requires a greater pro- 
portion of food than the weight it 
attains to justifies, and is upon this 
wholly inferior to either of the other 
kinds we have mentioned. There are, 
however, several other kinds which are 
favourites in certain districts, such as 
the gigantic black and white breed of 
Cheshire, the piebald pigs of Shrop- 
shire and Sussex, and the white pigs of 
Suflfolk and Hampshire. Perhaps the 
breed most commonly esteemed, both in 
England and Scotlaud, is a mixture of 
the Chinese with some of the larger 
British species. 

How to Choose a Pig. — Whatever 
the breed may be, it is requisite, in 
order to make a judicious selection, to 
give attention to certain particulars, 
such as the following : — the loin and 
breast ought to be broad, so as to allow 
abundant scope for the functions of 
breathing, &c. ; the bones ought to be 
small, and the joints fine ; this affords 



366 Pigs may Whistle, but they have a bad Mouth for it. 



evidence of high hreeding, and the 
better a pig is bred the more rapidly 
will it come to maturity, and the more 
readily it will fatten ; the feet should 
be firm and sound, the toes lying well 
together and pressing evenly upon the 
ground ; the snout not too elongated 
but somewhat short and convex, rather 
than fiat. 

Hints ox Feeding, &c. — A young 
pig intended for feeding and killing 
ought to be purchased at such an age 
as that it will be about sixteen months 
old at Christmas, the latter part of 
December or the month of January 
being the best time for slaughtering, 
and the animal ought to be more than 
a year old. As to feeding, any refuse 
from the kitchen or garden, such as 
potato and turnip parings, cabbage 
leaves, table waste, will be found suit- 
able, especially if grains from a distillery 
or barley dust can be added. As a 
general rule, the food ought to be 
chiefly vegetable, and ought to be 
given frequently and in small quanti- 
ties, that the animal may not become 
very hungry, this being sometimes 
prej udicial. 

Hints on Fattening. — In Septem- 
ber the process of fattening ought to be 
begun. The diet must of course be 
nourishing ; but the feeding ought not 
to be commenced too suddenly, lest a 
surfeit be the consequence. The finer 
the feeding the finer will be the pork 
or bacon. The best materials for feed- 
ing are barley and pease meal, and if 
milk, either skimmed milk or butter- 
milk, be given with the meal, it will 
tend greatly to improve the quality of 
the meat. Potatoes are frequently em- 
ployed for feeding, but the flesh of pigs 
so fed is not so solid or good as when 
the animal is supplied with harder 
food ; the fat, too, is somewhat loose 
and flabby. In addition to the meal 
aheady referred to, a feed or two of 
corn daily for a fortnight before the 
time of Idlling, together with churned 
cr skimmed milk, will be found very 
effectual in improving the quality of the 
flesh. Boiled potatoes, mixed with a 
few handfuls of oatmeal, together with 



Swedish turnip?, carrots, and broken 
corn, will also be found an excellent 
fattening diet, and can be procirred at 
a very moderate expense. In a word, 
care should be taken to avoid foul feed- 
ing, and not to overfeed the animal ; as 
much only should be given as can bo 
consumed at a meal, and the feeding 
ought to be regular, and with each 
supply a little salt should be given. 
Finally, let the pig be kept dry, clean, 
and warm. "Washing the animal with 
soap and warm water, and rubbing it 
down with rough straw or a hard 
brush will conduce greatly to its health, 
and will cause it to fatten on a less 
quantity of food than when it is suf- 
fered to remain dirty, wet, and uncom- 
fortable. 

To pickle various Meats. 
— Pork. When the side of pork has 
had the hams taken off and the re- 
mainder cut into conveniently sized 
pieces, let each one be rubbed with 
common salt, and then set to drain for 
twenty-four hours. Prepare a pickle 
as folloM's : — Boil seven pounds of 
common salt, two ounces of saltpetre, 
and a pound and a half of coarse brown, 
sugar in four gallons of water, boil till 
the scum (which should be skimmed 
off) ceases to rise, let it then stand till 
cold, pack the pork into a clean, deep 
tub, and pour the pickle over ; in about 
six weeks pour off the pickle and boil 
it again, adding two ounces of sugar 
and half an ounce of saltpetre ; this 
pickle will keep sweet for many months. 

To CiTiiE Bacon and Hams. — Rub 
the sides and hams well with common 
salt, let them lie for one day, then make 
the following mixture : — for every forty 
pounds weight of meat take half a 
pound of common salt, thi'ee quarters of 
a pound of bay salt, one ounce and a 
half of black pepper, half an ounce of 
allspice, and two ounces of saltpetre, 
all ground very finely together. Rub 
the meat well with this mixture, and 
let it lie four days, then repeat the 
rubbing and let it lie two days ; on the 
third day pour over it three pounds of 
treacle to the same quantity of meat, 
rub it three times a week for a month, 



Grafl'ni^ is an Art 7vhich doth mend Nlitiitr. 



357 



then hnnj; up ench piece to drain; when 
quite drained, smoke them, or if that is 
not convenient, rub them [over with 
essence of tar, which will give a smoky 
flavour. 

To Pickle Beef. — To one hundred- 
weight of beef take four pounds of 
common salt, six ounces of salprunelle, 
six ounces of saltpetre, and a pound and 
a half of coarse sugar. Poimd these 
all fine in a mortar, and then heat them 
over a slow fire ; rub the meat with 
this mixture while it is as hot as the 
hand can bear, then pack the meat in 
an air-tight cask or tub ; no water is to 
be used ; the meat will be fit to cook 
in twelve days. Tongues are very good 
cured in this way. The pickle given 
for pork is also very good for beet and 
tongues. 

Hambro' Pickle for Beef. — To 
four gallons of water add five pounds 
of salt, four ounces of saltpetre, and a 
qjound of brown sugar ; boil all together 
for two hours, and take oflF the scum as 
it rises. When cold put the meat iato 
it ; boil the pickle again at the end of 
six weeks, and then once every month; 
it will keep good for four or five 
months. Beef used out of this pickle 
is much more delicious than when dried 
or hung. 

To make Brawn.— Take a 
large-sized pig's head, with the cars, 
a set of pettitoes, and two large cow- 
heels. Wash and scrape the head very 
thoroughly, and if it has not been salted, 
lay it into strong brine with a little 
saltpetre in it for twenty-four hours. 
If the head has been cured, soak and 
wash it well in hot water, set it to boil 
with the feet and cowheel until all the 
bones will come out; take a brawn 
mould with a pressor, such as are to be 
had at most of the ironmongers ; put the 
head round the sides of the mould, and 
the feet and cowheel in the middle. 
Some people prefer to cut np all the 
meat into dice, but by either plan it eats 
equally well. Sprinkle a little pepper 
amongst the meat, and lay a bay leaf or 
two on the top ; put a little of the liquor 
the head was boiled in over the meat, 
and screw down the presser. Bake it 



for half an hour ; then let it stand till 
quite cold and firm. 

G r a f t i n g . — This operation is per- 
formed for the purpose of propagating 
the choicer descriptions of fruit trees 
and large shrubs, and in principle is the 
same as the budding of roses, ■which 
has been already noticed. 

A shoot or scion is taken from one 
tree and inserted in the stem or some 
part of another, which is called the 
stock, in such a manner that they unite 
and produce the fruit, or some other 
property of the plant from which the 
scion is taken. By this process varieties 
of fruit are kept from degenerating, 
which they very frequently do if they 
arc grown from seed. It also hastens 
the period of fruit-bearing in the case 
of young stocks, and is frequently the 
means of restoring fertility in the case 
of trees, the fruitfulness of which has 
been exhausted. The operation, how- 
ever, is not confined exclusively to 
fruit trees, but is practised upon most 
hardwooded plants of an ornamental 
character. There are several modes of 
performing the operation. One of the 
most common is to cut with a sharp 
knife a longitudinal section of the 
scion, about an inch or an inch and a 
half in length, and a similar sectioa 
from the stock on which the scion is to 
be placed. The cut surfaces of the two 
are then laid together in such a manner 
that the edges of stock and scion overlap 
each other. They are then bound to- 
gether by matting, and the whole 
covered over with a coating, sufficiently 
thick to exclude the air, of soft clay. 
In addition to this mode there is tongue- 
grafting, which is a modification of the 
mode described already. Cleft grafting 
is done by forming the end of the scion 
to be grafted into a wedge shape, and 
fitting it into a wedge-like opening that 
has been cut in the stock. Inarching 
is another mode of grafting, which is 
frequently used in the case of vines. 
Two plants growing either in the com- 
mon border of the vinery or in pots, 
are brought together and a slice is 
taken off each, with a sharp knife, 
nearly half through their diameter, the 



368 



Fruits thai Blossom first, lu ill first be Ripe. 



cut sections being of the same length. 
Those are then brought together, so 
that at least two of their sides or lips 
are in close contact. A tie is then put 
above and another below the wounds, 
so that the tie that is to hold the wounds 
between the two ties first mentioned, 
may be undone at any time without the 
risk of destroying the embryo union, 
until that union is fairly completed. 
When the vine shows by its vigorous 
growth that it is deriving supplies of 
sap from its new parent, its connection 
with its own roots is at first half severed, 
and at the end of the first season's 
growth finally cut ofi", the two plants 
being henceforth one. 

The Cherry: its uses and 
culture. — The original home of 
this deliciovis fruit is Boncus, in Asia, 
whence it was brought to Italy 73 a.c. 
by the Roman general, Lucullus, and 
was introduced to this country about 
120 years later. It is one of the ear- 
liest of our imported fruit trees. It 
is mentioned by Lidgate, an English 
poet, who wrote about or before 1415. 
It is an exceedingly refreshing fruit, 
whether as a constituent of the dessert 
or in the forms of pies and tarts. A 
fine wine is made from the juice of the 
cherry, and a spirit is distilled from 
the fermented pulp, known in Germany 
as Kixschwasser. The gum -w'hich 
exudes from the tree is equal to gum 
Arabic, and the wood is useful to the 
flute and cabinet maker. The cherry, 
as a rule, luxuriates in a warm, sandy 
soil, in an elevated situation ; but some 
of the best varieties — for example, the 
May Duke — will thrive in all soils and 
aspects. In order to obtain fruit earlj^, 
some of the varieties are planted against 
walls, but all the sorts do well as 
dwarfs or espaliers in general situa- 
tions, and most of them as standards. 
FuU standards should be planted from 
twenty to thirty feet, and small stand- 
ards from fifteen to eighteen feet apart. 
The proper season for planting is from 
the end of October till February or 
March. Varieties of the cherry are 
perpetuated by grafting or budding on 
stocks of the black or red wild chemes, 



and new sorts are procured from cherry 
stones, which are preserved in saud 
from the autumn till spring, and then 
sown. The plants come up the same 
season, but should not be removed till 
the second autumn after soM'ing, when 
they may be transplanted into rows 
three feet apart, the plants being placed 
from a foot to fifteen inches apart in 
the row. Next summer they will be 
fit to bud if intended for dwarfs ; but if 
for standards, they should be allowed 
to stand one or more seasons, generally 
till they are four years old. They 
should be budded or grafted about six 
inches from the ground, the usual way 
being to bud in summer, and to graft 
those which do not succeed the follow- 
ing spring. There are various methods 
of training the cherry when grown on 
walls or espaliers, which must be left 
to the judgment of the grower. Occa- 
sional priming is all that is required, 
the object being to remove any irre- 
gularity in cross placed or overcrowded 
bran';hes, and to take away all cankery 
and decayed wood. 

Vegetable Marrow. — This 
is a member of the gourd tribe. It is 
a native of India, a half hardy annual, 
but produces fruit in the open air in 
this coimtry during the warmest period 
of the summer. It is one of the most 
valuable members of its family, being 
useful for culinary purposes in every 
stage of its growth, and a prolific fruit 
bearer. Its cultivation is simple. Seed 
may be sown in April in a hotbed 
under a frame or hand-glasp. and the 
plants transferred to a favourable 
southern aspect in the open air at the 
end of May. They may also be sown 
under a hand-glass without bottom 
heat at the beginning of May for 
fxiture transplantation, or the seeds 
may be sown towards the end of the 
month in the open ground. They re- 
quire a rich soil ; and may be trained to 
a pole or trellis, or permitted to ramble 
over the soil, the runners being pegged 
down at the joints, where they will 
readily take root. "Water should be 
given copiously in warm weather when 
there is no rairu 



It is Education that forms the Man. 



3^9 



The Abecedarian Coun- 
cil. — Languaga is one of tho greatest 
gilts to reasoning beings, and correct 
use, and a knowledge of it, is a signifi- 
cant mark of cultivation. Among errors 
in speaking, that of defective pronunci- 
ation is the most conspicuous, and this 
frequently arises from a misconception 
of the po^vers of letters, and the modifi- 
cations of those powers under different 
combinations or relationships. The 
hints supplied by the following imagi- 
nary " Council," may probably impress 
the memory of the reader, and correct 
some of the errors hitherto uncon- 
sciously committed. 
That some "errors in speaking" nay 

hence be dispelled 
An Abecedarian Coimcil -was held. 
The A's and the 13's, the C's and tho 

D'P, 
The E's and the F's got in with a 

squeeze ; 
The G's and the II's, the I's, J's, and 

K's 
Had to struggle for places in various 

ways. 
The L's and tho M's, N's, O's, P's, and 

Q's 
Got in where they could — there was no 

room to choose. 
E's, S's, and T's, U's, Y's, Ws, and 

X's— 
To know how tbcy managed, the writer 

perplexes. 
The Y's and tho Z's were the absolute 

last, 
And right in the doorway the latter 

stuck fast. 

A 
A opened proceedings by wishing to 

state 
Of sounds he claimed four, as halt, far, 

fat, and mate, 
Thus varied in length by an easy gra- 
dation, 
Soon on mem'ry impressed by a brief 

application. 
lie owned that he trespassed at times 

on his friends. 
As in xvasp ho seemed (which our 

usage commends) ; 
But they more than retorted, he said, 

with a sigh, 



For many who knew not the use of an I 
Turned ace into iss, and ate into it, — 
Thus, for furnace fumw*, moderate 

moderti .' 

B 
B modestly said he claimed only one 

sound. 
Quite easily formed, as in beauty or 

bound; 
But many so clipped him, that fre- 
quently he 
Ilad to censure the frolics of meddle- 
some P, 
Who, quite out of p'aco, would tum 

bane into pane, 
Of which vulgar intrusion B wished to 

complain. 
Moreover, B said he was " under tho 

thumb" 
Before T, after M, in dibt, tomb, and 

dumb.^ 

C 
C, a regular roam-about, stood forth fo 

say 
That ho often did duty for S and for 

K ; 
And this further confession occasioned 

surprise. 
He mimicked poor Z just in one word, 

suffice. 

D 
D spoke very humbly, and frankly con- 
fessed 
Having only one sound, save Mhen E 

•was suppressed.* 
E 
E claimed four sounds, as in me, met, 

her, there; 
And others when vowels were linted as 

a pair ; 
E was sounded as A in break and 

in steak; 
While in sew and in shew E an 

seemed to make. 
In George sounds with 0, and in 

surgeon with U, 
And kept up the same in the sin.ple 

worHfew. 
In bey, prey, and survey, E sounded as 

A, 

1 B is silent before T, and after M in the 
same syllable. 

s When E, in the termination ed is sup- 
pressed, then D sometimes sounds like T, as 
$niiffed. pasted, faced, packed. 



370 



Di-ink deep, or taste not the Fierian Springy 



And seeming determined to have Ms 

O'vvTi way 
In hovel and s-poTcen E would scarce 

soimd at all, 
"While in chimney and valley E seemed 

almost to bawl ! ^ 
F 
F modostly said he claimed no sound 

but one, 
Save in of he seemed V, and his mission 

■\vas done. 

G 
G claimed but two sounds, one hard and 

one soft, 
Eut he trespassed on F in laughed or in 

covghcd. 
He was hard in get, gear, and soft in 

gin, gem, 
He was silent in night, sigh, gnash, 

gnaw, and in phlegm? 
H 
And now for poor H !' He no sooner 

appeared 
Than the Abecedarians chuctled and 

jeered. 
But H standing his groxind, in a man- 
ner quite heart}'. 
Seemed content to be food for sport 

to the party. 
" I will tell you," said H, " I am fre- 

f^uently wronged 
By being expelled whence I rightly be- 
longed; 
But my very abusers oft compensate 

me 
By letting me in where I've no right to 

be! 
I'm called ' poor letter H,' I must can- 

didl}' own. 
But 1 honestly leave all my compeers 

alone. 
Yet do people expel me from my ^appy 

'ome, 

1 AVhen L M N R precede E in a termina- 
tion, the latter should usually be sounded as 
wooileu, women, flanneZ, syren. 

2 Gr is silent before M or N in the same 
syllable. 

3 H is rather an aspiration than a sound. 
It is properly called an aspirate, pronounced 
with full breath, as her, here, hit. H final, 
preceded by a vowel, is silent, as ah, hurrah, 
•Sarah ; and at the beginning of a word should 
usually be sounded, as hart, host, &c., except 
in heir, hospital, honour, humour, and a few 
others. 



And with me at once to the h.)ospital 

roam ; 
They still do me 'b.)onoitr and h.)umour 

me too. 
And thus pay me much more than is 

]x)onesily due !" 



I claimed but two sminds, as in^« and 

ia.Ji}w, 
A short sound in icit, and a long one in 

ivine ; 
But, as if ev'ry vowel must needs have 

some league. 
Take the sound of two ee's in critique 

and iiitigiie.^ 



J seemed in confusion, and scarce would 

appear. 
Till G-soft encouraged him, saying 

"I'm near!" 
In fact in joy, jasper, 'tis ptizzling to 

see 
The difF'rcnce in soxmd between J and 

soft G. 
For Germany, Gentile, and words like 

congeal 
Seek for J to establish a right of 

appeal. 

K 

K said that he had but a small claim to 
make, 

And even of that, C and Q would par- 
take, 

Since in calm, and in cataract, quadrant, 
and quoir, 

They both did to his keen expression 
aspire.* 



L spoke of his modesty — trespassed on 

none, 
But was frequently silent, in words like 

chaldron.^ 

1 Also like ee in chagrin, mandarin, ton- 
tine, magazine, tambourine, marine, &c. 

2 Quire should be pronounced ktcire. K 
is used where C would sound S, as in kind, 
keen. K is silent before N, in the same 
syllable, as Tcnave, knee, knowledge. 

3 I, is also silent in almond, could, tcotild, 
should, talk, yolk, half, calf, calve. Chaldron 
should be pronounced chadrun. 



A little Learning is a Dangerous thing. 



371 



In psalm was not heard, had in salmon 

no share, 
But in soldier spoke out with emphasis 

clear. 

M spoke of his claim to one uniform 

sound, 
And would not to fetters of silence ho 

bound ; 
lie spoke out like a man, and few things 

would be droller, 
Than to find people leaving him out of 

comptroller. 

N 
N laughingly said that in sin and in 

sinner, 
He played a strong part, and in^iVj, and 

in dinner; 
But in sonff, and in sffwy, in bany, and 

in rant;. 
He escaped through the noso with a 

singular twang. ' 


set the proceedings completely alive, 
By saying of sounds he had no less than 

five ! 
He sounded as A in sought, and in 

wrought ; 
In touch and in rough it was U's sound 

ho caught ; 
In brown and in goicn he appeared as 

OU; 
And became double-o in shoe or canoe. 
With I or with Y in boil or in bog. 
He claimed sound the fifth wth much 

boiftcrousjog." 

P 

P had one simple sound, as in puppet 

and pear, 
But in psallrg, psalm, corps, never 

troubled the car.^ 

Q 
Q said that he had very little to do, 
And never did that unless aided by U.* 

1 N has also a nasal sound in ian^, banquet, 
&C. But is mutp after M in the same syllable. 

3 O takes the sound of U in you, thould, and 
through; and the long sound of U in tcool. 

3 JPh sounds as F in phrase, philotophy , &c. 
P is silent between M and T, as in peremptory, 
redemption, preaumpfuoui. 

* Q is invariably followed by U, as in quote, 
queen, quarter. 



R 

R never was silent but begged to com- 
plain. 
That many from doubling him would 

not refrain, 
But with Irish-like impulse his true 

soxmd would blurt, 
And render him thus : " I hope yourr'o 

not hmrt!" 

S 
Shaped like a serpent, how strange it 

appears. 
That he, like a serpent, should hiss in 

our ears ! 
This suggestion was raised, but shaking 

his head, 
S claimed an alliance with innocent Z.' 

T 
T claimed a sharp sound, as in turn, 

type, and top. 
Yet in bustle or whistle his sound ho 

would stop.' 

U 
U claimed a long sound in mute, unit, 

and suit. 
In victuals or gtiest he was known to 

be mute, 
But he had a short sound in tub, bud, 

and sun. 
Somewhat longer in pull, but again 

short in /"mm.-* 

V 
V had little to say— and it only was 

that 
F was his master, and V was F-flat ! 

W 
"W looked very pompous, his arms being 

outspread, 
And these were the few useful things 

that he said : 

1 S has a peculiar hissing sound in such 
words as iee and leen, but sounds as Z in hit, 
haf, v^c. 

s T is also silent in castle, eclat, hautboy. 
Ti before a vowel sound sh, as in the termina- 
tions Hon, tial, tions, tient. But where pre- 
ceded by s or x, is sounded, as in question, 
it then partakes of the sound of ch, as quet- 
chitit. 

3 U takes the sound of donble-o in cushion, 
cuckoo, butcher, pudding, rue, rude, fruit, &c. 
Before A, has the power of W, when both 
vowels are souuded, as equal, ek-ical, per' 
suade, language, &c. U is silent ia guarantee ; 
is mute also in mctnaller, guess, Ac. BothU 
and E are mnte in tongue, plague, harangue, 
prorogue, &c. 



372 Ah! hoiv dismayed, the Gardener sees his Blossoms all destroyed j 



He was silent in tcrong, wreath, whole, 
and in sivord, 

And his nature was changed when be- 
ginning a word.^ 
X 

X has a sharp sound, as in tax and ex- 
cise — 

(Enough to make tax-payers open their 
eyes !) 

In that good word exemplar)/ then he 
seems flat, 

And many, we fear, are too like him in 
that ! * 

Y 

Y said that I was his intimate friend. 

To each other they oft would their ser- 
vices lend, 

Thus one word very often made use of 
the Y, 

While its relative claimed the good ser- 
vice of I. 

Z 

Z spoke from the doorway, and scarcely 
was heard. 

Yet he modestly wished he might put 
in a word. 

lie claimed friendship with S, and 
sometimes, he said, 

When his friend was too fast, he did 
service instead.' 



Now the Council has ended — what good 

'has it done ? 
Has it given instruction ? or yielded 

some fun ? 
Those Letters, we fear, are in some 

things so malleable. 
That none of the group can he voted 

"infallible." 
But their hints may avail for many 

good uses, 
And save Mother Tongue from some 

common abuses. 
Other rules may be gleaned from the 

learned Grammarians, 
So here's " thanks to the Council 

OP Adsecedarians." 

1 W and Y are eonsoDantgwhen beginning 
words, in other situations they are vowels. 
W, when coming before H, is pronounced asif 
if standing after it — thus where, what, and 
when. 

2 X at the beginning of a word sounds as 
Z, — thus, in Xerxes, Xenophon, Xantippe. 

3 Z bears the same relation to S as v does 
F, B to P, and D to T. 



Garden Spiders, to De- 
stroy. — Various kinds of fruits and 
plants, both in the garden and the hot- 
house, are frequently infested with in- 
sects, such as aphides, earwigs, red 
spiders, and other pests. The vine, the 
peach, the melon, the cherry, the cur- 
rant, and some humbler plants, afford 
them appropriate places of abode, to the 
discomfort of the gardener, and the 
detriment of his fruit. Several modes 
of expelling these pests have been de- 
vised. One of the most successful is 
that of frequently washing the plants 
and fruits hj'^ means of the watering-pot 
and rose. This itself will vastly dimi- 
nish their numbers, and at length de- 
stroy them. Lime-water, however, 
will be found much superior to common 
water for the purpose, care being taken 
that the fluid shall reach the lower sides 
of the leaves, and those parts of the 
twigs and branches in which the insects 
take refuge. Six o' clock in the morning 
is an excellent time to perform this 
work. And when the leaves and fruit 
have been thoroughly washed, care 
should be taken to shade the plants in 
the hot-house or forcing-house, with 
matting, to prevent injury to them from 
the heat of the sun, while they are in a 
wet, cool state. The washing may be 
repeated about three o'clock in the 
afternoon. And it may be here stated, 
that as a precautionary measure, before 
putting plants into frames, the frames 
ought to be well washed, both in and 
out with a mixture of soap-suds and 
chamber-lye, which may be done with 
a brush or a woollen rag ; this will de- 
stroy the eggs of spiders which may 
have been deposited during the pre- 
ceding season. 

To Destroy Insects by 
Fumigation. — The fumigation 
of the greenhouse or hot-house with 
tobacco will be found an excellent plan. 
The smoke should be made strong, and 
allowed to remain for some time before 
opening the door for the admission of 
fresh air. There are various modes of 
fumigating a green-house with tobacco 
smoke, the most common and easy being 
to burn leaves of tobacco in a common 



Much Corn lies luider the Stfaiv that is 7iot seen. 



373 



chafing dish, but this caa only be 
effectual in a small frame or green- 
house ; for larger houses a more elaborate 
apparatus is necessary, and, perhaps, 
the best of these is the fumigating pot, 
a cylindrical-shaped vessel made of 
sheet-iron. Near the bottom a pipe is 
fitted in with a grate at the inner end. 
Jn the lid of the box a pipe is also 
placed to convey the tobacco smoke used 
in fumigation, through an aperture 
made in a square of zinc, in several of 
the sashes of the conservatory, if it is 
large, into the house. Fire is placed in 
the bottom of the box and the tobacco 
or tobacco-paper over the lire. A pair 
of common bellows is then applied to 
the blow hole in the pipe at the bottom 
of the vessel, and the smoke driven up- 
wards through the lid pipe, until the 
house is fully fumigated. Hothouses 
are fumigated in the same way, and 
plant cases in rooms and windows may 
l)e purified of their vermin by an ordi- 
nary tobacco pipe. 

Maize, to Cultivate as a 
Vegetable. — There is no vegetable 
used in England more delicious than 
the maize, or Indian corn, so common 
in America. It is boiled when almost 
ripe, and eaten from the cob with salt, 
popper, and butter. The corn grows 
without the least trouble, all over 
Canada, and ripens quite as well as in 
the tropics, and there is no reason why 
it should not be grown iu England, at 
least as far as the stage when it is 
required to be used as a vegetable. 
So long ago as 1829, Cobbett grew 
Indian com and ripened it in his 
garden in Surrey, and others have 
since followed his example. We have 
Eceii the common Indian com grown 
and ripened without any diificulty, 
merely as an experiment, in gardens 
in the South of Ireland, and if its 
excellence as a vegetable were more 
known, it would surely become as com- 
mon as cucumbers, vegetable marrows, 
&c., which require more care in the 
culture. Maize may be raised either 
iu a slight hotbed ; or in the open 
ground, about the middle of April, but 
if the season be a late one the sowing 



should be deferred until the first week 
in May. It is a good plan to make 
three or four sowings up to the middle 
of May ; the earlier will, however, 
generally prove the better plants. 

To Gkow Maize in the Opex 
Ground. — Mark a circular spot a foot 
across, dig out the earth about six 
inches ; in this make three holes, and 
into each hole drop two grains of corn. 
When they come up, draw out the 
weakest plant, leaving the other; trans- 
plant the weaker plants into a similar 
round pit, and also those that have been 
raised in the hot-bed. 

The reason for making sunk beds to 
receive the seed is, that the corn re- 
quires earthing-up as it grows, and it is 
better to avoid, if possible, making un- 
sightly heaps round its stems ; also, the 
surrounding earth proves a protection 
to the plants in their most tender state. 
The after cultivation of the two sow- 
ings is the same ; during dry weatlur 
liberal watering with weak manure 
water, and earthing-up from time to 
time as the plants progress. 

To those totally unacquainted with 
the appearance of the corn when grow- 
ing, it may be stated that the bamboo- 
like stem of some of the finest plants is 
about two inches in circumference at 
the base ; the leaves come in the form 
of long ribbon-like grass, falling over 
gracefully towards the stem. The 
height of the tallest plants is about 
seven feet to the extreme top of the 
flower. The stem is jointed at equal 
distances, about six inches apart ; it 
tapers elegantly to its highest point, 
and there throws out a cluster of flowers 
greatly resembling a bunch of pale 
green wheat. The centre flower shoots 
straight up, the rest falling in a grace- 
ful group around it. 

While the flower is expanding, it 
will be noticed that the stem has at 
many of the lower joints become per- 
ceptibly thicker, and on either side, 
alternately, will be seen what appears 
like a mass of closely-folded leaves. 
This is the "cob," as it is called in 
America, or, to use more English 
phraseology, the ear of com. 



374 



A Cake eaten in Peace, is worth two in Trouble. 



As the flower comes to muturity, 
and begins to shed its pollen, a mass of 
filaments, very like a skein of beautiful 
pale green floss silk, will appear at the 
end of the leaves which enfold the cob. 
When the threads have changed colour, 
and begin to shrivel, the cob is ready 
for cutting as a culinary vegetable. 
It requires boiling from half to three- 
quarters of an hour. 

Each plant will bear from three to 
seven cobs. The first which make 
their appearance are nearest to the 
flower, and the finest. The plant bears 
only a leaf at each of the five topmost 

i'oints ; and those of the plants which 
lave only three cobs, usually have 
these cobs much finer than the plants 
that have five or seven. Many of the 
plants grow with only one stem ; others, 
when from about a foot and a half to 
two feet high, throw out a shoot on 
each side ; these should be cut away. 
Those plants which have come without 
side shoots, and those from which they 
have been cut away, will bear the 
finest cobs. The plants with the side 
shoots left to grow are the most orna- 
mental. As a vegetable, maize or In- 
dian com is profitable, and to most 
palates a great delicacy, and, as an 
ornamental plant, no one can deny 
its beauty. 

Cakes made from In- 
diaxi Corn. — Hoe Cakes. — Of 
hoe cakes, all acquainted with " Uncle 
Tom's Cabin," or nigger literature, 
have heard. Hoe cakes, which are very 
wholesome, are made by scalding any 
quantity of Indian meal with half the 
quantity of boiling water ; butter and 
salt being added according to taste. 
The cake is baked in a well-greased 
tin, and a relish fit for any table Avill 
be the result. 

Indian Cakes. — A pourd of butter, 
a pound and a half of sugar, six eggs, a 
teaspoonful of ginger, and the same of 
cinnamon ; three pounds and a quarter 
of fine Indian meal, and a quarter of a 
pound of flour. Bake in small tin 
moulds, and eat when cold. 

Johnny Cakes. — Make a thick bat- 
ter of Indian meal, butter, and warm 



water ; moiild it in the hand into small 
cakes, rubbing a good deal of flour in 
the hand to prevent their sticking. 
These cakes are fried in butter or lard ; 
when browned on one side, turn the 
other. They take about twenty minutes 
in cooking. Eat them hot, with butter 
or treacle. 

The Meal /or these cakes is ground 
very fine, and dressed a second time, 
thus removing part of the husks. This 
makes it much more smooth and pala- 
table than the common Indian meal. 

Useful Receipts for 
Cakes. — A Currant Pound Cake. 
— Take one pound of best currants, 
washed and dried ; one pound of sifted 
sugar; one pound of dried and sifted 
flour; and one pound of good fresh 
butter, half a pound of citron, cut into 
thin strips, and ten eggs well beaten, 
yolks and whites separately ; wash the 
butter with a wooden spoon in fresh 
water, then squeeze it in a clean cloth, 
beat it in a deep pan to a cream, then 
add by slow degrees the other ingre- 
dients, beating always the same way. 
When they are all mixed in, add a largo 
glass of brandy, with a teaspoonful of 
lemon essence in it ; line a cake tin with 
buttered paper, and bake in a quick 
oven. 

Almond Bride Cakes. — Take three 
ounces of sweet almonds and half an 
ounce of bitter ; blanch and pound them, 
add a tablespoonful of ratafia, a quarter 
of a pound of butter (creamed), a pound 
of dried flour, and half a pound of sifted 
sugar ; wet with M'hites of eggs, and 
bake in buttered tins. 

Derby Short Cakes. — Rub half a 
pound of butter into one pound of flour, 
and mix one egg, a quarter of a pound 
of sifted sugar, and as much milk as 
will make a paste., EoU it out thin, 
and cut out the cakes with the top of a 
wine-glass. Put the cakes on tin plates 
strewed over with sugar, and bake for 
ten minutes. 

Scotch Short Bread. — Take two 
pounds of dried and sifted flour ; mix 
into a pound and half of it, a quarter of 
a pound each of candied peel, sifted 
sugar, and blanched s^eet almonds, cut 



/'// 7iiakc Assurance doubly sure, and take a Bond of Fate. 575 



into small bits ; melt a pound of fresh 
butter, and when cool, pour it into the 
flour, ■working it up with the hands, 
using the remainder of the flour to 
work it with ; form it into a large 
round nearly an inch thick, cut this 
into four pieces, pinch each piece neatly 
round the edge, strew carraway comfits 
over the top, lay the pieces on -white 
paper, floured, and then on baking- tins ; 
bake in a moderate oven. 

luisH Seed Cake. — Beat eight 
ounces of fresh butter to a cream, mix 
into it by degrees a pound of sifted 
sugar, twelve ounces of dried flour, 
nine eggs well beaten, a tablespoouful 
of ratafia, an ounce of good whole carra- 
way seeds, and a teaspoonful of lemon 
essence ; bake in a tin lined with well- 
buttered paper in a quick oven. 

llicE Cake. — Take half a pound of 
rice floiir, half a pound of best flour, 
half a pound of powdered loaf sugar, 
and seven eggs, the yolks and whites of 
which must be well beaten separately, 
the rind of a lemon grated, and half a 
pound of butter. Beat all well together 
for rather more than half an hour, butter 
a pan, fill it, and bake for three-quarters 
of an hour. 

Cream Cakes. — The whites of three 
eggs, one drop of essence of lemon, and 
as much powdered sugar as will thicken 
them ; whisk the whites to a dry froth, 
then add the powdered sugar, a tea- 
spoonful at a time, until the egg is as 
thick as very thick batter. Wet a sheet 
of white paper, place it on a tin, and 
drop the egg and sugar on it in lumps 
about the shape and size of a walnut. 
Set them in a cool oven, and as soon as 
the sugar is hardened take them out. 
With a broad-bladed knife take them 
ofi'the paper, place the flat parts of two 
together, and put them on a sieve in a 
very cool oven to dry. 

Life Assurance. — The duty 
of making provision for one's family is 
of universal obligation, and is admitted 
to be so by every class of the com- 
munity. But, although the daily avo- 
cations of mercantile or professional life, 
may afford the head of a family the 
means of performing this duty with 



tolerable success, during a period of 
health and activity ; it too often hap- 
pens that the provision made does not 
anticipate the contingency of death, by 
which those for whom we so industri- 
ously labour, may at any hour be 
plunged in grief, rendered doubly bit- 
ter not only by pecuniary troubles, but 
perhaps by absolute want. No man 
inspired with genuine affection for those 
dependent on him, no man acquainted 
with the duties incumbent upon him, 
can regard, without anxiety, the very 
possibility that such aggravated domes- 
tic cidamity may befall those, for whoso 
benefit he is daily toiling with anxious 
solicitude. Now Life Assurance affords 
a most just and admirable method of 
warding off evils other\vise inevitable. 
Happily this is so well known, tliat 
arguments in evidence of it are unneces- 
sary. But there is one question con- 
nected with the subject of the deepest 
importance, viz., the solvency and sta- 
bility of the Company, Society, or 
Association to which we trust for the 
performance of the momentous objects 
we have in view. Unquestionably, on 
this subject, some legislative measuies 
have been very greatly required ; and 
we are happy to find that an Act of 
I'arliament has recently been jjassed, 
which we earnestly trust will be pro- 
ductive of most beneficial results, its 
title is " The Life Assurance Com- 
panies Act, IS70," and its purpose is 
to "Amend the Law relating to Life 
Assurance Companies." This Act con- 
tains 25 Sections, together with six 
schedules, all expressly intended to as- 
certain the stability of any Assurance 
Companies that may in f utui-e be formed. 
Referring our readers to the Act itself 
for minute details, we shall content our- 
selves with bringing under their notice 
some of its more important provisions. 
"Every company established after 
the passing of this Act . . . shall 
bu required to deposit the sum of 
£20,000 with the Accountant-General 
of the Comt of Chancery . . . and 
the Accountant-General shall return 
such deposit to the company so soon as 
its life assurance fund accumulated out 



376 



How far this Candle can shoiv his Beams ! 



of the premiums shall have amounted 
to £40,000." 

The necessity of this deposit M'ill it- 
self have a salutary eifect, but in addi- 
tion to this, several of the other sections 
of the Act are hardly less important. 
The seventh section contains the fol- 
lowing :— " Every company shall once 
in every five years, if established after 
the passing of this Act, and once every 
ten years if established before the pass- 
ing of this act, or at such shorter in- 
tervals as may be prescribed by the 
instrument constituting the company, 
or by its regulations or by-laws, cause 
an investigation to be made into its 
financial condition by an actuary, and 
shall cause an abstract of the report of 
such actuary to be made in the form 
prescribed in the fifth schedule to this 
Act." 

Before the end of 1872, and subse- 
quently within nine months after each 
investigation into its financial condition, 
each company shall prepare a statement 
of its life assurance and annuity business, 
" in the form contained in the sixth 
schedule to this Act." These statements 
or abstracts are to be signed, printed, or 
deposited with the Board of Trade, and 
copies are to be given to " every share- 
holder and policy holder of the com- 
pany." A penalty of £50 will be in- 
curred for every day during which any 
conipanv does not comply with the 
requirements of this Act, and any person 
•who signs any statement or document 
required by this Act, and which is in 
any particular false, shall be liable on 
conviction to fine and imprisonment, 
" or on summary conviction thereof to 
a penalty not exceeding fifty pounds." 
These important provisions will, it 
cannot be doubted, go far to render 
future companies perfectly secure, and 
the new enactment will therefore con- 
fer upon the public an inestimable boon, 
by rendering the provisions which the 
insurer makes for one of the most im- 
portant objects of his existence perfectly 
certain. 

"Age next birthday." This is one 
of the questions which insurance ofiices 
require those about to insure their lives 



to reply to. Let us beg our readers to 
consider the very great importance 
which attaches to this question. In- 
stances have occurred in which most 
grievous hardship has been inflicted 
upon the representatives of persons in- 
sured, by oversight or mistake on this 
subject; insurance ofiices have some- 
times refused to pay policies, however 
long they may have been kept up, 
merely because no satisfactory evidence 
could be obtained of the exact age of 
the person deceased. Let us suggest 
to our readers that all such injustice 
and hardship can be rendered impossible 
by having the age of the person insured 
certified at the outset, and admitted and 
endorsed on the policy itself. 

Ozokerit Candles. — Wehave 
no doubt that many of our readers, 
particularly those of the fair sex, have 
been sorely perplexed for some months 
past, at the mysterious announcement 
of " Ozokerit patented," which has oc- 
cupied a prominent place in every 
newspaper, magazine, and periodical of 
any repute. Speculation has been rife 
on the subject, and even bets have been 
exchanged ; some holding that it 'Was a 
scent, others a species of corn flour, a 
disinfecting fluid, food for infants, and 
it has even been averred that it was 
some new and wonderful description 
of sewing machine, that would cut out 
and make clothes by itself, on simply 
turning a handle. 

Just before going to press, we find 
that the proprietors have in some mea- 
sure elucidated the mystery, but as 
many of our readers, especially where 
resident abroad, may not have seen this, 
we shall try to give a proper explanation. 
Ozokerit, then, is a new kind of candle, 
patented and manufactured by Messrs. 
J. C. and G. Field, from a new descrip- 
tion of mineral wax, found in the Ural 
and Carpathian mountains, the borders of 
the Caspian Sea, Russia, and Persia. The 
name "Ozokerit" is derived from the 
Greek particle Ozo, "I smell of," and 
Keros, " wax." The substance closely 
resembles the pure spermaceti; it has 
the bluish white flame of the parafiine, 
but very much larger in volume, and as 



Hunger dares not enter the Working Woman s House. 377 



it is not only extremely hard and un- 
bending, but possesses illuminating 
powers of extraordinary brillianc)', the 
candle seems admirably adapted for use 
in warm climates, assemblies, balls, &c., 
■whilst its moderate price, fifteen pence 
a pound, places it ■within the roach of 
all families, who do not, or may be un- 
able to use gas. 

Messrs. Field have been so eminently 
successful in their previous improve- 
ments in candles, that wo feel assured 
the " Ozokerit Candle," like its prede- 
cessors, will secure a large amount of 
public favour. 

Needlework. — Tattino ou 
Fkivolite. — This is an old stylo of 
work revived, and its principal merit 
consists in the strength of the edgings 
that are worked in it. The work can 
be made of great fineness, but what it 
gains in beauty it loses in strength ; it 
is, however, fashionable, and is a grace- 
ful mode of occupying white and deli- 
cate bands. 

The Imi'lements for tatting are an 
ivorj' ortortoiseshcll shuttle, with a gilt 
pulling pin and a ring attached to the 
pin by a chain ; tliis pin is used for 
drawing the thread through the little 
loops called picots by which talting is 
joined. 

The Cotton may be any strong 
and yet soft make; tine crochet or ma- 
chine-sewing cotton is suitable for this 
purpose. 

The Stitch. — In ordinary tatting 
there are tico stitches used to make o/ij 
stitch ; it is therefore c:illed double 
stitch, and consists of what are known 
as French stitch and English stitch. 

To itECiiN to learn to tat, fill the 
shuttle with cotton in the same way 
that a netting needle is filled, leave 
about a yard or rather less of the end 
loose ; take the cotton, a few inches from 
the end, betM'een the first finger and 
thumb of the left hand ; pass the cotton 
over the first three fingers of that hind 
and lay it across the end akcady under 
the thumb, thenholdboth togetherunder 
the thumb, allowing room for the fiee 
movement ofthe three fingers nowunder 
the cottonloop. Take the shuttle between 



the first finger and thumb of the right 
hand, let the cotton fall loojely over tiie 
back of the left hand, and pass the 
shuttle under the loop of cotton between 
the first and second fingers of the left 
hand, passing the shuttle frani you 
under and \ipwards, then draw the 
shuttle tight, and form the knot by the 
left hand thread on the shuttle thread, 
if this is not done the loop will not draw 
up when finished; this forms the 
French stitch, the one half of the 
double stitch. Proceed then to form 
tlie other half, the English stitch, in 
the following manner : — Let the thread 
fall towards you, jtul the shuttle over 
the left hand thread, and pass it under 
and downwards towards you between 
the first and second fingers of the left, 
hand, draw the shuttle tight as before ; 
this forms one double stitch. 

To MAKE A PicoT, iwist the purling- 
pin in the left-hand thread close to thj 
last-formed stitch, make a double, then 
take out the pin, leaving a small loop 
called a picot. 

To joi.v the loops. Ilaving made a 
picot in the first loop at the point of 
jimction, when you come to a corre- 
sponding stitch on the second loop, draw 
with the pin, the left-hand thread 
through the first picot, in a sufficiently 
large loop to admit the shuttle, pass it 
through, then draw the left hand thread 
tight again and continue the work. 

In wokkino with two threads, fill 
the shuttle without cutting the thread 
oS" from the reel ; the reel thread is used 
in the connecting bars in several pat- 
terns, particularly in edgings. 

Tatting Edging, Ko 1. — This is 
worked with a single thread, and forms 
a trefoil. 

First Oval. — Make a loop, and work 
three double, one pieot three double, 
one picot three double, one picot (two 
double, one picot four times repeated) ; 
three double, one picot, thiee double, 
one picot, three double, draw up. 

Second Oval. — Commence close to 
last ; make a loop and work three double 
into last picot of first oval, three double, 
one picot, three double, one picot, (two 
double one picot, six times), three 



378 



How sad it is to sit and Pine, 



double, one picot, three double, one 
picot, three double, draw up. 

Third Oval. — Three double, join into 
last picot of last oval, and work the 
same as first oval. Kow fasten off, and 
commence as from first oval, but join 
at the thirteenth double into fifth picot 
of last oval, and continue as before. 
Work the edge in crochet, with one 
single chain into three picots of small 
ovals, and two chain between each 
oval 

Tatting Edging, No 2. — This pat- 
tern is worked with two threads. 

First Oval. — Three double, one picot, 
three double one picot, three double 
(one picot, two double five times), three 
double, one picot, three double, one 
picot, three double, draw up tight. 
Now take the reel thread, and work 
on it six single, one picot, six single, 
draw it up and commence another oval 
with the shuttle thread, in this manner, 
three double, join into last picot of last 
oval, three double, join into next picot, 
three double (one picot, two double five 
limes), three double, one picot, three 
double, one picot, three double, draw up 
and lake up the reel thread as before. 

Make an edge by working into the 
first picots made by the reel thread one 
single crochet, three chain, one single 
crochet into the loop joining the oval. 

Tatting Edging, No. 3. — This is 
worked in two rows. First row double 
thread, commence by making with the 
shuttle thread first oval *, three double, 
one long picot (thiee double one 
picot four times), three double, one long 
picot, three double, draw up. Now 
work upon the reel thread, six single, 
one picot, six single, draw up and com- 
mence another oval, three double, join 
into last long picot of former oval, three 
double, one picot, three double, one long 
picot, three double, draw up, and again 
take up the reel thread and repeat from 
first star. The second row or edge is 
worked with double thread *, draw it 
through first short picot of large oval, 
and fasten, two double, one picot, two 
double, one picot, two double, one picot, 
two double, draw the shuttle thread 
through next picot of oval, and continue 



until four picots are filled, two double, 
draw the shuttle thread through centre 
picot of small oval, two double, and 
repeat from *. The edge is worked in 
crochet as in No. 1 . 

Hints on Dinner-Table 
Decorations. — The following ad- 
mirable hints for dinner-table decora- 
tion appeared some time ago in the 
Queen newspaper. "We now present 
them to our readers almost without 
abbreviation. 

" There are few houses now in which 
dinners d la Russe have not gained 
favour, either to the full or else to the 
modified extent ; both require the table 
to be prettily decorated with flowers, 
ferns, and fruit, and oifer an excellent 
opportunity for the good taste of the 
owner to be displayed in arranging 
them. "What a pleasant contrast a din- 
ner-table of the present day offers to 
those of our grandfathers, when the 
eyes and nose were alike annoyed by 
the ponderous coutses set before them ! 
Now we have bright sweet flowers and 
cool-looking ferns before us, with per- 
haps a tiny fountain in the centre of the 
table, or one of those loose blocks of 
ice that have become so general and 
fashionable an ornament Not only 
are our eyes rested and gratified by the 
sights and scents of some of nature's 
most charming productions, but our 
personal comfort is decidedly increased, 
the temperature being kept much lower 
by the hot dishes being away from the 
table, and by the evaporations from the 
flowers, fountain, or ice blocks. 

" Perhaps a few hints on dinner-table 
decorations may be found useful and 
acceptable by those who take pleasure 
(and who does not?) in seeing their 
tables prettily arranged, and therefore I 
place my experiences at their service. 
Every one has heard of, and many have - 
seen, those lovely "looking-glass" ■' 
tables, in which a sheet of glass is ex- " 
tended the whole length and width of 
the table, only leaving sufficient room 
for the plates, wine-glasses, &c. The 
edges of this sheet of glass are hidden 
by moss, with flowers placed in it ; or, 
stiU prettier, by long wreaths of flowera 



The long Half-hour before we Dine. 



179 



and drooping leave?, placed in naiTow 
green fin irays; these are about an 
inuh wide, and, being filled with damp 
sand, the flowers remain in their 
natural brilliance for the whole even- 
ing. This tabic, of course, was a costly 
thing ; but a short time ago I saw a 
modification of it, which is within the 
reach of all. This M'as a round (or 
oval, if it suits the table better) piece of 
looking-glass, about two feet in diame- 
ter, and encircled by a ring of brilliant 
flowers and leaves ; the flowers were 
placed in one of the green tin trays 
that I have alluded to, which was about 
two inches deep, and rather more in 
width. These tiays can be made at a 
very trilling cost by any worker in tin, 
and should bo painted green before 
being used. A very pretty centre for 
the table might be arranged by placing 
the piece of looking-glass on a stand, 
and placing ring alter ring of flowers, 
resting one on the inside edge of the 
other, until a pyramid was formed, 
concealing the wooden stand, and hav- 
ing for its apex the lake of looking- 
glass. 

" Nearly every one has one or more of 
those lovely clear glass vases, generally 
known as " Exhibition" vases. Theso 
universal favourites have but one fault, 
but that is a terrible one — their fragile- 
ncss. The least careless touch or vio- 
lent shake, and the slender stem snaps. 
There are now made similar vases in 
laskctworlc, which, ^\■hile retaining all 
the prettiness of their relatives the 
glass ones, possess nothing of their 
aptitude to break. They are lined with 
tin, to hold the M'ater. A white painted 
wicker one, with gold lines, would look 
very pretty in the middle of a luncheon 
table; or, for common use, plain M'hite 
or brown wicker. Any basket shop, 
too, will furnish prettily made baskets 
with handles, and lined with tin. In 
these you can place a small pot of 
flowers or ferns, hiding all with plenty 
of moss ; and they would look very 
pretty on either end of a sideboard. At 
Weston-super-Mare, near Bristol, there 
is a manufactory of terra-cotta, well 
worthy of being visited and examined 



by all who like to have pretty things 
for their pet plants, whether on tables, 
in conservatories, or in gardens. Every 
imaginable thing is made here ; but I 
must especially mention the baskets, 
flower-pots, and saucers for mosses and 
ferns. The designs are beautiful, and 
there is something in the colour of 
terra-cotta which seems to set off the 
lovely green of the ferns and mosses, as 
well as the brighter hues of the flowers. 

" There are all kinds of devices for 
hiding the pots in which flowers are 
growing when placed on a table. One 
of the most useful things is certainly 
the expanding cover, made of crossed 
pieces of wood, and which will fit any 
flower-pot. They can be bought al- 
most everywhere, and for the trifling 
sum of Is. to Is. 6d., so that they are 
within the reach of all. However, 
many people prefer to see the work of 
their own hands before them, and for 
their benefit I will mention one or two 
other things for hiding the flower-pots. 
One is very much like the expanding 
covers 1 have just mentioned, but is 
made of folded slips of letter paper, fast- 
ened where they cross by tufts of scarlet 
wool ; the letter paper is folded much 
as if it was going to be made into 
"lighters," only in four folds instead 
of three. Another very easily made 
one is done by cutting a sheet of thin 
cardboard, or rough drawing paper, 
into a little larger shape than the flower- 
pot it is destined to cover ; close it at 
the side, paint it dark green, and then 
sew closely all over it bunches of that 
pretty bright dark green moss that 
can be bought very cheaply at any 
florist's. Care must be taken that 
the moss is thickly sewed on, and does 
not show the cardboard. The effect is 
excellent, and the cost trifling. Wire 
flower-stands might have the sides 
lined in a similar way. 

" At some tables (though the fashion, 
I am sorry to say, prevails more in 
France than England) charming little 
bouquets are laid on each guest's plate, 
or placed in the champagne glass. 
Every one seems pleased to receive such 
a sweet welcome, and they are speedily 



38o 



A new Broom stveeps Clean. 



transferred to the dresses of their fair 
recipients, or to the button-holes of the 
sterner sex. As a gentleman now 
hardly considers himself dressed "point- 
device " without his button-hole bou- 
quet, perhaps a few words on making 
them up may be acceptable to my fair 
readers. Provide yourself with plenty 
of fine wire, and with this fix securely 
the petals of any rose, rosebud, or 
camellia that you may he going to use ; 
driving the wire across the bottom of 
the rose, straight through, and bringing 
the ends of it down the stalk. For 
geraniums, azaleas, &c., a drop of the 
stiffest gum in the centre of each flower 
will keep their bright petals from fall- 
ing. Always hack the bouquet with 
some leaves of the fancy-edged gera- 
nium, then the rose or buds, or camel- 
lia, or whatever you are going to use ; 
then a tiny spray of maidenhair fern, 
and some heliotrope or Parma violets, 
or any little flowers that the season 
may give you, and with another bit of 
fern your bouquet is complete. Eound 
each flower as you add it put a twist of 
wire to keep all firm." 

Brooms, or S^Areeping 
Brushes.— These articles of house- 
hold furniture, wbich are in constant 
requisition, are made of various mate- 
rials, such as cane, hair, whalebone, 
&c., and are all too well known to 
require specific description. Those 
made of the inside of the canes called 
rattan, after the outside has been 
stripped off for the seats of chairs, are 
very eff'ective and durable, and have 
the merit of being cheap. One of the 
most recent and ingenious inventions 
is Kent's " Patent Champion Sweeper." 
The brush, which is made of bristles, 
is placed on a cylinder, and connected 
with it are two rollers, by which it is 
made to revolve as it is pushed over the 
carpet. It sweeps the dust into a pan, 
which is closed, so that the dust is col- 
lected without being diffused over the 
apartment. The contrivance is pre- 
cisely similar in princij^le to the mow- 
ing machine. It has the merit of being 
ingenious, and is suitable to the pur- 
pose of sweeping the dust where it is 



particularly desirable that it should not 
be scattered; but the instrument is 
heavy, and servants are extremely apt 
to let them get out of order. A modih- 
cation of these s^veepers has been made 
for the purpose of sweeping billiard 
tables, which is said to be a complete 
success ; and it supplies a want that 
has long been felt, the difficulty of 
sweeping the dust thoroughlj^ off a 
billiard-table being very great, in con- 
sequence of the dust and flue collecting 
at the ledges and corners, in spite of 
all the care that is taken to keep them 
closely covered. 

Crimping and Goffering 
Machines. ^These pieces of me- 
chanism have been invented for the 
purpose of producing the plaiting or 
fluting on friUs, with much greater 
regularity and expedition than can pos- 
sibly be done by the hand goffering 
machines. The work is perfurraed by 
grooved rollers, which are heated and 
tiu-ned bj' the handle after the articles 
to be plaited have been placed between 
them. In the goffering machines the 
grooves are larger and less regular than 
in those used merely for crimping. 
These machines are well adapted lo 
those establishments where a large 
quantity of such work has to be done, 
but in private households they are 
much less necessary. 

Bellows. — The common bellows 
is a well-known contrivance for blow- 
ing the fire, and is not only simple and 
ingenious, but of great antiquity. Its 
structui-e is so familiar to us, that it is 
hardly necessary to describe it. The 
double bellows commonly used in a 
forge has been occasional^ made for 
domestic use, but it is found too heavy 
for the purpose. It has the advantage 
of producing a continuous stream of 
air. Clarke's patent blower is a great 
improv(Jiuent on the old-fashioned 
bellows ; it is light and cheap, and 
also produces a continuous blast, which 
blows lip the fire much better than the 
common instrument. 

To make a Devil. — Cut up 
thin slices of any cold meat, fowl, or 
kidneys ; lay them in a shallow dish, 



What ! can the Devil speak true ? 



381 



and pour over them the following: 
One teaspoonful of powdered mustard, 
two teaspoonfuls each of Worcester 
sauce and mushroom ketchup, one tea- 
spoonful of Chili wine or vinegar, half 
a teaspoonful of Cayenne, a teaspoonful 
of salad oil, or small piece of butter if 
there is no fat on the meat ; a teaspoon- 
ful of lemon juice, and a wineglassful 
of Claret or Burgundy. Set the dish 
in the oven, and stir the meat about in 
the same for a quarter of an hour. 

To make a Grill. — Mix io a 
teacup equal quantities of mustard, 
ground pepper, and vinegar. Take the 
legs and gizzard of a turkey, or some 
beef or mutton bones. Slit the meat 
down to the bone, and fill the slits with 
this mixture, rub it well in all over the 
meat, then broil over a very clear fire. 
Yorkshire Pudding.— Break 
a good-sized egg into a basin with 
three tablespoonluls of flour, mix it 
well, then add milk by degrees ; the 
batter must be well blended, and about 
the thickness of rich cream. Have the 
tin ready with a little warm dripping 
in it from the joint that is roasting. 
Pour in the batter, then put it into the 
oven for a quarter of an hour, to set it ; 
take it out and lay it slanting towards 
the fire under the joint for half an 
hour. Pour oif the dripping and serve. 
This recipe makes about a pint of 
Yorkshu'e pudding. 

Frangipani. — Take six bitter 
and a handful of sweet almonds ; pound 
them as fine as possible in a mortar 
vvith a tablespoonful of rose water, add 
a quaiter of a pound of powdered 
sugar, a tablespoonful of flour, the 
yolks of two eggs, half a lemon peel 
grated fine, one spoonful of orange mar- 
malade, and the same quantity of 
chopped peel, and a little nutmeg : mix 
all together with half a pint of good 
cream. Line a baking tin with a thin 
light paste, laying a thicker bit round 
the edge, put in the preparation, bake 
in a moderately hot oven for about 
half an hour. 

Cheese Strav/S. — Take a 
quarter of a pound each of flour, butter, 
grated Parmesan cheese, and a little 



salt and cayenne pepper. Mix these 
together with an egg. EoU out the 
paste thus made about half an inch 
thick, and cut it into strips about three 
inches l<mg and half an inch broad. 
Bake in a moderate oven, and serve, 
piled on a napkin, hot. The same mix- 
ture may he made into flat biscuits, in 
fancy shapes, as a variety. 

Fried Ramequins.— There 
is no mode in which cheese is presented 
at table so common as in ramequins, 
which may be varied according to taste. 
When fried, they are generally prepared 
by putting into a stewpau a quarter of 
a pound of rich cheese sliced thin, and 
two ounces of butter. Shake the pan 
round till they are melted and mixed ; 
then add the frothed whites of three 
eggs, beat all together ; put into the 
frying-pan small squares of bread on 
buttered paper ; poiir the mixture upon 
the pieces of bread, lay them in butter 
for five minutes, drain them on a nap- 
kin, brown slightly with a salamander, 
and serve hot. 

Ramequins "with An- 
chovy. — Put into a stewpan a quar- 
ter of a pound of grated mild rich 
cheese, a quarter of a po\md of butter, 
an anchovy cut very small, and a glass 
of white wine ; stir in, as it simmers, 
two tablespoonfuls of floirr, or as much 
as will form a paste ; then transfer the 
paste to a pan, and beat up with it as 
many beaten eggs as the paste will im- 
bibe, without becoming too thin ; then 
mould it into the form of small eggs, 
brush over with egg, and bake a quarter 
of an hour to a golden brown. 

The Dormouse, and 
how to keep it. — This gentle, 
but rather stupid little pet, appears to 
partake of the nature both of a squirrel 
and a mouse ; in habits resembling the 
former much more than the latter. 
They are natives of the south of 
Europe and north of Africa ; one 
species only is indigenous in England. 
They are very gentle, and easily tamed, 
and are often kept for years in a cage ; 
which, however, must he warm and 
very clean. Their natural food is 
beechmast, acorns, nutp, grain, &c. 



382 Physic is the Substitute for Exercise and Temperance. 



They hybemate like squirrels, but on 
mild days in winter they wake up and 
take food. The floor of the cage should 
be spread with fresh sand every day, 
and the sleeping-box filled with soft 
moss or dry grass. This should be fre- 
quently changed. In winter, wool 
should be added to the moss, and the 
cage should stand in a moderately 
heated room, as sudden changes of tem- 
perature are often fatal to these little 
creatures. When in confinement, their 
food should mainly consist of hemp, 
canary, and millet seed ; a nut (cracked), 
occasionally an almond or two, a little 
plain biscuit, and a little ripe friiit for a 
treat. If unwell, a small portion of 
white bread and milk may be given. 
Dormice should be handled very gently, 
as they are easily injured ; but, with care 
as to temperature, cleanliness, and fresh 
air and clean water, they will live for a 
long time. 

Remedy for Flies on 
Horses. — As many of our readers 
liave doubtless pitied their horses when 
worried and tormented with flies, we 
give the following remedy, which is 
said to be an excellent one, from the 
Journal of Chemistry: — Take two or 
three small handfuls of walnut leaves, 
upon which pour two or three quarts 
of cold water ; let them infuse one 
night, and pour the whole next morn- 
ing into a kettle, and let them boil for 
a quarter of an hour. When cold, the 
mixture is fit for use. Before the horse 
goes out of the stable, moisten a sponge, 
and let those parts which are most 
iiritable, be smeared over with the 
liquor, namely, between and upon the 
ears, the neck, the flanks, &c. Not 
only the gentleman or lady who rides 
out, will derive pleasure from the wal- 
nut leaves thus prepared, but the coach- 
man, ostler, waggoner, and all others 
who use horses during the hot months, 
will be delighted with the fragrance. 

Epileptic Fits; or, as it is 
commonly called, the Falling sickness. 
This is a complicated disease of the 
nervous system, which has been known 
from the earliest times. 

Symptoms, — The principal symptoms 



of an attack are sudden loss of con- 
sciousness and sensibility. The pn- 
tient gives a loud piercing shriek or 
groan, and falls to the ground, violently 
convulsed and foaming at the mputh. 
The tongue is frequently thrust out 
and bitten, the eyeballs are rolling, the 
pupils dilated and insensible to light, 
the breathing is laborious, and some- 
times almost ceases, the face becomes 
flushed and congested, and the skin is 
cold and clammy. As the attack passes 
off the patient remains insensible, and 
apparently in a deep sleep, with heavy 
breathing or snoring. 

Duration of Attacks. — The dura- 
tion of an attack is from three or four 
minutes to half an hour, or more, and 
the frequency may be as great as two 
or three in a day, ^A"llilst in other 
cases months may intervene betweoii 
the attacks. In many instances a curioua 
sensation is felt creeping up the arm or 
leg, giving warning that the fit is about 
to come on. 

As epilepsy is brought on by a variety 
of causes, it will be necessary to seek 
the aid of a physician ; but during the 
duration of an attack the following 
directions should be followed : — 

Treatment. — The patient should be 
laid on a bed, or on the floor, cart? 
being taken to prevent his injuring 
himself by the violence of the convul- 
sions. Plenty of air is to be admitted 
around him, his clothing should be 
loosened, especially about the neck, 
and a piece of cork or soft wood, it 
possible, be piit between the teeth, ts 
prevent the tongue being injured. 
Dashing cold water over the head if 
sometimes useful when the face is verv 
much flushed. The popular plan of 
giving salt is bad, and should be 
avoided. 

Saturnine Cerate for 
Burns, &c. — Acetate of lead in 
powder, two drachms ; white wax, two 
ounces ; olive oil, half a pint. Melt 
the wax in seven fluid ounces of the 
oil ; then add gradually tho acetate of 
lead, rubbed down with the remainder 
of the oil, and stir the compound with a 
wooden spatula till completely com- 



Throw Physic to the Dogs, I'll fione oj it. 



383 



bined. This ointment is an excellent 
cooling application for inflamed sores, 
excoriations, and burns. It ought to be 
renewed night and morning. 

Turner's Cerate. — Prepared 
calamine and yellow wax, of each half 
a pound ; olive oil, a pint. Melt the 
wax, and mix the oil Nvith it, and add 
the calamine as the mixtiiro cools, 
stirring it constantly till it is cold. 
This preparation is possessed of cooling 
and healing properties, and is of much 
use as applied to ulcers and bums after 
the inflammation has subsided. 

Balsams. — Feiak's Balsam. — 
This preparation is compounded of ben- 
zoin, purified storax, balsam of tolu, 
socotorine aloes, and rectified spirits of 
wine. It is stimulating to the lungs 
and stomach, increases their tone, and 
thus promotes expectoration. It is 
useful in old coughs and asthmatic 
complaints, but not adapted to recent 
coughs. The dose is ti'om twenty to 
forty drops, twice a day on sugar. This 
medicine is well known to the druggist 
under the name of Compound tincture 
of Benjamin. It has been celebrated 
also under the various names of Tur- 
lington's Balsam, "Wade's Drops, Com- 
mander's Balsam, and Jesuit's Drops. 

Balsam of Honey. — Balsam of tolu, 
one ounce ; gum storax, one drachm ; 
purified opium, fifteen grains ; best 
hone}', four ounces ; rectified spirits of 
wine, one pint. Digest them together 
for a week, and strain the liquor. This 
prescription is of great use in colds and 
habitual coughs, unaccompanied by 
feverish symptoms. The dose is from 
one to three teaspoonfuls occasionally. 
i This medicine is understood to be 
identical with what is known as Sir 
John Hill's Balsam of Honey. 

Electuarle s.— These are 
chiefly mixtures of vegetable substances 
combined with syrup or honey, so as to 
be of a moderate consistence, neither 
liquid nor solid. The object of such 
preparations is to secure a vehicle, by 
which medicines may be administered, 
60 that their taste may be covered by 
the mixture with which they are com- 
bined. 



Aperient Electuary.— Cream of 
tartar, one ounce ; milk of sulphur, one 
ounce; sub-borateof soda, two drachms 
and a half; syrup of ginger, of suiR- 
cient quantity to give the required 
consistence. The dose is one or two 
teaspoonfuls at bedtime. This will be 
found a mild and exceUent laxative, 
and often is of great use in uterine 
obstructions. 

Lenitive Electuary. — The mode 
of preparing this electuary is the fol- 
lowing : — Take of the best senna leaves 
reduced to a fine powder, four ounces ; 
pulp of prunes, one pound; pulp of 
cassia, a quarter of a pound ; pulp of 
tamarinds, three ounces ; treacle, a pint 
and a half; essential oil of carraway, 
two drachms. Boil the pulps with the 
treacle to the consistence of honey, add 
the senna, and when the mixture is 
nearly cold, add the oil of carraway, 
and, lastly, mix the compound tho- 
roughly. This preparation is a mild 
aperient, suited to constipation from 
whatever cause. It is admirably suited 
to children and delicate persons. United 
with an equal quantity of flowers of 
sulphur, it is an admirable remedy for 
piles. The dose is from one to three 
teaspoonfuls at bedtime. 

Lemon Kali. — To make the 
lemon kali, take one pound of powdered 
w hite sugar, half a pound of bicarbonate 
of soda, half a pound of citric acid 
powdered, and half a drachm of essence 
of lemon. Sift the whole well together, 
and put it into dry, wide-mouthed 
bottles. Tartaric acid may be used, but 
it is inferior to the citric acid. Much 
depends also on the freshness of the 
essence of lemon, and on the careful 
exclusion of damp from the mixture. 

Cough Mixture.— Honey, 
five ounces ; treacle, a quarter of a 
poxmd ; best vinegar, seven ounces. 
Mix these ingredients, and let them 
simmer for fifteen minutes, and when 
the mixture is milk-warm, add two 
drachms of ipecacuanha wine. Dose : 
a tablespoonful every four hours. This 
mixture deserves the high repute it 
possesses. It is well adapted for child- 
ren, the taste being agreeable. 



384 Roses grow on Thorns, and Honey zvears a Sting. 



Conservatory Gas- 
boilers. — The great demand for gas 
as an agent for lighting purposes, has 
probably had some influence in prevent- 
ing even the most ingenious persons 
from rendering the heating properties 
of gas as available for domestic uses as 
its illuminating qualities confessedly 
are. This important object, however, 
has for some time been attracting atten- 
tion, and various contrivances, more or 
less ingenious, have been adopted to 
accomplish it. Among these the " Non- 
pareil" gas boiler and hot-water appa- 
ratus, and the " Nonpareil " gas oven, 
made by Mr. Shrewsbury of Lower 
Norwood, deserve special attention. The 
first of these inventions appears to be 
extremely well adapted to a number of 
useful purposes, in connection with 
household economy, such as the heat- 
ing of conservatories and vineries ; 
warming halls, counting-houses, har- 
ness-rooms, &c. These boilers can 
either be fixed outside the conservatory 
(which maybe done without any brick- 
work), or they can be fitted to the pipes 
of the ordinary coke boiler without dis- 
turbing it. They use up all the heating 
properties of the gas, thus preventing 
waste ; and as the burner causes no 
smoke, it consequently does not reqiiire 
frequent cleaning. Eeing free from 
smell, or escape of gas, they are ad- 
mirably suited for indoor use. Dr. 
Letheby, referring to this gas boiler, 
makes the following remark : — " It is 
a very economical appai'atus, and is evi- 
dently well suited for warming rooms 
and conservatories." 

The gas oven is also an apparatus 
on which miich skill and ingenuity 
have been successfully expended. 
The gas is not introduced inaide the 
oven, and thus all danger of any 
deposit of carbon, or any smell in 
the oven of half-consumed carburetted 
hydrogen, is completely prevented, and 
the process of roasting or baking is 
carried on not only most effectively, 
but with remarkable economy. It 
may be added that the oven has re- 
ceived the approval of Dr. Letheby as 
■«"ell as the boiler above referred to. 



Propagating Fruit and 
Rose Trees. — There is a success- 
ful method of propagating rose, apple, 
pear, and apricot trees not generally 
known. The operation should be per- 
formed in the month of June. Take 
fresh and vigoroiis cuttings of last year's 
growth, bend them in the form of a bow, 
and place them in the earth with the 
centre, or bent part upwards, just on a 
level with the surface, at which point 
there should be a bud or shoot, which is 
the only part to be exposed to the air. 
The other parts, covered by the earth, 
form roots that feed the bud, which 
soon starts into leaf. The mode of 
setting them is to make two drills, 
about three inches apart, with a ridge 
between, over which bend the cutting, 
and sink an end down into each drill, 
pressing the earth very firmly ; then 
water freely. They may be put out in 
the open air, and do not require shades. 
This method has been tried, and found 
very successful ; and other kinds of 
trees and shrubs can be struck in the 
same manner. 

Perfumes. — Natural perfumes 
are not only the most healthful, but are 
the least costly. The science of che- 
mistry has introduced among our artifi- 
cial perfumes, many substances of an 
oifensive nature in their natural state. 
The artificial oil of bitter almonds, 
now largely employed in perfuming 
soap and flavouring confectionery, is 
prepared from the fetid oils of gas 
tar. 

Blany a fair forehead is damped with 
eau-de-millefleurs, without knowing 
that its essential ingredient is derived 
from the drainage of cow-sheds ! The 
oil of apples is made from fetid fussel 
oil ; and the oil of pineapples from 
a chemical treatment of putrid cheese. 
Yet there are many chemical perfumes 
that are unobjectionable, owing to the 
similarity of the elements of the sub- 
stances from which they are elaborated, 
to those that are found in a state of 
nature. Thus the oil of lemons, 0/ 
roses, rosemary, &c., are identical in 
composition with the oils of turpentine 
and copaiba. 



Home is Home, be it ever so Homely. 



385 



Cleanliness for Plants. — 

Frequently the cause of the languidness 
of plants in rooms, arises from want of 
care in cleansing the leaves. Plants 
breathe hy their leaves, which should 
be kept perfectly clean, otherwise their 
respiration is interfered with. The mere 
watering of the roots is not enough. 
Plants also perspire by their leaves, 
and any accumulation of dirt and dust 
letards this useful function. Plants 
also feed by their leaves, by absorbing 
the carbonic acid of the atmosphere ; 
and, to speak familiarly, dirt destroys 
both their appetite and digestion Let 
any one examine a sickly plant, long 
kept in a sitting room, or draw a piece 
of white linen or leather over the sur- 
face of the leaves, and he will probably 
discover the cause of the plant's droop- 
ing. 

The Home of Taste.— It is 
easy to be neat and to be clean, and these 
are two leading charms of domestic life. 
How easy it is to arrange rooms with 
graceful propriety ! Elegance resides 
not with the draper or the upholsterer ; 
it is not put up with the hangings and 
curtains ; it is not in the carpetings, the 
furniture, or the ornaments. These 
may be all oppressive and cheerless, if 
the presiding spirit be not neat, cheer- 
ful, and given constantly to those little 
handyworks that impart brightness to 
the surroundings of daily life, though 
the acts themselves may be so simple 
and easy as to excite little observation. 

News from Home! — "We 
have long enjoyed penny postage, and 
now, under certain restrictions, but 
vouchsafing to us great privileges, comes 
halfpenny postage. From east to west, 
from south to north, a halfpenny will 
henceforward convey printed news, 
while a penny Avill, as hitherto, frank 
the written confidings of friendship or 
love. "Who can estimate the great 
moral resiilts that may spring from 
cheap and rapid postal communication? 
How many a father is comfurted on 
his journey of life ; how many a son is 
reminded of the hope of liis childhood ; 
how many a married daughter feels 
herself again amidst the happy circle 



of her younger years ? Let news /row 
home, and news for home, henceforth 
weave the ties of our existence, and 
keep our hearts in fond response. 

The Best Promises.— The 
best promises are those that are sincerely 
made, and faithfully kept. There are 
some people of whom the young and in- 
experienced need to be warned. There 
are the sanguine promisers, who, from 
a foolish custom of fawning upon those 
they meet, have acquired a habit of 
promising to do great kindnesses, which 
they have no thought of performing. 
There are others who, while they lavish 
their promises, have some thought of 
performing what they engage to do; 
but, when the time of performance 
comes, the sanguine and benevolent fit 
being gone off, the trouble or expense 
appears in another light ; the promiser 
cools, and the expectant is painfully 
disappointed. Never promise without 
consideration ; and always perform 
what you promise. 

Education consists too much in 
naming things, when it should relate 
more to their properties and uses. If 
we instruct children orally while con- 
templating nature, we impart ideas 
that render names and facts doubly 
interesting. The teacher should take 
occasion to give instruction in gardens, 
fields, by the side of rivers, lakes, 
ponds, &c. He should speak of the 
various objects seen, and invite from 
the children inquiries, and endeavour 
to perfect their impressions. "Walking 
and talking lessons will do much to 
enlarge and strengthen the youthful 
mind, and form a pleasing relief to the 
formal routine of the schoolroom. By 
these lessons the foundations of cha- 
racter are frequently laid, and no sub- 
sequent influences can destroy them. 
Linnaeus was the son of a poor Swedish 
clergyman. His father had a little 
flower garden, in which he cultivated 
all the flowers which his means or tastt 
could select. Into his flower garden he 
introduced his child from infancy, and 
thus created the taste in Linnoeus, 
which afterwards made him the first 
botanist and naturalist of his time. 



386 If Ladies be but Young and Fair, they have the Gift to know it. 



Seek to Discover Some- 
thing. — The details of the deplorable 
war between France and Prussia have 
served to show how active certain 
minds have been in the study of im- 
plements and chemical agents of de- 
struction. Needle guns, breech-load- 
ing cannon and rifles, chassepots, mit- 
traUleuses, and various explosive and 
life-destroying compounds, bear ample 
testimony to the industry of a class 
of people, who devote their minds 
towards the construction of destruc- 
tive implements. 

To discover works of good, promo- 
tive of peace or industry, is a far 
worthier occupation. The electric tele- 
graph, photography, chloroform, gas, 
and various economic oils, the appli- 
cation of vegetable fibres to the manu- 
facture of paper, &c., are among the 
later triumphs of pacific inventions. 
'I'lie various kinds of nutritious food 
now being introduced, if not actual 
discoveries, are at least new and ex- 
tended applications, tending to supply 
the wants of the ever-increasing human 
family. 

The great laboratory of nature is 
doubtless far from exhausted. And 
though we cannot all be discoverers 
and inventors, we may contribute to 
human progress by intelligent obser- 
vation, and by friendly encouragement 
to those who plod upon the pathway of 
discovery, although they may not be 
successful in their first steps. Most 
young people have great respect for 
men of science, and are apt to think 
that it is impossible that they can e-\'er 
know as much as Doctor or Professor 
So-and-so. 

All the persons whose knowledge is 
now wondered at were once as ignorant 
as any one Avho reads this, if you 
desire to become learned about natural 
things — the rocks, trees, animals, and 
the like — you must, in the first place, 
learn to use your eyes, or make obser- 
vations, as they are callei. One of the 
most celebrated naturalists of his time 
once said, in speaking of some of his 
discoveries, "AU I had to do was to 
look and see how things were foimed." 



Hints to Young Ladies. 

— Men who are worth having want 
tromen for their wives. A bundle of 
gewgaws, bound with a string of flats 
and quavers, sprinkled with eau-de- 
Cologne, and set in a carmine saucer, 
is no help for a man ■who expects to 
bring up a family upon substantial 
bread and meat. The piano and croquet 
are good in their places, and so are 
beads, falls, and frills ; but you cannot 
make a dinner nor a bed out of either ; 
and both dinner and bed are necessary 
to domestic happiness. Life has its 
realities as well as its fancies, but these 
are too often made a matter of deco- 
ration; the curtains and tassels may 
be thought of, but the bedstead is for- 
gotten. Suppose a young man of good 
sense, and of course of good prospects, 
to be looking for a wife — what chance 
have you to be chosen? You may 
catch him, but how much better for 
him to make it an object to catch you ! 
Bender j'-ourself worthy of being won, 
and then you will find that honourable 
and worthy candidates will aspire to 
the possession of the prize. 

Economical Wives. — A 
young married woman, who has not had 
the opportunity of 2>rofiting by the ad- 
vice and example of a good mother, will 
find some difiicultj' at first in applying 
her household money to the best advan- 
tage ; for there is really an art in spend- 
ing money. Some women will keep 
house respectabljr on one third less 
money than will be required by others, 
j'ct without either meanness or illiberal 
dealing. But to do this, judgment, 
forethought, and experience are neces- 
sary. One woman will be able to tell 
yoxi to a shilling what her housekeeping 
costs, while another cannot guess at it. 
The former has method and regularity 
and a certain sum assigned to her; 
while the latter is all hap-hazard — it 
comes and goes, and she knows not 
how. And this is almost sure to be the 
case if the money is doled out by her 
husband, instead of being given in one 
sum to the extent of his means. True 
economy is a sound understanding 
brought into action; it is calculation 



She is a Wife, think what a Wife should be, and She is that. 387 



realized ; it is the doctrine of propor- 
tion reduced to practice ; it is the fore- 
seeing of contingencies, and providing 
against them ; it is expecting emer- 
gencies, and being prepared for them. 

Little Things. — Springs are 
little things, but they are sources of 
large rivers and lakes ; a helm is a little 
thing, but it governs the course of a 
ship ; nails, screws, pins, and pegs are 
little things, but large things could 
scarcely be constructed without them. 
A word, a look, a frown, a smile, a 
tear, are all apparently little things, 
but they exert mighty influence. 

Brothers and Sisters.— 
The character of young men depends 
much upon that of the young women 
with whom they associate. If the 
latter are cultivated, intelligent, and 
accomplished, young men will feel the 
requirement that they themselves 
should be upright and gentlemanly ; 
but if their female friends are frivo- 
lous and silly, young men will be found 
dissipated and worthless. A sister 
is the best guardian of her brother's 
integrity. She is the surest inculcator 
of faith in female purity and worth. 
As a daughter, she is the true light of 
home. The pride of the father oitenest 
centres in his sons, but his affection 
is expended on his daughters. 

Husbands and Wives. 
— The Husband. — The power of a 
husband to make his wife happy, or 
the reverse, is quite as great. A good 
temper, a determination to leave care 
as much as possible at his place of busi- 
ness, a disposition to avoid assuming 
lordly authority, ai e great qualifications 
very easily cultivated. A handsome 
husband must become plain sooner or 
later ; a rich one may become poor ; a 
talented one may find his abilities under- 
estimated ; but a husband with an 
amiable temper always continues the 
same, and rarely disappoints those who 
rest upon him. If to his good temper 
he adds good sense, he will be sure to 
make his wife happy. It is not the 
man of showy qualities who will make 
the existence of his wife pleasant ; it is 
he who has common sense and a good 



heart. The qualities that wear well, 
not those that dazzle, are the qualities 
for domestic life. These truths, though 
self-evident, are apt to be forgotten. 
The preceding remarks are far from 
exhausting the relative duties of hus- 
bands and wives ; they convey a few 
simple lessons, the study of which will 
go a long way towards the promotion of 
domestic happiness. 

The Wife. — Marriage should be con- 
sidered as the most solemn league of 
perpetual attachment ; a state from 
which artifice and concealment are to 
be banished for ever ; and in which 
every act of dissimulation is a breach 
of faith. This should be equally im- 
pressed upon husbands and wives. The 
power of a wife for good or evil is 
incalculable. A good wife is to a man 
wisdom, courage, strength, and en- 
durance ; a bad one is confusion, 
weakness, discomfiture, and despair. 
No condition is hopeless when the 
wife possesses firmness, decision, and 
economy. There is no outward pros- 
perity which can counteract indo- 
Itmce, extravagance, and folly at home. 
Man delights in enterprise and in ac- 
tion ; he expends much of his moral 
force in conflicts with the world, but 
to sustain him he needs a tranquil 
mind and a whole heart. Home should 
therefore be to him a place of repose and 
cheerfulness ; and under these influ- 
ences his soul renews its strength again, 
and he goes forth with fresh vigour to 
encounter the labour and trouble of 
the world. But if at home he finds 
no rest, is met with bad temper, and 
unfeeling reproaches, the love of home 
vanishes. Command a husband's at- 
tention by being attentive to him ; 
never exact anything, and you will 
obtain much. Appreciate a husband's 
attentions, and his kindness will not 
weary. A wife may have more sense 
than her husband, but she should not 
appear to know it. The female character 
should, from its earliest formation, be 
moulded to its important duties as the 
friend and improver of man. This is 
not slavery, it is exalted duty, and will 
rarely faU to bring its own reward. 



388 To Each, to All, a fair good Night, 

And pleasing Dreams, and Slumbers light. 



THE CLOSING OF THE VOLUME. 



As leaf "by leaf, so day by day, 

The story of our Life speeds fast ; 
Our eyes grow dim, our locks turn grey; 

Yet Memory enshrines the past, 
And peaceful years reward the Sage 

Who leaves of Works good trace behind ; 
Whose virtues gild each thoughtful Page, 

Adorning Life, as Heaven designed. 



II. 

Dark tempests gather round the Soul 

That heeded not a guiding Star, 
iN'or watched the index to the Pole 

Which points our Destinies afar. 
From ev'ry Wind of Heaven that blows. 

From each bright Orb that shines above, 
From waking Morn to Eve's repose, 

Come Lessons of Creative love ! 



III. \ 

\ 

Could we but read, when Life began, » 

The Story that our deeds will frame, % 

How righteously each heart would plan, f 

To shun the toils of Sin and Shame ! 
God for our Guide, Love for our Creed, • ) 

And Truth our ever-constant Friend — 
Then Peace would close our days indeed, 

And " BEST OF EVERYTHING," our_End ! 



ANALYTICAL INDEX. 



A. PAOB 

Abecedarian council, The 369 

Abergele, Notes on 170 

Abernethy biscuits 275 

Aberystwith, Notes on 177 

Accidents by Coach 23 

By Railway 23 

Accommodation bills, Law of 46 

Acrostic, The 145 

Actinias, or sea-anemones 119 

Addresses of letters 221 

Advertising, Hints on 193 

Adulterations of Food : — 

Methods of 330 

Motive for 330 

To detect 331 

Punishment for 331 

Cayenne pepper 331 

Pickles 331 

Wheat flour 330 

Aids to memory 212 

Air, Atmospheric 105 

Breathinp; 105 

Constant supply of fresh 1<'5 

Frequently breathed 105 

Ventilation li 5 

Album, To fix photographs in 343 

Aldborough, Notes en 157 

Ale, Toripen 2 2 

Allspice *5 

Almond bride-cakes 37i 

Almoud emulsion 183 

Alum water 298 

Aloes, Compound decoction of 182 

Amateur acting. Hints on 30a 

Auditorium, The 310 

Costumes lor 31 1 

Curtain, The 310 

Lights, The 311 

Plays, The 311 

Side scenes, The 311 

Stage, The 310 

Amber pudding 324 

American butter sauce 2'JJ 

American drinks 150 

Gin cocktail 150 

Gin sling 15'> 

Mint julep 15 J 

Sherry cobbler 150 

Ammoniacal liniment 1 17 

Anagram, The 250 

Angling, Art of. 121 

Bait, fishing-rods, and tackle 121 

Barbel .'. 12> 

Bream l.;2 

Carp 122 

Chub 122 

Dace 122 

Fly fishing 13-i 

Grayling 122 

Gudgeon 121 

Perch 122 



Angling, Art of (continued) — Plan 

Pike 123 

Roach 121 

Salmon 131 

Tench 122 

Trout 135 

Fly fishing for 135 

Animal food, General remarks 36 

For invalids 36 

Animal Poisons 266 

Ankle, sprained. To treat 53 

Annuities, Law of 220 

Anodyne lotion 298 

Plaster 117 

Ants, To destroy 88 

Appetite, Cure for the loss of 189 

Apple, the, To cultivate 192 

To preserve during winter 222 

Apple cheese. To make 163 

Jelly, To make 133 

Water 77 

Apple paring machine 12t 

Apprentice and master. Law of 134 

Apricot marmalade 163 

Wine 198 

April, Month of 33 

Aquarium, The 138 

Fresh-water 140 

Marine 139 

Sea water for 140 

Archery, Notes on 148 

Arrow, The 149 

Articles required 148 

Bow, To draw 148 

To preserve 148 

To string 148 

Tounstring 148 

Practice of 148 

Score, The 149 

Target, The 149 

Archery and croquet party. To manuge 149 

Arcliimedean lawn-mower 165 

Ardrossan, Notes on 179 

Aromatic tinctures 215 

Arrowroot, Remarks on 100 

Blancmange 100 

Custard 100 

Jelly 156 

Pudding ^ 100 

Boiled 183 

Sauce 293 

Snow cakes 100 

Artichokes, To boil 71 

To fry 71 

To ragout 71 

Artificial asses' and goats' milk 119 

Another way 119 

Gems 31 

Fuel 32 

Light, home-made gas, &.c 30 

Asparagus, To boil 71 

Assignment, Law of. 2.59 



390 



Index. 



PAGB 

Astringent decoctions 182 

lotion 298 

Powder 298 

Asthma, or hay fever 180 

Athole brose, To make 28 

Attachment, Lord Mayor's 239 

August, Month of 161 

Australian meat, To dine for a penny ... 12 

To preserve 12 

Autumn (PoeCry) 193 

Aviary, The 217 

Canaries 218 

Breeding of 219 

Mules 219 

Goldfinches, sisliins, &c 219 

B 

Bacon, To choose 35 

Backgammon, Game of 307 

Implements for 307 

Mode of playing 308 

Bagatelle, Game of 269 

Bait for angling 1?' 

Baking of meat, General remarks d7 

Calf's head 68 

heart 68 

Leg of beef 68 

Ox cheek 68 

Eump 68 

Ballater, Notes on 210 

Balm tea 156 

Balsam for hair 287 

Friar's 383 

Honey 383 

Banks, Savings 203 

Post Office Savings 203 

Bankers' cheques, Law of 123 

Bankruptcy, New law of 17 

Barbel, To catch 122 

Barley, Nutritive qualities of 99 

Cream, To make 12 

Decoction, Compound 181 

Simple 181 

Bath, Notes on the town of 207 

Baths, Cold 51 

Hot 52 

Shower 51 

Tepid 51 

Turkish 52 

Vapour 52 

Warm 51 

Bathing, Sea 50 

Beans, Kidney 71 

Bedsores 118 

Bed and table linen. To wash 126 

Beef, Tochoose 35 

Brisket, To boil 40 

CoUops 259 

Collops, Minced (Scotch) 259 

Hashed, To cook 259 

Legof, To bake 68 

Minced 260 

Oi 36 

Eissoles 259 

Eump, To bake 68 

Bump, Stewed 100 

Steaks, To broil 67 



Beef (continued) — pagb 

Steak rolls 11 

Steaks, To fry 68 

Steaks, Stewed 100 

Toroast 37 

Beef tea. To make 11 

Beer cup. To make 150 

Beer, To manage 63 

Bees and Beekeeping 82 

Drone 82 

Enemies of 108 

Food for 108 

Hints on 107 

Natural history of 82 

Pasturage for 107 

Position of hives 107 

Queen, or mother 82 

Robbers of 108 

Stings, to cure 119 

Sunshine and shadow for 107 

Swarming 83 

Water supply for 107 

Working 82 

Beetroot, To cook 71 

BeUows, for the fire 380 

Bengal Chutney 196 

Curry powder 261 

Meat for. To cook 261 

Eicefor 262 

Benrhydding, Notes on 209 

Bezique 73 

Game of 73 

Aces and Tens 73 

Declaring 73 

Diminished score 73 

Hints to learners 73 

Lasttrick 73 

Packs required, &e 73 

Playing 73 

Scoring 73 

Variations 73 

Bicycle and velocipede, The 110 

Billiards, Game of 242 

General principles of 243 

Object ot game 242 

Rules of 244 

Baulk line 243 

Technical terms used in 243 

Pool, Game of 245 

Rules of 246 

Single 246 

Pyramids 246 

Rules of 247 

Billiards, American game of 247 

Baulk for 247 

Bills of Exchange, Law of. 123 

Of sale. Law of 46 

Blackberry wine. To make 198 

Black cloth, To remove stains from 26 

Black eye, "To cure 160 

Black pepper, Retort of 8 

Blackpool, Notes on 160 

Blancmange, rice. To make 183 

Bleeding from the nose, Best treatment 75 

Blindness 263 

A great calamity 264 

Printing for 264 

Boating 91 

Best length of stroke 93 



Judex. 



391 



Boating (continued)— ^^ ^.^ 

Backing go 

Holdingwater "„ 

Keeping of stroke ""* 

Beet styleof 

Time 

Learning to row 

Manoeuyres 

Outrigger boat "J 

ScuUingboat ^J 

Rowing boat „„ 

Paddling ^r. 

Rowing gJJ 



93 
93 
92 
93 
91 



Sculling , 

Body linen. To wash *- 

Boiler, Slow combustion 

Boiling, General remarks J» 

Meat to be put in boilmg water *) 

Meat to be boiled slowly ^^ 

Time allowed ^ 

Pot, Toskim T^ 

Vegetables ^ 

Round of beef. 7k 

Veal - % 

Calf's head ^ 

Ham Ap. 

Leg of lamb T, 

Mutton '^ 

Rabbit • -^ 

Fish, General remarks.. *^ 

Cod's head and shoulders w 

Haddock tV 

Soles Tf 

Turbot ■ Xi 

Fowl, General remarks *| 

Goose 4, 

Turkey o'. 

Boils, To cure Vu"^:^^;^* " '>i« 

Books, school. Topreserre the binding... .06 

Boots, white, To clean .',°^ 

Bottling, Corks for -■ ' 

Malt liquors, Hintson ^^- 

State of liquor ^ 

Bottle wai. To make *" 

Bournemouth, Notes on Jo» 

Bowls, Gameof ••••• ,„q 

Braiding Silk or Worsted ^a 

Brawn, To make j-^ 



Brewing, Home, Notes on [continued)-tt^^ 

Malt for |»g 

Mash tub jgg 

g^^^^f •■••;•;;;;;;;;;;;;;::::::;::;:::::: 230 

sl^charometer and thermometer ... 2» 

UndcrbKck and coolers ^^ 

Water for ■■■■■■ -«. 

Worts, boiling of first ^ 

Second ojq 

Zinc-lined coolers for *^ 

Bridge of Allan. Notes on f^ 

Bridlington, Notes on 

Brighton, Notes on ~ 

Brocoli, To boil ■ -. 

Broiling, General remarks ^ 

Fowls tfj 

Mutton chops ^ 

Partridges ^ 

Rabbits ^ 

I Rump steake ^ 

Salmon gy 

"Veal cutlet jg^j 

Brooms, Hints on ^ 

Brose, Scotch .WV 110 

Broth, of Beef. Mutton, and Veal 11| 

Calls-foot jj^ 

Chicken ;■ jjg^ 

Mutton '■■ jjg 

Veal 007 

Brothers and Sisters ,^ 

Browning for soups ■•■•■ „„ 

Bugs, To destroy, new method ■«>^ 

Building Societies j*g 

Bundoran, Notes on ^.. 

Burnett's disinfecting fluid ^^ 

Burns, To cure ' ggj 

Cerate for ,gg 

Butter, General remarks J"| 

Proper taste of ^gg 

To make -jgg 

To manage jg^ 

Varieties of 908 

Buxton, Notes on 



Bray, Notes on 

Breach of trust. Law o4 

Bread, Best way to make .... 

And butter pudding .... 

Home-made and bakers . 



239 
93 

292 
93 
76 



Panada g^ 



Soda 



9-1 



Sponge for, To set "^ 

Tokeep ,7., 

Breakfast. Hintson ^^2 

Bream, To catch „^ 

Brewing, Home, Notes on |-o 

Boiler for • „5n 

Brewhouse and vessels ^-» 

Casks, To clean, for ^^^ 

Fermentation q^g 

Fermenting tun -^^ 

Fining 228 

Gauge stick <,oq 

Heat required " 

Hops for ' 



Cakes, Almond bride ^74 

A nice plain 074 

Another receipt g^^ 

Cream •. '■• 374 

Currant pound -_^ 

Derby short 37- 

Irish seed ■■■ o-. 

Luncheon, for children ^^ 

Queen ;"; 375 

374 



Rice 
Scotch oat 



Scotch shortbread ''^^ 

Soda gg 

Soda currant ^ - „-. 

Cakes of Indian corn, Hoe cake 3^» 

Indian cakes •• „_^ 

Johnny cakes g^^ 

Meal (or go 

Calf's head. To bake ^ 

To boil 83 

Heart, To bake g^ 

Calf s foot jelly •. otfX 

Calisthenics, Dress lor 



392 



Index. 



Calisthenics {continued) — pagb 

For women 240 

Canaries, History of 218 

Breeding of 219 

Mules 219 

To tame ... 253 

Temper of 254 

Candied fruit, To make 133 

Candles, A few words on 144 

Ozokerit 376 

Camphor ball 347 

Capsicums, To pickle 254 

Cardwork baskets, Varnishes for 334 

Carbolic acid, a disinfectant 79 

Carp, To catch 122 

Carrigeen, Irish moss jellj 156 

Carrots, To boil 71 

Carpets, To choose 5 

Tolaj 6 

To remove grease from 234 

Cash and credit 239 

Casks, Stands for 232 

Cassia 45 

Castor oil pomade 317 

Cat, Domestic 331 

Diseases of 332 

Origin of 332 

Persian and Maltese 332 

Varieties of 332 

Catarrh, or cold, To cure 180 

Cauliflower, To boil 71 

Cayenne, Adulterations of 331 

Pepper, To make 254 

Pepper, Red-hot attack 8 

Cecils, To make 55 

Celery, To fry 102 

Cement, A few words on 352 

Coaguline 58 

Curd ',',.[, 352 

Cisterns, for 52 

For earthenware 352 

For glass and metal 352 

Rooms, for 49 

Stoves, for 46 

Most useful 352 

New, for mahogany 27 

Portland 24 

Roman 24 

Ure's, Dr , diamond 352 

Centipede, Sting of 267 

Cerate, Saturnine 382 

Turner's .383 

Chairs, To choose 44 

Easy 44 

Reading 44 

Chameleon top. The 288 

Champagne cup. Number one 150 

Number two 1=,0 

British 103 

Chancellor's pudding. To make 292 

Charade, Newstyleof. 49 

For a Christmas party 312 

Charcoal as an antiseptic 64 

As a disinfectant 89 

Cheese, General remarks on 169 

Making 169 

Colouring for 170 

Curd, To set !!!!!!!!!!!!!!.!....! i7o 

Milk for 170 



Cheese (continued) — faob 

Varieties of. 170 

Rennet for 169 

Cheddar 171 

Cheshire 171 

Cream 171 

Without rennet 173 

Dunlop 171 

Dutch 171 

Gloucester 171 

Gruyere 171 

Marigold 171 

Parmesan 170 

Sage, or green 171 

Stilton 171 

Cheese cakes, Almond 324 

Cocoa-nut 324 

Lemon 324 

Straws 381 

Cheltenham, Notes on 208 

Cherry, its culture and use 368 

Brandy 134 

Jam, To make 132 

Jelly 132 

Wine, Black 1W7 

Red 197 

Chess, Game of 304 

Arrangement of men 304 

Castling 306 

Checkmate 306 

Counter attack 306 

Double pawn 307 

En prise 306 

False move .^ 307 

Forced move 306 

Gambit 306 

Laws of 307 

Moves of 305 

Objects of game 305 

Odds 306 

Sacrifice 307 

Smothered mate 306 

Stalemate 306 

Technical terms 305 

Winning the exchange 306 

Chickens, Hints on the management of.,. 90 

First food for 90 

Food for the hen with chickens 91 

How to fatten 91 

Removal from the hen 90 

To fry 69 

To roast 39 

Chicken jelly 11 

Panada 64 

Chiffonier, Tochoose 6 

Chilblains, To cure 22 

Children, Scalds on 22 

Chills, To prevent 251 

How to act in cold weather 251 

Preventive measures 251 

Chimney, smoky, To cure 54 

Pieces, marble. To clean 8 

China, To mend 65 

Chlorides ofsoda and lime 80 

Chloride of lime used in washing 216 

Chlorody ne 76 

Chocolate, To make jg 

Chocolate pudding. To make o^. 

Chub, To catch "^^ 



Index. 



393 



PAon 

Christmas parlies. How to give 312 

Charadnsfor 312 

Cotillon for 313 

Bonbons, The 313 

Cushion iigure. The 313 

Duel, The 313 

Four-in-hand, The 313 

La Fleur 313 

Look inn-gUas, The 313 

Nifhtcap, The 313 

Rosette^*, The 313 

Screen, The « 31 1 

Tableaux vivanta 312 

Ribbon jewellery 312 

Christraaa {Poeli-y) 2S!> 

Goose pie -!)l 

Plum puddinj; -id 

Church decorations, ilow to manage . 3 '2 

Materials for 303 

Wreathing for 302 

At Christmas 303 

AtKnster and Whiteuutido 301 

At Harvest homes 30|. 

Church, Panic in 23 

Chutney, Bengal : 198 

Cider and Perry, Ilints on 193 

To make 198 

To8ne 198 

To bottle 190 

Cider Cup, to make 102 

Cint^rarias, to keep 253 

Cingalese curry 203 

Cinnamon, his tiill withered form 8 

Cinnamon, What is it ? '15 

Citrate of magnesia 156 

Claret cup. To make 102 

Jelly 355 

Claret stains, To remove 28 

Clarified Bvrup, To make 132 

To preserve fruit in 132 

Classical music S-iS 

Clay, modelling in 279 

Masks, to copy 2S0 

Cleanliness for plants JifiS 

Clevedon, Notes on 160 

Clifton, Notes on 208 

Clothing, Hints on 21 

Dark-coloured 21 

Light-coloured 21 

Closing of the volume (Porfry) 339 

Cloves demanded to speak 8 

What they aro 45 

Coach accidents 23 

Coa'iiline 68 

Coal as fuel 31 

Scuttle, The best 32 

Coats, To remove grease from 23 

Cobra di capello. The bite of 266 

Cocoa nibs 11 

To prepare l^i 

Cockroaches, To destroy 77 

Cod's head and shoulders. To boil 40 

Cod liver and tapioca jelly 215 

ColTee-driukers, Hints to 13 

Tomalie 14 

Good, To make 270 

Coke a3 fuel 33 

Cold air :i toaiu 233 



FA.OS 

Cold bath, The 51 

Cold Guinea fowl 313 

Cold feet. Treatment of 27 

CoUc 345 

Symptoms of 3t5 

Cure of 315 

College puddings 293 

Collops, Beef 259 

Minced, Scotch 2'i9 

Concentrated soap 303 

Concerts, Domestic 218 

Condiments, Best 8 

Condy's disinfecting lluid C4 

Conger eel. Bite of 207 

Conservatory gas boiler 381 

Constitution water W< 

Conundrum, Tho 216 

Cook, Maxims for a 331 

Cookery, General remarks 37 

For invalids, see page 399 of ludex. 

Cooking, Fire for 37 

Captain Warreu's apparaluj 42 

Cook's calendar for March 1 

April 31 

M.ay 6(; 

June 98 

July 130 

August 162 

Septeu.ber 194 

October 226 

November 258 

December 290 

January 322 

February 354 

Coolers for water. Best 16 

Corks for bottling 232 

Stands for ilowers 360 

Substitute lor wax on 15 

Corkscrew, Best 15 

Corns, To cure '. 27 

Cornet-i-piston 219 

Coltillon, The 312 

Couch, To choose 41 

Cough, Emulsion fur recent 182 

Mixture for 383 

Old standing 182 

Cows, General remarks on 166 

Food for 167 

Feeding time 167 

Grazing for 166 

Crabs, To choose 35 

Crnel-slnnd and spice-box 41 

Cream, ho.v formed 188 

Caledonian 356 

Chocolate 356 

Cofftfe 356 

Italian 355 

Anotlier receipt 48 

Lemon 355 

Marble 355 

Sponge 3')5 

Cream of Tartar drink 118 

Creme d'orange 134 

Cribbage, Game of 271 

Arrangements for playing 271 

Explanation of terms 272 

Fifteens 272 

Fcur-hi')dfd gam? ■ 273 

o2 



394 



Index. 



Cribbage, Game of (continued) — page 

lawBof 272 

Pairorpairs 272 

Playing 271 

Points in play 272 

Points in reckoning 272 

Sequences 272 

Six-card game 272 

Three-handed game 273 

Value of cards 271 

Cricket, Game of 95 

Donblewicket 95 

Laws of. 96 

Single wicket 96 

Laws of 96 

Crickets, to destroy 83 

Crimping and goffering machines 380 

Crochet 317 

Atricoter 348 

Antimacassar in 348 

Counterpane in 348 

Cottonfor 318 

Double crochet 318 

Single crochet 318 

Implements for 318 

Purling 319 

Eibbed 318 

Slipstitch 318 

Square 318 

To begin 318 

Treble 318 

Cjomer, Notes on 157 

Croquet 112 

Game of 114 

Ground for 113 

Implements 113 

Enlesof 112 

Croquet and archery party. To manage... 149 

Crumb-cloths, Best" 6 

Cruet-stand, the invention of 10 

Cucumbers, To stew 101 

Currant jam, To make 131 

Jelly, To make 132 

Wine, Eed 197 

Curry, Bengal 261 

Meat, to cook for 261 

Powder for 261 

Rice for 262 

Cingalese 262 

Curling, Game of 327 

Implements for 328 

Kules of 328 

Technical terms 328 

Custard, French 356 

Lemon 356 

Cutlery, To choose 88 

Cuts, Treatment of 295 

Great wounds 295 

Shght wounds 295 

D 

Dace, To catch 122 

Dairy, The 167 

Cleanliness of 167 

Fresh air in 167 

Utensils for 167 

Damson jam, To make 132 

Wine, to make 197 

Daw lish, Notes on 159 



fAGB 

Deafness, General remarks 298 

Dulness of hearing 299 

Eitraneous bodies in the ear 299 

Inability to perceive sound 299 

Organic defects 298 

Teaching deaf and dumb 299 

Treatment 299 

Deal, To make like oak 28 

Decalcomanie, Hints on 222 

Decanters, To wash 127 

December, Month of 289 

Decoctions, General Remarks on 181 

Aloes 182 

Astringent 182 

Barley, Compound 182 

Simple 182 

Peruvian bark 182 

SarsaparUla 182 

Deer, Fallow 36 

Stag 36 

Depilatories 296 

Desk, Reading 44 

Devil, To make 380 

Diaphanie 279 

Diarrhoea 295 

Symptoms 296 

Treatment 295 

Dinner, Hints on 172 

Rolls 274 

Table decorations 378 

Diseases, Infectious 77 

Burnett's Disinfecting fluid 80 

Carbolic Acid 79 

Charcoal 80 

Chlorides of soda and lime 80 

Condy's fluid 64 

Disinfectants for 79 

Diuretic mixture 296 

Dog, The domestic 282 

Diseases of 284 

Distemper in 285 

Feeding of 284 

Food for puppies • 285 

Health of 284 

Management of 284 

Pets 285 

Blenheim spaniel 283 

English mastiff 282 

English terrier 283 

King Charles's 283 

Maltese 283 

Newfoundland 282 

Skye terrier 283 

Toy 283 

Watch 283 

White, To wash 160 

Dormouse, The 381 

Dough nuts 274 

Dover, Notes on 158 

Draughts, Game of 337 

Moves 33^ 

Object of game 337 

Placing the men 337 

Rules 338 

Draughts, Medical 346 

Cooling 346 

Emetic 346 

For heartburn 346 



Index. 



395 



Draughts, Medical {continued)— paQk 

Nervousness 346 

Purging 346 

Spasms 346 

Tonic 346 

Dreams 85 

Drinks for feverish patients 289 

Judson's lime juice 269 

Lemonade syrup 269 

Lamplough's pyretic saline 269 

Drinks for invalids, see page 399 of Index. 

Drinks, light, for summer 102 

Beer cup 150 

Champagne cup. Number one 150 

Number two 150 

Cider cup 102 

Claret cup 102 

Ginger beer 103 

King cup 103 

Limonade aa lait 102 

Milk punch 251 

A richer 255 

Moselle cup 150 

Orangeade 103 

Raspberry vinegar 103 

Sauterne cup 150 

Drole, Gameof 74 

Beautiful Nell 74 

Emperor 74 

Empress 74 

Four beggars 75 

Jack Drole 75 

Laws of 76 

Playing 75 

Privileged carda 74 

Savage 74 

Drowned, To restore the apparently 50 

Medical assistance 50 

To restore breathing 50 

Duck, The domestic 189 

Aylesbnry 190 

Common 190 

Rouen 190 

To choose 35 

To roast 33 

Dunoon and Innellan, Notes on 178 

Dutch oven. The 43 

Dustbins 23 

Dyes, Simple, for home use 152 

Dyspepsia or Indigestion 213 

Scaleofdiet 214 

Symptoms 213 

Treatment . 214 



Earache, Best cure for 22 

Bars 114 

Earth closet, The 23 

Ecarte, Game of 268 

Cutting for 270 

Dealing for 270 

Misdealing 270 

Terms used in 271 

Economical wives 336 

Education 385 

Egg boiler, Novel 85 

Draught for invalids 156 

Mixture for aninvalid 13 

Mulled 156 



PAGB 

Eggs, To preserve 224 

Electuaries 383 

Aperient 383 

Astringent 297 

Lenitive 383 

Embrocations and liniments 76 

For bruises and sprains 76 

Chilblains 76 

Inflamed 76 

Rheumatism 76 

Embroidery 109 

The materials 188 

Cotton for 110 

Braiding 188 

English, or broderie Anglaise 109 

Tapestr V work 153 

Silt embroidery 187 

Gobelin stitch 154 

Leviathan stitch 164 

Plaited stitch 164 

Tent stitch 154 

Emulsions, general remarks 182 

Almond 183 

Egg 183 

Gum arabio 188 

For old coughs 182 

Recent coughs 182 

English and Scottish mineral spas 209 

English, Welsh, Irish, and Scotch seaside 

watering-places 157 — 176 

Enigma, The 216 

Epileptic fits 388 

Duration of attack 388 

Symptoms 382 

Treatment 382 

Excoriations 296 

Exercise, its importance and usei 20 

Equestrian 20 

Friction 20 

Gymnastics 20 

Pedestrian 20 

Exmouth, Notes on 169 

Eyesight, A few words on 263 

Colourblindness 263 

Day blindness 263 

Night blindness 263 

Long-sightedness 263 

Short-sightedness 283 

Eyes 114 

Weak, To treat 75 

Eye-water, Anodyne 76 

Astringent 76 

For specka 76 

F 

Fainting fits. To cure 53 

Family pictures 344 

Farinaceous substances as food 98 

Feathers for pillows. To clean 234 

Feather screens, To make 336 

February, Month of. 363 

Feet, A few words on 27 

Cold 27 

Tender 27 

Fencing, Hints on 357 

Implements 358 

Initiatory moves 358 

Utility of 357 



396 



Index 



PA3E 

Fenders, best kind 5 

Fern cases, Adrice on 21 

Figs, To presarve 133 

Fiepuddng 293 

Filey, Notes on 157 

Filters, Cheap 236 

Danchell's 236 

Lipscombe's 236 

Filtration of water 236 

Fires, A few words on 28 

How they break out 28 

In chimneys 28 

Dwellings, Escape from 28 

Twenty precautions against 176 

Fire-grates, Advice on 4 

Fire insurance, Law of ISl 

Fire-irons, best kind 5 

Fireproofing 27 

Fisli in season in March 1 

April 34 

May 66 

June 98 

July 130 

August 162 

September ,.. 194 

October 226 

November 258 

December 290 

January 322 

February 354 

Fish, Hints on choosing 35 

As an article of diet 35 

Deep sea 35 

Fresh-water 35 

Salt-water 35 

To boil, general remarks 40 

A la Bechamel 294 

Pudding 294 

Plain 294 

Scallop 295 

Fish, Poisonous 267 

Conger eel 267 

Mussels 267 

Yellow-billed sprat 267 

Fishing rods 121 

Tackle 121 

Flannels, To wash 127 

Flavouring for minces 259 

Fleas in dogs, To destroy 256 

Fleetwood, Notes on ..". 160 

Flies on horses. To prevent 382 

Floors, Best way to scour 24 

Floorcloth, Kamptulicon 42 

Linoleum 42 

Parkesine 42 

Flour, Adulteration of 330 

Flowers, Rustic stands for 277 

Fly-fishing, Notes on 136 

Fomentations, General remarks 54 

Anodyne 54 

Ordinary 54 

Strengthening 54 

Food, Adulteration of. 329 

Food for infants 362 

Football, Game of 60 

Fork handles. To fasten 32 

Fowls, general remarks 41 

To boil 40 



Fowls (continued.'^ — pagb 

To choose 35 

To roast 39 

Tobroil 67 

Old, to dress 256 

Foxglove, Poisoning by 268 

Frangipani 381 

Freckles, To remove 119 

French beans. To pres:;rve, for winter ... 275 

Polish, best, To make 136 

Custard 356 

Fret Work, Hints on 301 

Tools lor 302 

Fricandeau of cod or sole 294 

Friction, Value of, in exercise 20 

Friends, To choose 47 

Fruit in season in May 66 

June 98 

July 130 

August 162 

September 194 

October 226 

November 258 

December 290 

January 322 

February 354 

Fruit as food 99 

To bottle 103 

Candied 133 

Dried, To choose 99 

To preserve in syrup 132 

Fruit cordials 134 

Cherry brandy 134 

Cremo d' orange 134 

Ginger cordial 134 

Noyeau 134 

Fruit stains, To remove 52 

Tarts, Paste for 323 

Fruit and rose trees. To propagate, new 

method 384 

Frying, general remarks 68 

Artichokes 71 

Beefsteaks 68 

Chickens 69 

Haddock 69 

Lamb chops 69 

Mackerel 69 

Fresh, another way 69 

Mutton chops 68 

Cutlets 69 

Sausages 69 

Skate 69 

Soles 69 

Veal cutlets 69 

Fuel of different kinds 31 

Artificial 32 

Coal 31 

Coke 32 

Peat 32 

Wood 32 

Fumigation as a disinfectant 79 

Muriatic acid gas 79 

Nitrous acid vapour 79 

Sulphur 79 

To destroy insects 373 

Funnel, New patent 62 

Furniture oil. To make 255 

Polish 255 



Jnaex. 



397 



Q PaGK 

Game in season in March ^ 

^'„.:;:;::::;:;::::::::::::;;::::::;;;::::::;;| 
S^::;:;;::::::::;:::;::;:;;;::;::::::;;;::::::;« 

August '^ 

September J^* 

October 226 

November 258 

December 290 

January 322 

February 354 

Game, To choose 3^ 

Game soup 2-7 

Games, Indoor, Various ;— 

Hacli f;ammon 3"' 

Bagatelle 2G9 

B£zique J\ 

Billiards 242 

Chess 3M 

Cribbase 271 

Draughts "^2 

Drdle 74 

Ecartfe 269 

Piquet 3J8 

Pool 245 

Pyramids 246 

Vingtet-Un 36o 

Whist 69 

Outdoor, Various : — 

Archery 148 

Bowls 1™ 

Cricket 9' 

Croquet 112 

Curfing 327 

Ctolf Ill 

La Crosse °° 

Quoits 1"5 

Macquet 210 

Garden edgings 277 

Box 277 

Pavement 277 

Tiles 277 

Gardener's calendar for March 1 

April 34 

51;;^:;;:::::::::::::::=:;::::::::::::::::. 

July 30 

August 163 

September 194 

October 226 

November 258 

December 290 

January 3i2 

February 354 

Garden spiders. To destroy 3/2 

Gargles, General use of 155 

For throat inflammation 155 

For throat mortification 155 

Second prescription for 155 

For suppuration 155 

Mucilaginous 155 

Various 155 

Gas, Home-made 30 

Remarks on ^1 

Burners ^ 

Gas boiler. Conservatory 384 



PAQB 

Geese, To choose 36 

Geese, Domestic 191 

Cramming of 191 

Black-legged 191 

Chinese 19l 

Hong Kong 191 

Toulouse 191 

White Chinese 191 

Goslings, To fatten 190 

Eggs of 190 

Gems, Artificial 31 

Geraniums, To preserve 222 

German paste for birds 219 

Gilding, To preserve 26 

Gin cocktail 160 

Sling 160 

Ginger 46 

Forces a hearing - 9 

Cordial 134 

Beer, To make 103 

Powders 166 

Gingerbread, Best 276 

Finger 276 

Glass, Silvering for 26 

Sizing for 25 

To mend 65 

Globes, To clean 127 

Gloucester jelly, To make 155 

Gloves, wash-leather. To clean 96 

Glue for fretwork 343 

Gnats, Attacks of 119 

Goldfinches, To breed 219 

Glycerine, Notes on 30 

Gold-fish, To manage and breed 276 

Golf, Game of HI 

Ball Ill 

Match 112 

Goose, To boil 41 

To roast 38 

Green 38 

Goose pie, Christmas 294 

Gooseberry fool 103 

Jam, Green 131 

Red 130 

White 131 

Marmalade 163 

Wine 104 

Bed 197 

Goulard water, Superior 298 

Grafting, Hints on 367 

Grape jelly. To make 138 

Wine! 198 

Grapes, To keep 223 

Grates, To burnish 127 

Gravy, A rich brown 258 

White 259 

Grayling, To catch 122 

Grazing for cows 166 

Grease from steps and passages. To remove 64 

From carpets. To remove 234 

Stains in wallpapers. To remove 200 

Grebe, To clean 216 

Green tigs, To preserve 133 

Grill, To make 381 

Groceries, Hints on 99 

Ground rice pudding 293 

Gudgeon, To catch 121 

Gums, To preserve 18 



398 



Index. 



PAGE 

Gum Arabic emulaicm 182 

Guinea-fowl 342 

Cold, To redress '.. 343 

To cook 343 

To keep 343 

Tolarcf. , 313 

To stuff 343 

Guinea-pig 217 

Gutta-percha, White 29 

Gymnastica 20 

For women 240 

H 

Haddocks, To boil 40 

Tofry 69 

Haggis, Scotch, General remarks 273 

To cook 273 

Hair, the. To treat 347 

Brushes, To clean 216 

To remove scurf 347 

Preparations for 85 

Washes for 347 

Ham toast 11 

To boil '. 40 

Hands, To beautify 27 

To remove stains from 25 

New mixture for 256 

Eedness of, To cure 256 

Hares, To choose 35 

Nutritious qualities of. 36 

To roast 39 

To stew 101 

To stew a second time 260 

Harmonium, Hints on the 141 

Cost of 143 

Music for 143 

To purchase 142 

Harmonium, hautbois, harp 249 

Harness, To preserve 88 

Harrogate, Notes on 208 

Harvest bug, Remedy for 200 

Harvest moon. The (Poeir^) 161 

Hashes and Minces, Eemarks on 258 

Hastings, Notes on 168 

Hats, To remove grease from 25 

Hay fever, Cure for 181 

Heaths, To keep and preserve 253 

Helensburgh, Notes on 178 

Hemlock, a poison 267 

Henbane, a poison 267 

Hen with chickens. Feeding of. 91 

Herbs, To dry 223 

Hints to young ladies 385 

Holidays, and where to spend them : — 
English Watering-places :— 

Aldborough 157 

Blackpool 160 

Bournemouth 159 

Bridlington 157 

Brighton 158 

Broadstairs 158 

Clevedon 160 

Cowei 159 

Cromer 157 

Dawlish 159 

Dover 158 

Eastbourne 158 

Kley 157 



Holidays, &c. (continued) — pagb 

Fleetwood 160 

Hastings 158 

Hfracombe 159 

Isle of Wight 159 

Lowestoft 157 

Margate 157 

Penzance 159 

Eamsgate 158 

Eyde 159 

Sandown 159 

Scarborough 157 

Shanklin 159 

Southend 157 

Southsea 159 

Southwold 157 

St. Leonards 158 

Teignmouth 159 

Torquay 159 

Ty nemouth 157 

Weston-super-Mare 160 

Weymouth 159 

Whitby 157 

Worthing 158 

Irish Watering- Places : — 

Bray 177 

Bundoran 178 

Holywood 177 

Howth 177 

Kilkee 177 

Kingstown 177 

Queenstown 178 

Eosstrevor 178 

Tramore 177 

Warrenpoint 178 

Scottish Watering- Places : — 

Ardrosaan 179 

Dunoon 178 

Innellan 178 

Helensburgh 178 

Isle of Man 179 

Larga 179 

Millport 179 

Nairn 179 

North Berwick 178 

Oban 178 

Eothesay 178 

St. Andrews 197 

Welsh Watering-Placea . — 

Abergele 176 

Aberystwith 177 

Llandudno 177 

Ehyl 177 

Swansea 177 

English Mineral Spas : — 

Bath" 207 

Ben JBhydding 209 

Buxton 208 

Cheltenham 208 

Clifton 208 

Harrowgate 208 

Leamington 209 

Malvern 208 

Matlock 208 

Tunbridge Wells 208 

Scottish Mineral Spas : — 

Ballater 210 

Bridge of Allan 209 

Moffat 209 



Index. 



399 



Holidays, &c. (con<tnM<(f) — page 

Pitkeathly, or Bridge of Earn 209 

Strathpeffer 210 

Holywood, Notes on 177 

Home Decorations, Hints on 222 

D£calcomanie 222 

Diapbanie 279 

Feather screens 336 

Fretwork carving 301 

Japanese lacquer. To imitate 241 

Modellinn; in clay 279 

Skeleton leaves 335 

Spray work 242 

Wax flowers. To make 358 

Wood carving 281 

Home made wines 196 

Home of taste, The 385 

Horseradish sauce 95 

Hotch-potch, Best winter 10 

Summer 192 

Hot bath. The 52 

Honse, BuildinR of 2 

Choosing of 2 

Furnishing of 43 

Purchasing of 2 

Tenants, Hints to 3 

To keep cool in summer 105 

Housekeepers, Maxims for young 315 

Housemaid, Maxims for a 316 

Howth, Notes on 177 

Husband, Choice of 7 

Husband and wife. Law of. 46 

Husbands and wives 387 

The husband 387 

The wife 387 

Hyacinths, To cultiTate 252 

In glasses 252 

In pots 253 

I 

Ice, A few words on 104 

Machines 104 

To preserve 104 

Use of, in medicine 104 

Iceland moss jelly 216 

nfracombe, Notes on 159 

Indigestion, General remarks 213 

Cure for 214 

Innellan and Dunoon, Notes on 178 

Infants' food 362 

Additional food 364 

Entire wheat flour 364 

Choice of wet-nurse 362 

Condensed milk 363 

Cow's milk 363 

Mother's milk 362 

Reasons for other aliments 362 

Substitutes for milk 363 

Infections diseases 77 

Infection, Causes of 78 

Special preservative against 78 

To prevent 78 

Infusions, General remarks 297 

Calumba 297 

Demulcent 297 

Peruvian bark 297 

Senna 297 

Tonic 297 

Ink stains. To remove 58 



FASB 

Inks, Best black 287 

Diluted sulphuric acid 287 

Indian 287 

Scarlet 287 

Sympathetic 287 

Innerleithen, Notes on ' 209 

Insects, To destroy by fumigation 372 

Insects, ravages of, To stop 66 

Insurance, Post OflBce 203 

Invahds, Cookery for : — 

A great restorative 12 

Arrowroot jelly 166 

Arrowroot pudding 183 

Barley cream 12 

Beef tea 11 

Bread panada 76 

Bread pudding 183 

Broth of beef, mutton, and veal 118 

Calf's-foot broth 118 

Carrigeen, or Irish moss jelly 156 

Chicken broth 118 

Chicken jelly 11 

Chicken panada 64 

Egg draught 166 

Egg mixture 12 

Gloucester jelly 155 

Iceland moss jelly . 216 

Isinglass blancmange 216 

Liebig's essence for making beef tea 64 

Light flour pudding 183 

Meat panada 76 

Mulled egg 166 

Mutton broth 118 

PorkjeUy 166 

Porter jelly 215 

Kice ftancmange 183 

Eicemilk 64 

Sagomilk 76 

Shank jelly 166 

Tapioca and codliver jelly 216 

Tapioca jelly 183 

Tapioca pudding 183 

Veal broth 118 

Veal sherbet 215 

Invalids, Drinks for : — 

Apple water 77 

Artificial asses' and goats milk 119 

Artificial milk. Asses', No. 2 119 

Balm and mint tea 156 

Citrate of magnesia 156 

Constitution water 118 

Cream of tartar drink (imperial) 118 

Ginger beer powders 156 

Hyson tea 166 

Raspberry vinegar 77 

Lemon water 77 

Saline lemonade 118 

Seidlitz powders 156 

Tamarind water 77 

Toast water 156 

Whey, Lemon 77 

Milk 76 

Nitre 77 

Two milk 77 

White wise 76 

I OU, Law of 192 

Iron wire bins 63 

Ironmould from linen. To remove 58 



400 



Index. 



PAGE 

Isinglasg blancmange 216 

Isle of Man, Notes on 179 

Isle of Wight, Notes on 159 

Ivory ornaments. To clean 251 

To stain 254 

J 

Jam, cherry, To make 132 

Currant 131 

Gooseberry, Green 131 

Red 131 

White 131 

Raspberry 131 

Strawberry 131 

Damson ,.. 132 

January, Month of 321 

Japanese lacquer work, To imitate 241 

Article to be adorned ' 241 

Lpaves for, To gather 241 

To prepare 241 

Varnish for 241 

Jellies, Fiuit, To make 132 

Apple 132 

Cherry 132 

Cuirant 132 

Grape 132 

Jellies, Sweet 355 

Arrowroot 156 

Calves' feet 355 

Claret 355 

Gelatine 355 

Gloucester 155 

Orange 355 

Pork 156 

Port wine 355 

Sago 355 

Shank 156 

Jet, To clean 93 

Julienne, Soup a la 227 

July, Month of 129 

June, Monthof 97 

K 

Kaflfee kanne. The 276 

Kidney beans, To boil 71 

Kid gloves, To clean 26 

Kilkee, Notes on 177 

King cup, To make 102 

Kingstown, Notes on 177 

Kitchen, Tbe, its fittings andfurniture ... 41 

Boiler, The 5 

American kitchener 41 

Leamington kitchener 41 

Slow combustion boiler 42 

Warren's, Capt., cooking apparatus 42 

Dresser 43 

Dutch oven 43 

Floors, Covering ior 42 

Kitchen Spice 48 

Knife handles, To fasten 32 

sharpeners 32 

Knives, To clean: the Kuile cleaning 

machine 124 

Knitting, Ilints on 206 

Implements for 206 

Terms used in 206 

To make a stitch 206 

Plain knitting 206 



Knitting. Hints on (continued)— PAGB 

Purhng 206 

To cast off 207 

To join 207 

To decrease 206 

"A cloud," To knit 235 

Antimacassar, To knit 235 

Knitting machines 235 



Lace, To wash 126 

La crosse. Game of 58 

Lacquered articles, Toch'aii 24 

Lacquer, Japanese, To imitate 241 

Lama dress. To wash 126 

Lamb, To choose 35 

Nutritious qualities of 36 

Legof, Toboil 40 

To stew 101 

To roast 33 

Chops, To fry 69 

Lamp, New safety 23 

Lamps and oils, General remarks 201 

Moderator 201 

Passage 202 

Queen's 202 

Oils, Best 202 

Lawn, The 165 

Mower, The Archimedean 165 

Llandudno, Notes on 177 

Largs, Notes on 179 

Laws and Acts, Various : — 

Accommodation bills 46 

Annuities 220 

Assignments 239 

Attachments, Lord Mayor's 239 

Bankers' cheques 123 

Bankruptcy, new law of 17 

Bills of Exchange 123 

Bills of Sale 46 

Cash and Credit 2:39 

Breach of trust by trustees 239 

Husband and Wife 4'6 

lOU 192 

Libel 72- 

Lii'e Insurance, new law of 375 

Life and Fire Insurance 134 

Making a Will 106 

Marriage 106 

Married Women s property, new Act 351 

Master and Apprentice 134 

Master and Servant 72 

Mortgage 179 

Nuisances 325 

Parish law 325 

Partnership 180 

Receipt stamps 180 

Rent in England 265 

Scotland 266 

Savings Banks 202 

Post Office 203 

Insurance 203 

Stamp Act, New law of 356 

Leamington, Notes on ". 209 

Lemon rind 46 

Cream 355 

Custard 356 

Honeycomb 356 

SoUd 353 



Index. 



401 



Lemon (cjntinucd) — pigb 

Sponge 356 

Water 77 

Whey 77 

Pudding, Permanent 293 

Pudding 323 

Suet 292 

Lemon kali 383 

Lemons, to preserve 133 

Lemonade saline 118 

Letters, Addresses of 221 

Libel, Law of 72 

Liebig's extract of meat 61 

Life and fire insurance. Law of 134 

Post Office 203 

Life insurance. New law of 375 

Light, Artificial 30 

Light drinks for summer 102 

Limonade au lait 102 

Lime juice, Judson's 269 

Chloride of 80 

Linen, bed and table. To wash 126 

Body, To wash 125 

Liniments 117 

Ammonia 117 

Stimulating 117 

Liquid, to remove grease spots 26 

Liquids, Advice on 31 

Little things 387 

Lobsters, To choose 35 

Salad, To make 102 

Lotions 298 

Alum water 293 

Anodyne 298 

Astringent 298 

Kitric acid 298 

Lowestoft, Notes on 157 

Luncheon, Hints on 172 

Cake for children 274 

Ly tham, Notes on 160 

M 

Macaroni and veal pie 261 

Timbale 261 

Mace 45 

Demanded a hearing 8 

Mackerel, Fresh 69 

Tofry 69 

Mahogany, New cement for 27 

To extract ink from 28 

Maids of honour 325 

Maize, To cultivate 373 

To grow in open ground 373 

Malt liquors. To bottle 233 

Malvern, Notes on 203 

Maps, Varnish for 334 

Marmalade, Apricot 163 

Gooseberry 163 

Orange 162 

Quince 163 

Eed currant 163 

Marjoram, To dry 223 

Marble, To remove smoke stains from ... 288 

March, Month of 1 

March violets (Popiry) 1 

Marketing, Hintson 34 

Margate, Notes on 157 

Marriage, Law of 106 

Marrow patties 324 



PAGE 

Marrow Pomade 347 

Marrow, Vegetable, To cultivate 363 

Married women. Property of, new law ... 351 

Marking-ink, To remove 26 

Marble chimney-pieces. To clean 8 

Master and apprentice. Law of 134 

Master and servant. Law of 72 

Matches, Advice on 55 

Materials for embroidery 183 

Matlock, Notes on 203 

Mats, sheepskin. To clean 216 

To prepare the sheepskin for 262 

May-day {Poetry) 65 

May, Month of 65 

Mayonnaise sauce 260 

Mead, To make 232 

Meat in season in March 1 

April 34 

May 66 

June 88 

July 130 

August 162 

September IS-* 

October 226 

November 258 

December 290 

January 322 

February 354 

Meat, To choose 35 

Boiling, Observations on 39 

To boil in a cloth 40 

To boilslowly 35 

Fresh, to boil 40 

Time allowed to boil 39 

Toskim 40 

Meat panada 76 

Melons, To preserve 133 

Memory, Aids to 212 

Metronome, The 189 

Mildew, To remove 52 

Mil k, asses' or goats'. Artificial 119 

Another receipt 119 

Milk, Hints on 168 

Quantity of 168 

Skimmed 163 

Treatment of 163 

Millport, Notes on 179 

Minees, Kemarks on 258 

To serve 260 

Mutton or beef 260 

Pies, To make 293 

Collops, Scotch 2«9 

Mincing machines 124 

Mint julep, To make 150 

Mint, To dry 223 

Mirrors, To clean 24 

Mineral spas, English and Scottish 207 

Mixed fruit wine 1^7 

Mixtures, Medical 346 

Cordial 346 

For fever 316 

For gout and rheumatism 346 

Tonic 295 

Modelling in clay 279 

Masks, to copy 280 

Moffat, Notes on 209 

Moonshine 356 

Mortgage, Law of. 179 



402 



Itidex. 



PAGE 

Moselle cup, To make 150 

Moths, To destroy 77 

Mouth, The 114 

Ulceration of, ' 154 

Mucilage, or liquid gam 96 

Mulberry wine. To make 198 

Mulligatawny soup 228 

Mumps, Cause and cure of 155 

Music and musical instruments, hints on : — 

Pianoforte, The choice of 81 

Advice on the three years' system 81 

Practising the 81 

Preserving and tuning 81 

Other musical instruments 82 

Singing, Hints on 128 

Choice of a teacher 128 

Practice of singing 128 

Is singing injurious 128 

Grand piano, The 189 

Pract ice of 188 

Copying of 189 

Harmonium, the, Hints on 141 

Cost of 142 

Music for 142 

Purchasing of 142 

AVhat to practise 188 

Classical 248 

Domestic concerts 248 

Instruments for 248 

Clarionet, hautbois, bassoon ...... 249 

Cornet a-pistons 249 

Flute, harp, guitar, concertina... 249 

Orchestrina, The 248 

Advice to famili'ies on music 249 

Musical hints to mammas 300 

Mamma and her boys 301 

Supply of songs 248 

Singing 301 

What instruments should boys learn ? 301 

When should girls begin music ? 300 

Mushrooms, A few words on 223 

To bake 224 

To broil 224 

To choose 224 

Ketchup 224 

To pickle 196 

To preserve 224 

To ragout 103 

To stew 101 

Muslins, To wash 126 

To render uninflammable 160 

Mustard displayed a friendly feeling 8 

Best plaster 19 

Mutton, To choose 35 

Nutritious qualities of 36 

Legof, Toboil 40 

To roast 38 

To stew 101 

lioin of. To roast 38 

Saddle of, To roast 38 

Shoulder of, To roast 38 

Broth 118 

Chops, Tobroil 67 

Tofry 69 

Cutlets, To dress 68 

Haricot 260 

Minced 260 

To stew 101 



PAOB 

Muriatic acid gas 79 

Mussel, The, as a poison 267 

N 

Nails in outdoor work 348 

Nairne, Notes on 179 

Needles 288 

Needle-threader, New 288 

Needlework, Remarks on 48 

Braiding in silk or worsted 188 

Crochet 317 

Crochet a tricoter 348 

Embroidery, English 109 

Embroidery, Silk;' 187 

Embroidery, Tapestry 153 

Knitting, Hints on 206 

Knitting machines 235 

Sewing machines 88 

To choose 90 

Hand 89 

Treadle 89 

Tatting 377 

Netting, Hints on 278 

Diamond 278 

Herring-bone 278 

Honeycomb 278 

Implements for 278 

Square 278 

Stitches used 278 

News from home 385 

Nightmare 296 

Treatment 296 

Nightshade, Deadly 267 

Nitre whey. 77 

Nitrous acid vapour 79 

North Berwick, Notes on 178 

Nose, bleeding of, To cure 75 

Nose, The 114 

November, Month of 257 

Noyeau, To make 134 

Nuisances, Law of 325 

Nursing, Hints on 83 

Nutmeg 45 

Made a noise 9 

o 

Oats 99 

Oat-cakes, Scotch, To make 220 

Oban, Notes on '. 178 

October, First of (Poetry) 226 

Month of 225 

Oldyear and the New (Poetry) 321 

Oilcloth, To clean 28 

Oil» and lamps 201 

Oils. Best 202 

Omelette, A delicious 11 

Onions, To pickle 196 

Toragout 102 

Opium as a poison 267 

Syrup of 181 

Orange jelly 355 

Marmalade 162 

Pudding 324 

Peel 46 

Oranges, To preserve 133 

Orangeade 103 

Orchestrina, The 248 

Ornaments, gilt. To clean 24 



Index. 



403 



PAGB 

•Ostrich feathers, To clean 2^ 

Oven. Dutch 3q 

Ox beef „••••■■•,■ 68 

Cheek, To bake 3. 

Oysters, To choose 3^ 

To cook 343 

Fritters 343 

Tofry 342 

Patties 342 

To preserve 342 

To roast 343 

To scallop Y\ 

8°nP ■■■■:: T.;. 376 

Ozokent candles 

P 

255 
Paotine. Hints on 24 

Paint, To clean 333 

Paint, Inodorous 227 

Palestine soup ■• ot 

Paper, stains from, To remove ^^ 

Papering and painting, Hints on 

Papier-mache, To clean 

Paraffine, New appbcation of g^. 

Parish law 3^4 

Parrot.The 314 

Cockatoos 3J4 

Mdcawa 324 

African, or grey 3^. 

Diseases of 314 

Food for • 315 

To teach, to speak 3^^ 

Cage for 315 

Guide 223 

Parsley, To dry ^j 

Parsnipe.Toboil.... Ig^, 

Partnership, Law 01 3g 

Partridges, To choose gy 

Tobroil 219 

Pastes for birds ••; 323 

Pastry, Hints on making „23 

Paste-board and rolhng-pm |^^ 

Tart and patty pans 323 

Paste for fruit tarts 323 

Potato paste 323 

Puflfpaste 323 

Eich light paste 200 

Pea-fowl 132 

Peaches, To preserve ■ • 222 



71 
223 
102 
124 
, 32 
20 



Pears, To keep 

Peas, To boil 

Green, To keep 
To stew ... 

Pea-sheUer 

Peat as fuel 

Pedestrian exercise Igg 

Penzance, Notes on g ^ 

Pepper, Cayenne g' 45 

Black '45 

Jamaica g 45 

White •■ 122 

Perch, the. To catch gg 

Perfume for a sick room ^ 

Perfumes, what derived from ^ 

Peruvian bark igg 

Perry, To bottle igg 

To make 25 

Pewter, To clean 



Phlegmatic temperaments |^ 

Phonography, Hints on . 

Photographs, To fix, in an album <w 

Pianoforte, Choice ot g^ 

Practice of ■ q. 

Preserving and tuning 

Three years system ^gg 

Grand 4 

Pictures, To hang •• ooi 

Pickles, Adulteration of. ^^ 

Hintson jgg 

Bengal chutney ^^gg 

Indian 195 

Mixed igg 

Mushrooms jgg 

Onions • • • naa 

For meats, bacon, and ham ^ 

Beef 007 

Hambro' ^ 

Pork 3g5 

Pig.The ..^...,...-. ■; 365 

Breeds, Various ggg 

To choose 3gg 

To fatten 3gg 

To feed 233 

Pigeons, Notes on 35 

To choose 233 

Diseases of 233 

Food for 233 

Health of 234. 

Carrier, The 234 

Turtle dove, The jgj 

To stew 4|g 

Pigments, Green 122 

Pike, the, to catch ..;■ 034 

Pillows, feathers for, To prepare ^ 

Pills, Alterative 2I6 

Digestive 268 

For Inflammation 215 

Laxative 2I6 

Purgative 268 

To relieve pain 215 

Stomachic 276 

Pins ■■ 338 

Piquet, Game ot 339 

Cards for 340 

Capot ■ 340 

General rules 341 

Lawsof 339 

Point 339 

Quatorze 339 

Sequence 209 

Pitkeathlv, Notes on „/^o 

PlantrTo collect and preserve 203 

Cleanliness for, necessary ^^ 

To arrange 203 

To collect 204 

To dry ■•■■■•• 204 

Another method gg 

In pots. To water ,4- 

To propagate by budding • --v-;; tg. 
^Fruit and rose trees, new method sm 

By cuttings ^^ 

Plants a^IsKpropagate^hy suckers 277 

Plasters _ n7 

Anodyne ug 

Cough 



404 



Index. 



Plasters (continued) — page 

Resolvent 117 

Strengthening 118 

Warm 117 

Plaster of Paris, Use of. 24 

Plate, To choose and clean 87 

Plover, green. To roast 39 

Grey, To roast 39 

Plum and damson cheese 163 

Golden drop 133 

Poisons, General remarks 236 

Mineral poisoning, Symptoms of. 236 

Antidote for 237 

Alkalies, Strong 237 

Arsenic... 238 

Antimony 238 

Bismuth 238 

Lead 238 

Mercury 237 

Nitre 238 

Nitrate of Silver 238 

Preparations of copper 238 

Tin 238 

Zinc 238 

Antidotes for the nine preceding 238 

Poisons, Animal 266 

Treatment for 266 

Bee sting 267 

Centipede sting 267 

Cobra di capelJo, Bite of 266 

Rattlesnake, Bite of. 266 

Scorpion Stingof 267 

Wasp, Stingof 267 

Poisons, vegetable, general remarks 267 

Treatment for 267 

Deadly nightshade 267 

Foxglove, or digitalis 268 

Hemlock 267 

Henbane 267 

Opium 267 

Prussic acid 268 

Poisonous dyes 26 

Poisonous fish 267 

Treatment for 267 

Conger eel 267 

Mussels 267 

Yellow-billed sprat 267 

Pomades, A few words on 347 

To beautify the hair 347 

Castor oil 347 

Marrow 347 

Pool, Game of 245 

Rules of 245 

Single 246 

Porcelain, Pictures on 25 

Pork, To choose 35 

Chine, To roast 38 

Leg of. To roast 38 

Porter jelly 215 

Porter, To ripen 232 

Port wine stains. To remove 26 

Post Office Insurance 203 

Post Office Savings Banks 203 

Potato paring machine 124 

Potatoes, a la maitre d'hotel 288 

Fried 288 

Mashed 288 

New.Toboil 71 

Paste 323 



Potatoes {continued) — Fi.aa 

Sweet balls 288 

Poultice, The, General remarks 53 

Charcoal 53 

Goulard's 54 

Hemlock 53 

Yeajt 53 

Poultry in season in March 1 

April 34 

May 66 

June 98 

July 130 

August 162 

September 194 

October 226 

November 258 

December 290 

January 322 

February 354 

Poultry, Hints on 35 

To fatten for table 151 

Poultry plague or roup 151 

To fatten young poultry 91 

Hints on management of chickens ... 90 

Food for 90 

For hen with chickens 91 

The domestic duck 189 

The domestic goose 190 

Goslings, to feed 191 

The guinea-fowl 342 

The pea-fowl 200 

The turkey 199 

To choose and cook 35 

Chickens, To i'ry 69 

Ducks, To roast 38 

Fowl, To boil 41 

Toroast 39 

To broil 67 

Goose, To boil 41 

Toroast 39 

Turkey, To boil 41 

Toroast 38 

With chestnuts 38 

Guinea-fowls, To keep 342 

To cook 343 

To lard 343 

To stuff. 343 

To recook cold 343 

Powders, Anodyne 345 

Aperient 268 

Astringent 298 

Emetic 268 

Forfevers 268 

Purgative 268 

Preserving. General remarks on 130 

Candied fruit 133 

Clarified syrup 132 

Fruit in clarified syrup 132 

Golden drop plum 133 

Green figs 133 

Lemons 133 

Melons 133 

Oranges 133 

Peaches 133 

Jams, To make. Cherry jam 132 

Currant jam, red, white, or black ... 131 

Damson jam 132 

Gooseberry jam, green or white 131 

Gooseberryjam, red 131 



I 



Index. 



405 



Preserving {continued.) — pagh 

Orleans and other plum jams 132 

Easpberry jam 131 

Strawberry jam 131 

Jellies, Fruit, To make. Apple jelly ... 133 

Cherry jelly 132 

Currantjelly 132 

Grape jelly 132 

Marmalades, To make 163 

Apple cheese 163 

Apricot 162 

Currant, red 163 

Damson or plum cheese 163 

Gooseberry 163 

Orange 163 

Quince 163 

Prints, To varnish 334 

Private theatricals 309 

Promises, The best 385 

Propagation of fruit and rose trees, new 

method 384 

Prussic acid as a poison 268 

Puddings, A few words on making 291 

Butter, The 291 

Candied peel, The 291 

Eggs, The 291 

Plour, The (ingredients) 291 

Fruit, The 291 

Spices, The 291 

Suet, The 291 

To mix a pudding 291 

Amber 324 

Arrowroot 100, 183 

Bread 183 

Chancellor's 292 

Chocolate 324 

Christmas plum 291 

CoUege 293 

BxceUent bread and batter 292 

Fig 293 

Ground rice 293 

Lemon 323 

Lemon, Permanent 293 

Lemon suet 292 

Light flour 183 

Orange 324 

Palmyra or date 292 

Plain plum 292 

Sponge 292 

Super-excellent 324 

Tapioca 183 

Vermicelli 324 

Punctuality, Hints on 26 

Punctuation, Hints on 319 

History of 319 

Points, length of 319 

Names of 319 

Secondary 319 

Uses of 319 

Other points 320 

Illustrations 320 

Purgative tincture 215 

Putty, Thermoplastic 64 

Pyramids, Game of 246 

American game 247 

Baulk 247 

Eulesof 247 

Pyretic sa'ine, Lamplough'a 269 



Q PAGB 

Quail, To roast 39 

Queen cakes. To make 220 

Queenstown, Notes on 178 

Quiuce marmalade 163 

Quinsey, Cause and Cure 155 

Quoits, Game of. 165 

R 

Rabbits, Hints on 24fl 

To choose 35 

Best kind 250 

Habits of 249 

Nutritious qualities of 36 

To keep clean 250 

To feed 250 

To rear 250 

To boil 40 

Tobroil 67 

To roast 39 

Racquet, Game of. 210 

Implements for 210 

Rules of 210 

Railway accidents 23 

Ramequins, Fried 381 

With anchovy $81 

Ramsgate, Notes on 168 

Raspberry jam. To make 131 

Vinegar, To make lOJ 

Wine, to make 197 

Rats, A few words on 18 

When useful 18 

How to destroy 18 

Ratafia, To make 222 

Red 222 

Rattlesnake, Bite of 266 

Receipt Stamps, Law of 180 

Rennet, To make 169 

Bavarian 220 

Rent, Lawof 265 

In Scotland 266 

Respirators 286 

Restorative, A great 12 

Another 12 

Rheumatism, Its nature and saiise 19 

Treatment 19 

Rhubarb, To preserve 103 

Tincture of 215 

Rhyl, Notes on 177 

Rice, as food 99 

Milk 64 

For curries 262 

Minces 260 

Roach, To catch 121 

Rocliery, To construct 146 

Room, To warm a In rge 184 

Roasting, General remarks 37 

Time required 37 

AVell-done or underdone 37 

Rostrevor, Notes on 178 

Rothesay, Notes on 173 

Roup iu fowls 151 

Rowing 92 

Boats 91 

Rugs, sheepskin. To clean 216 

Rumpsteaks, To broil 67 

Rust, Mode of removing 22 

Rustic stands for flowers 277 



4o6 



Index. 



S PAGE 

Sftge, Todry 223 

Sagomilk 76 

JeUy 355 

Soup 227 

Salad, An excellent summer 102 

Lobster 102 

Salads, Winter 349 

Beetroot 350 

Capital winter 350 

Cold French beang 350 

French 350 

German 350 

Haricot 350 

Potato 350 

Red cabbage 350 

Swedish 351 

Vinegar for 350 

Salmon, the, To catch 135 

Tobroil 67 

Cold, To re-cook 295 

Salt 46 

Pale as snow 9 

Sandown, Notes on 159 

Sanitary soap 809 

Sarsaparilla, decoction of 182 

Sauce, Best 10 

American butter 293 

Arrowroot 293 

Horseradish 95 

Wine , 293 

Sausage machine 12i 

Sausages, To fry 69 

Sauterne cup, To make 150 

Savings Banks 202 

Post Office 203 

Savory, to dry ■. 223 

Savoys, to boil 71 

Scalds, To cure 18 

Scallop offish 295 

Scarborough, Notes on 157 

Scones, Soda 94 

Scorpion, Sting of. 267 

Scottish and English mineral spas 207 

Sculling 93 

Sea-bathing, Hints on 50 

Sea^side, At the (Poeirj/) 129 

Sea-side studies 119 

Sea-weeds, To preserve 183 

Seasonings, Hints on, for dishes 335 

Aromatic 335 

General rules for 335 

Oleaginous 335 

Saccharine 335 

SaUne 335 

Secondary cookery. Remarks on — 

Hashes and minces 258 

BeefLash 259 

Beef rissoles 259 

Cecils, or dormers 55 

Cold salmon 295 

Devil, To make 380 

Fish a la Bechamel 294 

Fish pudding, Plain 294 

Another receipt 294 

Fricandeau of cod or sole 294 

GriU, Tomake 381 

Ham toast 11 



Secondary cookery (continued) — page 

Hare, To stew a second time 260 

Macaroni and veal pie 261 

Macaroni, Timbale of 261 

Mayonnaise of cold fowl 200 

Minced mutton 260 

Mince, To serve 260 

Mince, Rice for 260 

ScaUopoffish 294 

Veal, cold. To use up 11 

Veal croquets 259 

Veal patties 259 

Seek to discover something 386 

Seidlitz powders 156 

Senna, Syrup of 181 

September, Month of 193 

Servants, Choice of 47 

Sewing machines 88 

Hand 89 

Treadle 89 

To choose 90 

Sbanklin, Notes on 159 

Shawls, To wash, Scotch way 127 

Sheepskins for mats. To prepare 262 

Sherry cobbler. To make 150 

Shorthand, Notes on 185 

Shower bath 51 

Shrubs propagated by suckers 277 

Sick room. Perfume for 85 

Sideboard, To choose 6 

Sidmouth, Notes on 159 

Silkworm, History of 205 

Eggs of 205 

Rearing of 205 

Silks, white or light. To clean 207 

Grease, To remove from 25 

Wax stains. To remove 220 

Silk stockings. To wash 207 

Silver ornaments, To clean 255 

Singing, Notes on 128 

Choice of teacher 128 

Is it injurious? 128 

Practice of 128 

Siskins, To breed 219 

Skate, To fry 69 

Skating, Hints on 326 

Fii-st attempts .- 326 

General directions 326 

The Skate 326 

Skeleton leaves, To make 335 

Skin, Care of 251 

Cleanliness of 252 

Offices of 252 

Sleep, A few words on 16 

JProper duration of 16 

To procure comfortable 17 

Smoke stains from marble. To remove ... 288 

Smoky chimneys. To cure 54 

Snipe, To choose 35 

Toroast 39 

Snow cakes 100 

Snuflf, Advice on 20 

Soap, A few words on 309 

Concentrated 309 

Fields 309 

Knight's primrose 309 

Sanitary 309 

Toilet 309 

Soda, Chloride of 80 



Index. 



407 



PA.OB 

Soda Bread 94 

Cakes 94 

Currant Cakes 95 

Scones 94 

Sofa, The, and couch 44 

Soles. To boil 40 

Tofry 69 

New way of cooking H 

Soups, General remarks 226 

a la Julienne 227 

Browning for 227 

Carrot 227 

Game 227 

Maigre, White 95 

Mulligatawny 228 

Oyster '. 11 

Palestine 227 

Sago 227 

Sorrel 95 

Stock for 226 

Vermicelli 227 

White 95 

Southend, Notes on 157 

Southport, Notes on 169 

Southsea, Notes on 159 

Southwold, Notes on 157 

Spectacles, A few words on 265 

Perisonpic 265 

Spicebox, The 44 

Spinach, To boil 70 

Splinters, To extract 344 

Sponge pudding, To make :.... 292 

Spongio-piline 54 

Sprains, To cure 53 

Sprat, Yellow billed, poisonous 267 

Spring ( Poeir.v) 33 

Spruce beer, To make 14 

Squinting, To cure ... 117 

St. Andrew's, Notes on 179 

St. Leonard's, Notes on 158 

Stammering, Cure of 67 

Stamp Act, New, 1870 356 

Strathpeffer, Notes on 210 

Strawberry jam. To make 131 

Stewing, General remarks 100 

Beef, Rump of 100 

Steak 100 

Cucumber 101 

Hare 101 

Lamb, Leg of. 101 

Mushrooms 101 

Mutton, Leg of , 101 

Shoulder of 101 

Peas, Green 102 

Pigeons 101 

Veal 101 

Sting of Bees and Wasps 119 

Stomachs, Weak 31 

Wrongs of 143 

Stoppers, To loosen 15 

Stoves, Cement for 46 

Sugar, To choose 99 

Sulphur as a disinfectant 79 

Summer {Poetry) 97 

Sunstroke, To treat 116 

Super-excellent pudding 324 

Supper, Hints on 172 

Swansea, Notes on 177 



rAOE 

Swimming, Art of, Remarks on 137 

Syrups, General remarks 181 

Clarified \[[ 13a 

Opium '.'..'.'.'..'. 181 

Senna igi 

T 

Tables, The best dining 44 

Tableaux vivants 312 

Tamarind water 77 

Tap. Excelsior "" 53 

For wine, beer, and spirits 63 

Tapioca and cod-liver jelly ', 215 

JeUy '.■'■■'_ 183 

BuddiDg X88 

Tatting, Remarks on 377 

Cotton for '_ 377 

Implements for " 377 

Picot, To make "'."' 377 

To begin ..'......'. 377 

To join 377 

The stitch 377 

Working with two threads 377 

Patterns. — Edging No. 1 ].'" 377 

No. a ..'.'.'.'..' 378 

No. 3 378 

Tea, Best way to make 13 

Drinkers, Hints to " 13 

Notes on 173 

Balm ...'...'.'.'.'. 156 

Hyson 156 

Mint 156 

Teeth, To preserve 13 

Teignmouth, Notes on 159 

Tench, To catch 133 

Tepid bath. The ,,',','.'. 51 

Theatre, Panic in 23 

Thermo-plastic putty 64 

Thunder-storms, Safety during 360 

Tinctures, General remarks 214 

Aloes for indigestion 297 

Aromatic 215 

Bark for fever and ague 297 

Bitter 214 

For chronic looseness 297 

Purgative 215 

Rhubarb 215 

Tinned vessels. Danger of 25 

Toast water 156 

Tobacco, Advice on 20 

Toilet vinegar 288 

Tomato, The 213 

Baked 212 

Pickled 211 

Preserved 211 

Salad 211 

Sauce 21a 

Tonics for the Stomach, &c 296 

Top, Chameleon, The 288 

Torquay, Notes on 159 

Tramore, Notes on 177 

Trout, To catch 135 

Fishing-tackle for 135 

Truffle, The 353 

Trustees, Frauds of. Law of 239 

Tunbridge Wells, Notes on 2O8 

Turbot, To boil 41 



4o8 



Index. 



Ti-QS 

Turkeys, General remarks 199 

Norfolk 199 

To boil 41 

To choose 35 

To roast 38 

With chestnuts 38 

Turkish bath, The 52 

Tweed cloaks, To waterproof 96 

Two-milk whey 77 

Tynemouth, Notes on 157 

V 

Vaccination, law of 20 

Valentine's (St.) day 353 

Vapour bath 52 

Varnishes, Various 333 

Veal, To choose 35 

To boil 40 

Cold, To use up 11 

Cutlets, To broil 67 

Tofry 68 

Croquets 259 

Fillet, To roast 37 

Loin of. To roast 37 

Nutritious qualities of. 36 

Patties 259 

Sherbet 215 

To stew 101 

Veal and macaroni pie 261 

Vegetables in season in March 1 

April 34 

May 66 

June 98 

July 130 

August 162 

September 194 

October 226 

November 258 

December 290 

January 322 

February 354 

Vegetable food. General remarks 69 

Vegetables, to cook 70 

A neat dish 70 

ToboU 40 

Artichokes 71 

Tofry 71 

Eagout 71 

Asparagus 71 

Beetroot 71 

Brocoli 71 

Cabbage 71 

Carrots , 71 

Cauliflowers 71 

Kidney beans 71 

Parsnips 71 

Peas 71 

Potatoes, new 71 

Spinach 70 

Vegetable marrow, to cultivate 368 

Vegetables in season for pickling 130 

Velocipede and bicycle. The 110 

Vent-peg, Best 63 

Ventilation, Hints on 105 

Vermicelli soup 227 

Pudding 824 

Vinegar, Toilet .* 288 

Whey 77 

97^ 



Fi.eB 

Vingt-et-Un, game of 365 

Natural 366 

Volume, Closing of the {Poetry) 388 

Wall papers, To remove grease from 200 

Walnut, The 286 

As medicine 286 

Propagation of 286 

Warm bath 51 

Warren Point, Notes on 178 

Washing, Hints on 125 

Machines 125 

Wringing and mangling machines ... 125 

Wash-leather gloves. To clean 96 

Wasps, stings of. To cure 267 

New and simple cure for 256 

Water, its Properties, Filtration, &c. 14, 233 

Watering places. Various 157 — 176 

Waterproofing 27 

Wax, bottle, To make 232 

Stains from silk. To remove 220 

Flowers, To make 358 

Camellia japonica 359 

Colours for 359 

Implements for 359 

Wax for 359 

Weston-super-Mare, Notes on 160 

Whey, Various kinds 77 

Whipped froth 356 

Whiskey punch, Irish 16 

Scotch 16 

Whist, Game of, General remarks, &,c. ... 59 

Whitby, Notes on 157 

White silks. To clean 207 

Stockings, To wash 207 

Whitebait, To dress 255 

Whitlow, cause and cure 345 

Whooping-cough, New cure for 53 

Liniment for 117 

Wife, Choice of a 7 

Wild fowl. To roast 39 

Wills, to make. Law of 106 

Window blinds and curtains 6 

To clean 24 

Window gardening 164 

Wines, Various 196 

Wines, To manage bins for 63 

Winter (Poetry) 257 

Wives, Economical 386 

Wives and husbands 387 

Wood as fuel 32 

Wood carving. Hints on 281 

Woodcock, To choose 35 

To roast 39 

Woollens, To wash 127 

Worms, To cure 116 

Worthing, Notes on 158 

Wrist sprains. To treat 53 



Yeast, German, To make 04 ^ 

Yorkshire pudding, to make 381 

Young ladies, hints to 386 l 



Zoophytes, Actiniee, &c 119 



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